What's for Lunch Wednesday: Vegan Chocolate Custard
6 oz chocolate (1 cup chips), melted 1/3 cup coffee liqueur 1 (12 oz) block silken tofu 1 teaspoon vanilla extract 1 tablespoon maple syrup
Combine the coffee liqueur, tofu, vanilla, and maple syrup in a blender and blend until completely combined and smooth. Add the chocolate and blend to incorporate. Spread in your favorite tart shell or scoop into bowls. Chill thoroughly before garnishing with coarse salt and serving.