· In a small saucepan over high heat, combine the coconut milk and coffee. Bring to a boil. Reduce the heat to medium-high and boil for 7 minutes, whisking often. Remove from heat and strain through a fine-mesh sieve into a small bowl.

· In a medium saucepan, combine 3 tablespoons of the coffee coconut milk mixture, the agave nectar, vanilla, cocoa powder, and salt and whisk to incorporate the coca powder. Bring to a boil over high heat, and then reduce the heat to low and simmer for 1 minute, whisking constantly. Remove from the heat.

· Pour the mixture into in a blender, add the tofu, and blend until smooth. Transfer to a medium bowl, add the cacao nibs, and stir well.

· Cover with plastic and refrigerate to set for at least 2 hours before serving.

· Serve chilled.

1 cup organic coconut milk

1 tablespoon of your favorite ground coffee

1/4 cup raw agave nectar

1 teaspoon vanilla extract

1/4 cup unsweetened cocoa powder

1/8 teaspoon fine sea salt

1 box (3/4 pound) Mori Nu firm silken tofu (this dessert only works with this brand)

2 tablespoons fair trade raw cacao nibs