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For the toppings:
Combine the melted chocolate, tofu, coconut milk, vanilla, cinnamon, chili peppers, nutmeg, clove and syrup in a food processor.
Puree until smooth and portion into 4 individual small ramekins.
Refrigerate until ready to serve.
Top with shaved chocolate, pineberries and strawberries. Enjoy chilled.
Recipe developed by Chef Anna Rossi @annarossiofficial
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