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Add the semisweet chocolate to a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until completely melted. Set aside to cool slightly.
Drain and pat dry soft tofu. Add to a blender or high-powered food processor with cocoa powder, for ~Melt the chocolate in the microwave in 30 second intervals, stirring each time, until the chocolate is melted. Set aside to cool at room temperature.
Meanwhile, place the silken tofu and maple syrup in a food processor and blend until very smooth. Add the melted chocolate and blend until well combined.
Scoop the mixture into 4 small glass jars or meal prep containers and refrigerate for ~30 minutes.* *ideally overnight for best texture.
To serve, garnish with greek yogurt (or sugar free whipped cream) and fresh raspberries. Enjoy!