One of my favorite cookbook authors is Robin Robertson. Her book, "The Vegetarian Meat and Potatoes Cookbook" is a great starter for folks transitioning to a WFPB way of eating. Her recipes are great for carnivores because they are reminiscent of old-fashioned comfort food meals. 

1 cp non-dairy semi-sweet chocolate chips

1/2 cp raw cashews
1/3 cp water
8 oz extra firm silken tofu
1/4 cp pure maple syrup or molasses (I like the maple syrup)
1 tsp pure vanilla extract

In a blender or food processor, blend the cashews to a powder. Add the water and blend
until smooth. Add the tofu, maple syrup, and vanilla and blend until smooth. Add the melted chocolate and process until smooth. Transfer to a large bowl, cover, and refrigerate until well chilled.