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1 14oz Silken Tofu (I like to use House Foods brand)
¾ cup chocolate chip morsels (I like to use Whole Foods 365 Vegan)
½ cup Suzanne’s Ricemellow Crème
1 Graham Cracker Crust ready-to-use (by Arrowhead Mills, dairy and honey free)

Remove tofu from container and discard liquid. Rinse and place tofu in between 2 paper towels and gently press to soak up any liquid. Place tofu in a blender and puree until smooth, scrapping down sides with spatula (approx 1 minute).

Melt chocolate chip morsels on paper plate in microwave (approx 60 seconds until soft).  Add ricemellow and melted chocolate to blender and blend until combined, scrapping down sides with spatula (approx 2 minutes).

Pour into Arrowhead Mills crust and refrigerate for at least 3 hours before eating. Add shaved chocolate to top for garnish. This is a healthy dessert recipe. Tofu supplies calcium, protein, and is low in calories and fat.

Macys.com

1 14oz Silken Tofu
¾ cup chocolate chip morsels
½ cup Suzanne’s Ricemellow Crème

Remove tofu from container and discard liquid. Rinse tofu under cold water. Place tofu in between 2 paper towels and gently press to soak up any liquid. Place tofu in a blender and puree until smooth, scrapping down sides with spatula (approx 1 minute).

Melt chocolate chip morsels on paper plate in microwave (approx 60 seconds until soft).  Add ricemellow and melted chocolate to blender and blend until combined, scrapping down sides with spatula (approx 2 minutes).

Pour into 6 dessert cups and refrigerate for at least 1 hour before eating. Add shaved chocolate to top for garnish. This is a healthy dessert recipe. Tofu supplies calcium and is low in calories.

This dessert is still highly delicious without the ricemellow creme.