the original recipe comes from vegweb, but I’m putting my own adaptation here.

16 oz silken tofu
10 oz semi-sweet chocolate chips
3 T of your favorite milk alternative
2 cups (measure them when frozen) raspberries, thawed
3 T maple syrup

blend the tofu in food processor [or blender] until smooth.
melt chocolate chips in saucepan, along with soy milk, until melted. on LOW heat, por favor. remove from heat, add maple syrup.
place thawed raspberries in a strainer to remove seeds.
add everything to tofu in food processor, mix until completely smooth, for a couple of minutes.

place in fridge for at least a couple of hours until firmer. makes 6 servings.