Blanch the tofu: Bring a saucepan of water to a boil. Lower the heat to a simmer and add the tofu. Simmer for 5 minutes. Use a slotted spoon to lift the tofu from the water and pat dry. The tofu can be prepared 2 days ahead and refrigerated in an airtight container.

Crumble the tofu into the bowl of a food processor and process 1 minute. Add ¾ cup of the agave nectar and process an additional minute. Add the sugar, cocoa, and extracts and process for 1 minute more.

Clean the sides of the bowl with a rubber spatula and add the peanut butter. Process until the mixture is perfectly smooth and creamy. Taste and add additional agave if a sweeter taste is desired.

The cream is ready to use immediately but can be refrigerated in a covered container for up to 2 days. Allow the cream to return to room temperature before using it.

Recipe adapted and reprinted with permission from Great Good Dairy Free Desserts Naturally and Fran Costigan.