Not even sure I can call this baby a recipe, but what I will say is .. welcome to my life, chocolate goodness. This baby has TWO different pre-biotic fermented foods (tofu and dark choc) and is packed full of good stuff like:

Iron, magnesium, manganese and copper. Vit A, B, E, K. Potassium, calcium and zinc. Polyphenols, antioxidants. Supporting your heart health and your gut microbiome. #Winning

OK, ready?

1 packet of silken tofu at room temp. S.I.L.K.E.N. not firm, not semi firm. Silken. As in silky. Find it in the tofu section of your preferred purveyor of foods.

1 block of dark chocolate. I use the 85% Lindt one. Not the ‘smooth’ dark 85%, the regular 85% kind. That ‘smooth’ addition is guar gum, which is slime mould exudate. Slime mould vomit, or something. UNNECESSARY ADDITION LINDT PEOPLE. Ain’t no-one got a need for that in their choccie.

Maple syrup, about 2 tablespoons.

Put the tofu in a blender/smootie creator type thing.

Melt your choc - 20 second bursts at 80% in the mickro-warvey. takes about a minute. give it a stir and pour that into the blender thingy.

BLEND for a moment. Add maple syrup. Blend for about a minute until smooth.

Pour it into glass containers (1 or individual serves) and pop in fridge for a couple of hours to set it.

If you want to be fancy, add a tiny pinch of salt or a few chilli flakes on top. If you’re a caffeine addict, pour a shot of hot espresso over the chocolate before melting it. Probs need a little less nuking then.

ANYONE can make this. Thank me later.