Vegan Pots de Crème

Ingredients:

• 3⁄4 cup vanilla nondairy milk
• 12 ounces soft regular or silken tofu, drained and cubed
• 2 teaspoons brown sugar
• 1 cup vegan dark chocolate chips

Instructions:

1. Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.
2. Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.
3. Spoon the mixture into tiny dessert bowls or espresso cups and refrigerate for 4 to 24 hours. Serve chilled.

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