The bag, the block, and the can, a.k.a. vegan chocolate pudding

Submitted by reader Alix Davidson:

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Ingredients:
1 bag of chocolate chips
1 block (1lb) of extra firm tofu, washed and drained
1 can of coconut milk, works fine with the low fat
kind

optional extras: cinnamon, pinch of cayenne, fruit
chopped small, nuts, chocolate or coconut shavings,
pureed berries

Melt the chocolate chips in the coconut milk, on the
lowest setting your burner will go- let it take 5-10
minutes since burning the chocolate means you'll have
to start over and the melting chocolate creates a nice
smell.

When the chocolate- coconut mixture has cooled a bit,
crumble the tofu into a food processor and pour the
melted mixture over it and pulse until it's creamy.
It will stay a little grainy.

Pour into a pie plate with or without a crust,
individual glasses, over berries in a casserole
dish.... whatever you do, either refrigerate for 3+
hours or freeze for at least an hour to firm. If
frozen, prepare to battle it a bit when serving, but
it's oddly fancy when poured into a prebaked pie crust
and refrigerated.