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Ingredients
  • 12.3 ounces silken tofu
  • ⅔ cup dark unsweetened cocoa powder
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 ⅓ cup whipped topping or my Stabilized Whipped Cream
  • ¼ cup caramel sauce
  • ¼ cup chopped pecan pieces
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