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Ingredients:
1 Cup Vanilla or your favorite nondairy milk
1 1/4 cups semisweet chocolate chips
12 ounces firm silken tofu
popsicle sticks
popsicle molds or 12 small paper cups
*red solo shot cups work well
Process:
Warm up the milk up in the microwave so that it is warm but not super hot. Next, melt the chocolate. You can do this in the microwave in 25 second increments and stirring until it is melted, or in a double boiler.
Once the chocolate is melted, add it along with the milk and tofu to a blender and mix well. Pour the mixture into your molds or cups and pop them into the freezer. After about 30 minutes, push the popsicle sticks into the molds or cups and freeze until hard. Popsicles will keep at least a month in the freezer, but trust me, they’re not going to be around that long!
