Loftwings and Demons

Easy Chocolate Pot de Crème (Vegan)

So this looks pretty amazing to me.  Really hope to try it sometime. If you'd rather skip the rest of the text and get straight to the recipe, here it is:

Ingredients

US Customary – Metric

• 12 ounces soft silken tofu (drained, we like Mori-Nu brand)
• 1/3 cup maple syrup
• 1 tsp vanilla extract (optional)
• 1/8 tsp sea salt  (optional, for flavor balance)
• 1 cup dark chocolate chips, melted  (ensure vegan-friendly as needed, we like Enjoy Life)

FOR SERVING optional

• Coconut whipped cream
• Fresh berries

Instructions

• To a high-speed blender, add drained silken tofu, maple syrup, vanilla (optional), and salt (optional). Blend until smooth and well combined, about 30 seconds. Set aside.
• Melt the chocolate chips over a double boiler on the stovetop, stirring occasionally, or in the microwave in 30-second increments. Once fully melted, quickly add to the high-speed blender with the tofu mixture and blend until smooth — about 1 minute — scraping down the sides as needed.
• Taste and adjust, adding more maple syrup for sweetness if needed. Divide between individual serving cups or transfer to one large container. Chill (covered or uncovered is fine) for at least 1 hour and up to overnight, until fully chilled and set. To serve, enjoy as is or top with coconut whipped cream and/or fresh berries (both optional).
• Keeps covered in the refrigerator for 2-3 days. It should also freeze well!