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Decadent Vegan Chocolate Tofu Pudding Recipe

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Ingredients

Adjust Servings:
1 (12 1/3 ounce) packet mori-nu firm tofu, drained (or use regular silken tofu)
2/3 cup semi-sweet chocolate chips
1 tablespoon water

Nutritional information

134.5
Calories
75 g
Calories From Fat
8.4 g
Total Fat
5 g
Saturated Fat
0 mg
Cholesterol
3.2 mg
Sodium
17.9 g
Carbs
1.6 g
Dietary Fiber
15.3 g
Sugars
1.2 g
Protein
25g
Serving Size

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Decadent Vegan Chocolate Tofu Pudding Recipe

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    Cuisine:

    This is fantastic! Used an extra firm tofu since that's all I had, pressed and drained for about 20 minutes. I also melted sugar free chocolate chips for this to save carbs. I ran the tofu in the food processor, scraping down as needed, then blended the melted chocolate in and let it run for about a minute, scraping once. The texture right out of the processor reminded me of chocolate mousse; really fluffy and creamy. I'll definitely make this again. Thanks for sharing. Might try this with peanut butter next time, but it's perfect as is. Might use this for a pie filling, as it set up really firm and would cut quite easily after spending a few hours in the fridge.

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Tofu Chocolate Pudding, I personally think that the Mori Nu Silken (Firm) tofu works beautifully for this recipe Its Vegan and Gluten Free and is a real treat for those wanting Vegan desserts For an intense chocolate flavour you can increase the chocolate chips to 3/4 cup but 2/3 cup works best for us You can see more step wise photos in this link – com/2011/03/tofu-chocolate-pudding/, This is fantastic! Used an extra firm tofu since that’s all I had, pressed and drained for about 20 minutes I also melted sugar free chocolate chips for this to save carbs I ran the tofu in the food processor, scraping down as needed, then blended the melted chocolate in and let it run for about a minute, scraping once The texture right out of the processor reminded me of chocolate mousse; really fluffy and creamy I’ll definitely make this again Thanks for sharing Might try this with peanut butter next time, but it’s perfect as is Might use this for a pie filling, as it set up really firm and would cut quite easily after spending a few hours in the fridge , This is such a great recipe! Very easy and quick to make (even with the chill time) and sooo tasty! The texture is thicker than regular pudding, but we enjoyed that a lot The chocolate flavour is perfect and this really doesnt need anything else I think for non-vegans white and milk chocolate versions would be awesome, too :)THANK YOU SO MUCH for sharing this keeper with us, DhiviK!Made and reviewed for the Romantic Photo Event February 2012


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    Steps

    1
    Done

    Combine the Water and Chocolate Chips on Top of a Double Boiler.

    2
    Done

    Stir to Melt It Until Smooth. Set Aside.

    3
    Done

    Blend the Tofu to Puree It Until Its Smooth and Lump Free.

    4
    Done

    Add the Melted Chocolate to It and Blend It Once Again to Combine It Well.

    5
    Done

    Important Step: Refrigerate This For at Least 2 Hours. the Longer You Keep It, Better For the Tofu and Chocolate to Mingle. It Will Thicken.

    6
    Done

    You Can Pipe Them Into Serving Bowls/Ramekins and Serve Them Plain or With Raspberries.

    Avatar Of Dahlia Simmons

    Dahlia Simmons

    Global gastronaut exploring the diverse cuisines and flavors of the world.

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