When you’re trying to eat clean, you don’t want to feel like you’re missing out. I’ve seen two different recipes for chocolate pudding – one uses silken tofu, and the other uses avocado. This one uses silken tofu and I adapted it from this recipe.
This made 6 ramekins, but it depends on how much you place in each one.
125ml coconut milk
300g dark and white chocolate,
350g brick soft silken tofu
1 tsp vanilla essence
1/4 tsp fine sea salt
1. Place all the ingredients except the chocolate in the food processor bowl.
2. Melt the chocolate in a nbowl over a pan of boiling water, making sure that the bowl doesnt touch the water. Alternatively, melt it in the microwave for 30 secs, stir, then microwave in 15 second bursts until fully melted.
3. Pour into the food processor with the other ingredients and blitz until mixed, remembering to scrape down the sides
4. Put the pudding into small ramekins. Put clingfilm onto the surface of the pudding, this stops a skin forming. Then place in the fridge for a couple of hours to set.
In the original recipe, it says that don’t worry if the pudding feels grainy, it might the tofu you’re using – mine was slightly grainy. I also used coconut milk because I wanted it to taste coconutty, but I couldn’t really taste it. However you can use any type of milk. Also, you don’t have to use vanilla essence, you could use another flavour. When I make this again, I think I’ll try normal milk, with peppermint extract so it’s like mint chocolate.
Next time though, I’ll try the avocado one and see if that has a better taste/texture than the tofu one.
Has anyone made this or used another recipe for this with great results? What flavour combinations did you try?
*Update: This actually had a much firmer texture the next day, more like a pudding. Whilst the one eaten after a couple of hours was softer and more of a “mousse” like texture.
- Chocolate Avocado Pudding (Dairy-free) (soul-wholesome.com)