Measure the cocoa powder into a medium bowl and pour the maple syrup over. There is no need to stir. This is called blooming the cocoa and results in a deeper chocolate flavor.
Set aside.Dip the tofu into boiling water. Let it sit in the water for 2-3 minutes, remove and pat dry.
Crumble the tofu into the bowl of food processor. Add the salt and puree until the tofu is creamed and no chunks are visible. Add the cocoa-maple syrup, the extracts, and process until the mixture is perfectly smooth and creamy. Stop the processor once or twice to scrape the sides.
Taste the pudding. I know the peanut butter isn’t in yet, but I was so surprised to find this to be a delicious Chocolate Pudding. If you like this, so, stop right here or divide the mixture to make 2 flavors.
Add the peanut butter and process until it is incorporated. Taste the pudding. You may want to add another tablespoon or so of maple syrup or you may not.
It’s ready to eat now or to assemble into a Chocolate Peanut Butter Cup Parfait.
Melt some chocolate and spoon enough to cover over each serving.
Refrigerate until the chocolate hardens.
Spread your toast with as much Chocolate Peanut Butter as you like.
Mix in a tablespoon of milk at a time until you get the consistency you like.
Allergic to peanuts: Use hazelnuts or tahini. I bet these would be delicious alternatives.