- MICROWAVE chocolate chips in a small bowl on high until melted, stirring halfway through, 1 to 2 min. Stir until completely melted.
- WHIRL tofu with cocoa powder, instant coffee and vanilla until smooth. Scrape in melted chocolate and whirl until smooth and combined.
- SCRAPE pudding into 4 dessert cups. Cover and refrigerate until chilled and slightly firm, at least 3 hours or overnight. Serve with fresh raspberries, if desired.
Protein 7 g
Carbohydrates 25 g
Fat 13 g
Fibre 2 g
Sodium 32 mg