In a double-boiler saucepan or microwave, melt chocolate chips with 1/2 tbsp coconut oil. If using microwave, set on increments and stir occasionally to prevent burning.

Once melted, let cool for 10 minutes.

In a food processor, blend tofu, almond milk, maple syrup and vanilla until completely smooth. I let mine go for 2 minutes on high.

Add in melted chocolate and blend, scraping down sides as needed.

Let chill in fridge for at least 1 hour before using.