Serves 4 / Ingredient tips: In my experience, Mori Nu silken firm tofu works best for this recipe. You'll find unsweetened, antioxidant-rich cacao nibs in bulk bins and baking aisles; they add a nice crunch. Serving tip: You might want to top this with fresh raspberries.

1. In a small saucepan over high heat, combine coconut milk and cinnamon. Bring to a boil. Reduce heat to medium-high and boil for 7 minutes, whisking often (mixture will reduce to about ⅓ cup). Remove from heat and strain through a fine-mesh sieve into a small bowl.
2. In a medium saucepan, place 3 tablespoons of the cinnamon-coconut milk (save the rest for another use; it's great in smoothies). Add agave, orange extract, cocoa powder, salt, and cayenne; whisk to incorporate. Bring to a boil, then reduce heat to low and simmer for 1 minute, whisking constantly. Remove from heat.
3. Pour mixture into a blender. Add tofu and blend until smooth, transfer to a medium bowl. Cover and refrigerate until set, at least 2 hours before serving. Garnish with cacao nibs; serve chilled.

PER SERVING: 149 cal, 28% fat cal, 5g fat, 3g sat fat, 0mg chol, 7g protein, 22g carb, 2g fiber, 109mg sodium