Mexican Chocolate Pudding

INGREDIENTS: 
1/2 package semi sweet chocolate chips  - and 3 round of Mexican chocolate
1 tsp salt 
  2pkg silken tofu 
2 Tablespoon almond, soy or rice milk 

 PREPARATION:  Use 1 qt sauce pan and melt chocolate chips over lowest heat add almond milk and stir until smooth.  In Blender or Mixer –  Blend tofu well until smooth.  Mix tofu with melted chocolate chips & chill. 
Serve with Fruit

Instead of TOFU you can use Cashew Cream

• 1 cup raw cashews or macadamia nuts (120g)
• 1/3 cup to 3/4 cup water, depending on how thick you want your cream

In a bowl, cover the cashews with water and let sit at least 1-2 hour . Drain completely, then combine the drained cashews with the water and blend until very smooth (a full minute in a Vita-Mix, or much longer in a food processor, making sure to scrape down the sides occasionally). Mix with the melted chocolate & Salt and serve.