Ingredients

(Preparation 5 minutes, freezing 3 hours)
12 ounces soft silken tofu
3 tablespoons cocoa powder
3 tablespoons maple syrup
1 1/2 cups chocolate chips (dairy-free)

Directions

Put the tofu in the bowl of a food processor or blender and puree for 1 minute. Scrape down the sides of the bowl and puree for another minute. Tofu should look creamy smooth, like yogurt.

Add the cocoa and puree for another minute. Scrape down the sides and repeat. Add the maple syrup and puree for 1 minute, then scrape and repeat.

Melt the chocolate chips in either a microwave or double boiler. If using a microwave, heat on medium for 30 seconds, then stir. Repeat until chips are fully melted. In a double boiler, heat over a low flame and stir frequently.

Pour melted chips into the food processor and puree for 3 minutes, scraping down the sides periodically. Pour the mixture into molds and top with sticks or handles. Freeze for about 3 hours. Makes roughly 6 pops, depending on size of mold.