Vegan Chocolate Pudding
Have you ever had one of those days… where nothing seems to work? You burned your cookies… over-mix your dough… got carried away and over-spiced your meal… This was me last week. Nothing seemed to be going my way in the kitchen. After one more failed attempt at a culinary delight, I closed shop, grabbed my yoga mat and headed to the studio for a much needed detox.
Some days just go like that. They are messy. But messes can be beautiful things too because they help you to take a step back and reflect. The messy days make you appreciate the other days… Where everything seems to fall into place. So in honor of the other days here is a simple dessert, from my lovely friend Tammy (from The Sweet Tomato). Vegan Chocolate Pudding.
If you are craving chocolate then this is for you. Pudding that gives the Jello Pudding Cup a run for its money. No joke, this is ridiculously easy, fast and delicious. Soft tofu provides the base for this dessert and trust me, it really is just as smooth and creamy as the real thing. You can proceed without caution and indulge without fear because this dessert… you really can’t mess up. :)
INGREDIENTS
*adapted from The Sweet Tomato
Start to Finish: 10 minutes (not including refrigeration)
Serves: 4
1 12-oz. package of soft tofu (I prefer Silken tofu because it has a mild flavor)
1 cup gluten & dairy-free chocolate chips, melted
1 tsp vanilla
INSTRUCTION
In a small nonstick sauce pan slowly melt chocolate chips over low heat, stirring continually.
Once melted, combine chocolate sauce, tofu and vanilla in a food processor and blend until very smooth.
Pour into 4 ramekins and refrigerate for 1 hour before serving.