Silken Chocolate Pudding, Pie, or Mousse!
Chocolate nostalgia on a spoon!
I have been making chocolate pudding using silken tofu since the 80s! It is tried and true, my go-to for a quick, easy, nutritious chocolate fix. Nowadays, we can use avocado, aquafaba, beans, cashews, and many more ingredients, but I still love my silken tofu!
Silken Chocolate Pudding, Pie, or Mousse!
recipe from Lisa Rice's Kitchen Plantastic
Ingredients
1 package of firm or extra-firm silken tofu (I prefer the shelf-stable Nori-mu)
1 bag dairy-free dark chocolate chips
2 tablespoons date or maple syrup (or a few soft pitted dates)
2 tablespoons cacao powder
1 teaspoon alcohol-free vanilla (TJ’s, 365 or Frontier)
Pinch of salt
* Add a little plant milk if too thick (add a T at a time to thin)
** For more of a mousse-like texture, blend in aquafaba, 1 T at a time until desired consistency
Toppings: fresh raspberries, blueberries, or sliced strawberries as a garnish, or a cashew or coconut cream.
variations: add a ripe banana, or a spoonful of peanut or almond butter, or almond extract….
Instructions
Put all your ingredients, except for the chocolate chips, in a food processor or blender and blend until smooth. Melt your chips in a double boiler or microwave (I prefer a double boiler). Add melted chocolate to the other ingredients and blend until smooth. Chill in a container or individual ramekins until ready to eat and then top with fresh berries.
*This can also be chilled in a store-bought vegan pie crust (or a homemade cooked or raw nut crust).
