Looking for ways to use up some leftover silken tofu, I found a similar recipe on the Nasoya website. Decided to go ahead and adapt it to what was available and pleased enough with the result to share. This is a great option for vegans as well as those with an intolerance for dairy. (If you make this with plain soy, this treat is Core as there are no points for the cocoa powder.)
- In a blender, process the all of the ingredients until smooth.
- The amount of sweetener needed varies with the sweetness of the banana and the type of soy milk used.