Chocolate Tofu Pudding

March 16, 2016


6 oz. 100% cocoa chocolate

1 tbsp organic vegetable oil (optional)

12 oz. pack silken tofu - I use Clearspring Organic

1/4 cup rice milk

1 tsp lemon juice

1/4 tsp vanilla extract

1 tbsp organic tahini

Whole fresh raspberries for topping


1Heat chocolate and oil in a bowl atop of a pan and place over barely simmering water. Whisk until smooth. Remove pan from water, and let cool for 5 minutes.

2Meanwhile, blend the tofu, maple syrup, rice milk, lemon juice, vanilla extract and tahini in a blender and purée until smooth, scraping down sides with spatula as necessary. Add melted chocolate, and process until well blended.

3Transfer pudding into cups or small bowls. Refrigerate until softly set.

4To serve, top with berries and desiccated coconut.


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