This desert is reminiscent of the rich, thick Castilian hot chocolate my mother used to make when I was a child. You'd never guess it is made from tofu. Tastes like pure chocolate with a touch of almond and vanilla! When chilled at least an hour, flavors have time to meld and the pudding gets the perfect consistency.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Yield: 4-6 servings
Source: Recipe by Katherine Baker at spoonuniversity.com
Link: 5 Minute Vegan Chocolate Pudding
Ingredients:
- 3/4 cup plus 2 Tbsp. cocoa powder
- 1/2 cup plus 2 Tbsp. sugar
- 16 oz silken tofu
- 1/4 to 1/3 cup almond milk
- 1 tsp vanilla
Steps:
- Drain the liquid from the tofu.*
- Add the tofu, cocoa, sugar, vanilla, and 1/4 cup almond milk to the blender.
- Stir to lightly mix the wet and dry ingredients. This prevents the blades from burning out.
- Cover with lid and puree on high for about one minute, adding remaining almond milk by the tablespoon if the blender won't take the cocoa powder. If the mixture seems a little too runny from the almond milk, add additional, equal amounts of cocoa powder and sugar by the tablespoon. Blend until smooth. Taste test to make sure the pudding is smooth, small air bubbles are typical.
- Transfer to a reusable container and refrigerate at least an hour until serving. The consistency will thicken to a perfect pudding when chilled.
- Good as an afternoon snack or desert!
*Water-packed tofu is more readily available in my area. You can find it in the refrigerated section of produce aisle, usually by mushrooms and sprouts.
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November 5, 20170 found this helpful
Can I use Stevie or Trivia instead of sugar?
November 7, 20170 found this helpful
Yep!
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