Makes 8 Servings
1 16-ounce silken tofu, drained
3/4 cup Stevia In the Raw® Bakers Bag
1 teaspoon pure vanilla extract
1 tablespoon light agave syrup
1/4 cup soy milk
1/2 cup unsweetened cocoa powder
2 tablespoons carob powder
Place tofu, Stevia In The Raw® and vanilla in a food processor or blender. Process until well blended. Add remaining ingredients and process until mixture is fully blended.
Pour into small desert cups or espresso cups. Chill for at least 2 hours. Garnish with fresh mint leaves just before serving.