Every year, my dad and I look forward to nothing more than raspberry season. As soon as the first red rubies appear on the bushes near our home, we go out in full force, spending hours tramping through the woods, struggling through the thorns and vines, and amass as many of those precious berries as we can possibly carry. This is serious business—we usually get at least
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.
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