Vanilla Cream Vegan Chocolate Pudding Parfaits

Instructions

1. To make the vanilla cream: Combine all of the vanilla cream ingredients into a blender and process until completely smooth. Transfer the vanilla cream mixture to a medium-sized bowl.
2. To make the chocolate pudding: combine the nondairy milk and maple syrup in a small saucepan and bring to a simmer over medium-low heat. 
3. Put the tofu, vanilla and chocolate chips into the blender in the order listed. As soon as the nondairy milk and syrup mixture begins to bubble, immediately pour it over the tofu-chocolate chip mixture in the blender. Process for 1 minute, or until completely smooth. 
4. To assemble the parfaits, start with six mini-martini glasses, small parfait glasses, or other pretty glasses. For each serving, spoon about one-sixth of the vanilla cream into the bottom of the glass, then top with about one-sixth of the chocolate pudding, and garnish with a single chocolate chip. Repeat with the remaining glasses to make 6 servings in all. 
5. Refrigerate for 6 hours, or until completely chilled, before serving. Covered and stored in the refrigerator, leftover pudding will keep for about 2 days.