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Creamy Chocolate Pudding

What you need: 

1 package of SILKEN extra firm (or firm) tofu
6oz chocolate chips
2-4 tablespoon soy or rice milk
1 teaspoon vanilla
chopped walnuts, fresh fruit for garnish

What you do: 

Put chocolate chips in a pan over hot water. Boil water until chips have melted.
Add melted chips, tofu, and vanilla to blender. Turn on blender and add soy/rice milk until the mixture starts to blend.
Garnish, if you like, with fruit or chopped nuts.
Notes: Only use silken - that way you'll get the smoothest most buttery textured pudding EVERY. Provides 24g of protein!!
May also use orange or mint extra instead of vanilla for a different flavor
If you would like a crust, blend 1 cup each of pecans and almond and add some med-jool dates. Add a little water to get sticky consistency. Press into a serving plate/pan.

Preparation Time: 
10 mins
Cooking Time: 
Servings: 
1-2
Recipe Category: 

SO HOW'D IT GO?

I am just getting ready to try it with blackberries instead of chocolate.  I have everything ready....    ;)b

Ah, well, I tried.  It never set quite right.  It wasn't sweet enough either.  I'm going back to the carob pudding, why mess with perfection?

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:)>>>  OMG  I made this pudding as directed except I used vegan carob chips instead of chocolate chips.  I kept thinking as I ate it that it was unbelievable that something so creamy and sinfully delicious is healthy for me!

Wow.  I am just getting ready to try it with blackberries instead of chocolate.  I have everything ready....    ;)b

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If you use SOFT tofu instead of silken tofu  and heat up the soy milk with some brown rice syrup before putting it in the blender, and then put it in the fridge overnight, it sets and becomes a mousse, which is DELICIOUS and creamy and better than any mousse I have ever had as both an omnivore and a vegan! I plan to play around with the recipe, maybe add some coconut or other flavors and possibly make a pie out of it. I highly recommend the additions I made, it is sooo good. :)

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