Vegan Chocolate Custard

  • 1 (12 ounce) packaged organic extra firm tofu, pressed dry and cubed
  • 1/2 cup canned coconut cream
  • 3 tbsp Boku Coco Love
  • 1/2 cup unsweetened cocoa powder
  • 1 tbsp vanilla extract
  • 1/4 cup real maple syrup
  • whipped coconut cream, for topping
  1. Add tofu, coconut cream, Boku Coco Love, cocoa powder, vanilla, and maple syrup to a food processor. Pulse until smooth and creamy. Taste, adding more maple syrup if needed to sweeten.
  2. Pour the mixture into glass custard cups. Press a piece of plastic wrap over the custard. Transfer to the fridge and chill for at least 4 hours, or overnight. Serve chilled topped with vegan whipped cream.