Ingredients

1 6 ounce pkg non-dairy chocolate chips
1 c soft margarine (80% fat is best)
2 c confectioners organic unbleached sugar
1/4 c apple sauce
2/4 c soy yogurt
1/4 c blended silken tofu
1 t vanilla
1 t peppermint extract
nuts

Method

1. Melt chips; cool and set aside.

2. Beat margarine, using electric mixer.
3. Add organic unbleached sugar.
4. Add cooled chocolate, beat 5 minutes.
5. Beat in apple sauce, soy yogurt, and tofu.
6. Mix in vanilla and peppermint extract.
7. Sprinkle nuts on bottom of 24 paper holders in cupcake pan.
8. Fill each cupcake holder half full.
9. Sprinkle with nuts.
10. Freeze for at least 3 hours. Makes 24.

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