![](https://static.wixstatic.com/media/3dc735_fdbd7e17a4784862863e2bb616a87490~mv2.jpg/v1/fill/w_147,h_98,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/3dc735_fdbd7e17a4784862863e2bb616a87490~mv2.jpg)
1 cup Coffee
2 tablespoons Caffè Amaro
8 to 20 Biscuits or Dried Bread depending on size
1 package-(12.5 oz) Soft Silken Tofu, drained and pressed
9 ounces Coconut Yogurt
2 teaspoon Vanilla Paste
½ cup Sugar
2 tablespoons Agar Powder
Garnish with Cocoa powder and Fruit
Prepare the coffee; combine with the Caffè Amaro or other coffee-flavored liqueur. Gently dip the biscuits into the coffee mixture and transfer to the individual glassware. Once the biscuits are divided, you may add a few extra drops of the coffee, if desired.
In a blender, combine the drained tofu, coconut yogurt, vanilla paste, sugar and agar. Fully process divide amongst your glassware. Fully chill to set; approximately 2 – 3 hours. Once chilled, remove from and dust with cocoa powder and garnish with fresh or candied fruit.
Yield: 4-6 servings
![](https://static.wixstatic.com/media/3dc735_a5539d3b3a4f412c95d45d783ebfd984~mv2.jpg/v1/fill/w_147,h_98,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/3dc735_a5539d3b3a4f412c95d45d783ebfd984~mv2.jpg)