1/2 cup brown sugar
3/4 cup water
16 oz. soft or silken tofu
4 oz. high-quality bittersweet chocolate, melted
1 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
2 Tbsp. peanut butter, melted
1 Tbsp. cocoa powder (optional)
In a small pot, combine sugar with water. Bring to a boil, cooking until sugar is dissolved, stirring occasionally. Cool slightly.
Put all ingredients into a blender and purée until completely smooth. Divide among 8 ramekins and chill for at least 30 minutes. Garnish with a sprinkle of cocoa before serving.