Chocolate Grand Marnier Sauce

10 oz Silken soft tofu; *
1/4 c Cocoa powder
2 tb Maple syrup; to 4 tbs
2 tb Grand Marnier; to 3 tbs
1 ts Vanilla extract
Strawberries or sliced fresh peaches

* For best results, use the fresh (refrigerated) tofu, not aseptic-packed.

Makes 1 1/2 cups.

Drain the tofu in a fine-mesh strainer for 15 minutes.

In a blender or food processor, puree the tofu until creamy, about 30 seconds. Add the cocoa powder, maple syrup, Grand Marnier, and the vanilla extract. Blend thoroughly, scraping down the sides of the container. Blend until the mixture is extremely smooth.

Transfer to a well-sealed container and refrigerate at least 1 hour. Keeps for up to three days.

Chocolate Grand Marnier Sauce printer friendly version located here. (Just the recipe. Nothing else.)
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