• 2 12-Ounce Boxes Extra Firm Silken Tofu
• 1 Cup Confectioner’s Sugar
• 1 Teaspoon Vanilla Extract
• ¼ Cup Coconut Milk
• 8 Ounces Semisweet Chocolate, Chopped
• 1 Tablespoon Canola Oil
• ⅓ Cup Coffee Liqueur
• Pinch Salt
• 2 Cups Raspberries, Divided

Pull out either your blender or your food processor and toss in both boxes of tofu. Purée thoroughly, scraping down the sides as needed to make sure that no chunks remain. Once completely smooth, add the sugar and vanilla.

In a microwave-safe container, heat the coconut milk for just about 1 minute to warm it through. Add in the chopped chocolate and oil, and let it sit for a few minutes so that it can begin to melt. Stir the mixture to help the chocolate melt and continue to microwave in short bursts of 15–30 seconds, mixing thoroughly after each heating to prevent it from burning. When the chocolate is entirely melted and there are no more lumps, add this mixture into your tofu purée and pulse to combine. Incorporate the coffee liqueur and salt in the same way. Scrape down the sides again to make sure you have a homogeneous mixture.

Set aside ½ cup of the raspberries for later. Fold in the remaining 1½ cups of berries, being careful not to crush them while still distributing them evenly. Pour everything into 8” × 4.5” flexible silicon loaf pan, or a standard loaf pan lined with plastic wrap. Place the pan on a flat surface in your freezer and let sit for at least 6 hours until solid. If you let it freeze for longer than that, you may want to allow it 10–15 minutes to thaw at room temperature before slicing and serving. Top with the extra berries.