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Pre-heat oven to 350 F (177 C).
In a blender, add the extra firm silken tofu, water and maple syrup. Blend until smooth and well mixed.
In a large bowl, whisk together vital wheat gluten, sugar, cocoa powder, PB Fit Powder, and salt.
Add the blended silken tofu mixture to the dry ingredients. Mix well.
Once everything is combined and a dough mixture has formed. Knead the dough. I set a timer and do this for about 7 minutes.
Separate and roll into small balls.
Place the seitan balls on a baking sheet. I like to line with parchment paper.
Cook for 22 - 27 minutes. Do not cook these on the bottom rack or the bottoms of the setian balls may overcook. These should puff up while they're cooking, but they will shrink down about 3 minutes after coming out of the oven. You'll know they're done cooking when they are no longer doughy or wet inside; they should be chewy.
Let them cool for about 10 minutes!