Sunday, March 3, 2024

Tofu Chocolate Pudding

This recipe has evolved so much in the past 6 years that it now deserves its own post.

I often omit the cinnamon and chili powder and sometime sprinkle cinnamon on top of the pudding before serving, especially if it follows a Mexican dinner. Or for a special occasion, garnish with a few raspberries.

For the original recipe and other variations see: Vegan Mexican Chocolate Pudding

In a small saucepan combine:

    1/4 c sugar

    1/4 c water

Bring to a boil and stir until sugar is dissolved. Remove from heat.

In the bowl of a food processor place:

    4 oz toasted hazelnuts or toasted almonds

Process until the nuts are finely ground. Then add:

    16 oz silken tofu   

In a glass container microwave until melted (I use a one cup measuring cup and microwave in two 3 oz batches) and then add to the food processor bowl:

     6 oz dark chocolate (I use 365 Dark Chocolate Baking Chunks)

Pour the sugar-water mixture into the container that held the chocolate, and scrape to free most of the remaining chocolate before adding to the food processor bowl.

Then add:

    1 t vanilla extract if using hazelnuts 

    OR 1 t almond extract if using almonds

    1 1/2 t cinnamon (optional/to taste)

    1/2 t chipolte chili powder (optional/to taste)

Blend throughly, stopping the food processor to scrape the sides of the bowl at least once, then either spoon the mixture into a quart container or distribute (~3.7 oz/serving) into individual dishes. Cover and refrigerate for at least an hour before serving.

Revised 4/6/24 - photos added