1/2 (12 ounce) tub silken tofu
3-4 tablespoons baking cocoa
pinch salt
6 tablespoons powdered sugar
1 banana, optional
3 tablespoons natural peanut butter, optional
3-4 strawberries, optional
vanilla nondairy milk, as needed (I use soy)
1 teaspoon vanilla, optional (if not using vanilla milk)
1. If using blender, add all ingredients except nondairy milk. Close the lid and blend. Add enough nondairy milk to give the mixture a creamy yet thick consistency. Then blend it again. Refrigerate 1/2-1 hour.
2. If you do not have a blender, put all the ingredients, except the milk, into a bowl. Mash it with masher for a while until well mashed, then add nondairy milk to desired consistency. Mash some more. I can never get all the lumps out, so I eat semi-lumpy pudding.
Source of recipe: I was playing around in the kitchen and voila! Incroyable Bon!