- 12 oz soft tofu (can sub cream cheese or coconut cream)
- 6 oz vegan white chocolate chips or cacao butter
- 1 tbsp sweetener of choice
Carefully melt the white chocolate, either on the stovetop or in the microwave. Drain the tofu or scoop out the cream, and let it come to room temperature. Combine everything in a blender or food processor (I like this food processor) until smooth. (If using cacao butter instead of white chocolate chips, add more sweetener of choice to taste.) Pour into cups or ramekins. Enjoy now, or refrigerate until cold for a firmer texture. Store leftovers in the refrigerator for up to five days.View Nutrition Facts
Calories: 210kcal