Dairy Free Silken Tofu Chocolate Pudding

December 19, 2021 1 Comment

Obsessed. I am obsessed with this recipe. I loved the first version with just chocolate, but my second version (the second recipe below and in the video above) with peanut butter powder is mind blowing. I call it a Chocolate Peanut Butter Cup - if you are like me and obsessed with that chocolate-peanut butter combo. Watch the video and know that you are only about 15 minutes away from eating it. It's truly that simple to make once you have your ingredients.

Here's what the chocolate/instant coffee version looks like:

Dairy Free Silken Tofu Chocolate Pudding

1 12 ounce box of Mori-Nu Silken Tofu (Soft)
1/2 medium avocado
1/3 cup cacao powder
1 pinch of salt
1 tablespoon instant coffee (optional)
1/4 cup maple syrup

1. In a food processor or blender process the tofu and avocado until smooth. Adding the avocado sounds a little crazy, but trust me. It will thicken your pudding without additives and thickeners. I promise, you won't even taste it at the end. You can also try a 1/2 banana. There is no need to drain the tofu, but if you let is sit on a plate as you prep the other ingredients, just drain away any water that collects.

2. Add the cacao powder, instant coffee if using, and the salt. Keep blending until smooth. Instant coffee enhances the chocolate flavor. Leave it out if you prefer. You can also use an equal amount of melted chocolate - block or chips. Just place it in the microwave for thirty seconds, stir, and then repeat until smooth.

3. As the food processor is still blending, add the maple syrup. Keep processing until it pulls together. Stop and push the product down and process again.

4. Pour the mixture into ramekins. Store in the fridge at least 30 minutes. I prefer to store them from 2 hours to overnight - I think they set much better. Top with your favorite toppings. I love using cacao nibs. If making these for the kids, try sprinkles and/or crushed candy cane. These will keep in the fridge for 4 to 5 days.

Cacao Powder versus Cocoa Powder: It's very easy to get the two confused. They start from the same place, beans of the Cacao plant. The beans are milled and processed. In the case of CACAO powder, the beans are milled at low temperatures and considered raw. Why, when this is processed into a powder, it has more enzymes, minerals, and nutrients. CACAO powder is considered a Superfood and can be found in most grocers. It has a very strong chocolatey taste, so you may need to start by using a little less. CACAO Powder is considered more natural and less processed. It's a fantastic ingredient to get into your daily routine.

Watch as I make this incredibly simple recipe in my latest video. For alerts whenever my new videos are uploaded, subscribe to my YouTube Channel, Indian As Apple Pie!

Dairy Free Silken Tofu Chocolate Peanut Butter Cups

1 12 ounce box of Mori-Nu Silken Tofu (Soft)
1/2 medium avocado
1/3 cup cacao powder
1/2 cup PBFit powder
1 pinch of salt
1/4 cup maple syrup

1. In a food processor or blender process the tofu and avocado until smooth. Adding the avocado sounds a little crazy, but trust me. It will thicken your pudding without additives and thickeners. I promise, you won't even taste it at the end. You can also try a 1/2 banana if you prefer. There is no need to drain the tofu, but if you let is sit on a plate as you prep the other ingredients, just drain away any water that collects.

2. Add the cacao powder, peanut butter powder, and salt. Blend again until smooth and all of the ingredients come together.

3. As the food processor continues to blend, add the maple syrup until smooth. You can stop and push the product down and process again.

4. Pour the mixture into ramekins or a glass jar as I do. Store in the fridge at least 30 minutes. I prefer to store for at least 2 hours and ideally overnight - I think they set much better. Top with your favorite toppings. I love using cacao nibs. If making these for the kids, try sprinkles and/or crushed candy cane. These will keep in the fridge for 4 to 5 days.