Instructions

• Melt coconut oil and chocolate chips in small saucepan over medium heat, stirring often. Once chocolate chips have almost melted, remove pan from heat and keep stirring until smooth.
• Place silken tofu, coffee, vanilla extract, and melted chocolate into blender. Blend until smooth. Scrape sides down and blend a few times to fully incorporate chocolate.
• Pour mixture into container with lid. Refrigerate for 1 to 2 hours to firm and allow flavors to meld together. When ready to eat, divide between 4 small bowls.
• For an extra flourish, place chocolate pudding into piping bag and use flower tip to add detail when serving. Top with shaved chocolate and berry garnish (optional).
• Store in fridge for up to 6 days.