Drain the tofu: Open the package and let the tofu sit on a few layers of paper towels or a clean kitchen towel for 10 minutes to pull out excess surface water. Do not press it, or it will crumble.
1 block silken tofu
Blend the base: Add the drained tofu, cocoa powder, agave, vanilla, and salt to a food processor or high-speed blender.
1/2 cup unsweetened cocoa powder, 1/3 cup agave or maple syrup, 1 tsp vanilla extract, 1/4 tsp salt
Emulsify: Blend on high for 1 to 2 minutes, stopping to scrape down the sides. You want it completely silky.
(optional) Add the fat: While the blender is running on low, slowly stream in the melted coconut oil.
2 tbsp coconut oil
Set and chill: Pour the mixture into individual ramekins or glasses. Cover and refrigerate for at least 2 hours.
