In a blender, combine the tofu, melted chocolate, cocoa powder and brown sugar. Blend for about 1 minute, or until finely ground.
In a small saucepan, stir instant espresso into hot water until it is dissolved. Add the honey and bring just to a boil over medium-high heat. To the blender, add the coffee mixture and vanilla. Blend until sauce is smooth, scraping down sides as needed. Transfer to a container and refrigerate until chilled (at least 2 hours).
Stir before serving over fresh berries.
In a blender, combine the tofu, melted chocolate, cocoa powder and brown sugar. Blend for about 1 minute, or until finely ground.
In a small saucepan, stir instant espresso into hot water until it is dissolved. Add the honey and bring just to a boil over medium-high heat. To the blender, add the coffee mixture and vanilla. Blend until sauce is smooth, scraping down sides as needed. Transfer to a container and refrigerate until chilled (at least 2 hours).
Stir before serving over fresh berries.
Thank you!