Home » Friday Foodie: Non-Dairy chocolate pudding (with vegan option)

martini-glass-chocolate-pudding

Friday Foodie: Non-Dairy chocolate pudding (with vegan option)

overhead-view-of-chocolate-pudding

A sweet dessert is a tough call for me these days after going through the sugar recovery program, but I’m ready to try a small dessert that doesn’t combine sugar with white flour or dairy. I opted for this very simple chocolate pudding made with Nigari, a silken tofu. (Those of you who can’t find silken tofu in your local market, try here in my grocery items. You can also find a good dark chocolate there too.) Three ingredients, the silken tofu, a high quality dark chocolate (vegan dark chocolate if desired, vanilla and a blender are all you need.

ingredients-for-tofu-choco-pudding

Place an 11-12 ounce package of silken tofu and 1/2 tsp of high quality vanilla (not vanillin; if you still have this in your cabinet, ditch it right into the trash can)  in blender and blend. Scrape down sides.

silken-tofu-in-blender

Melt four ounces of dark chocolate in a double boiler.

As soon as chocolate begins to melt, turn off heat and stir until smooth.

Add chocolate in a stream to tofu. Blend until smooth, scraping down the sides several times. If you have a food processor, it might be easier, but sadly, I do not own one.

Pour into three or four serving dishes. I chose these three vintage martini glasses. I then scraped, using my zester, some chocolate flakes on top. Dividing this into three servings gives you about 290-300 calories per serving.

photo Jane drinking coffee in Paris

Peace and Joy!

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