The Best Chocolate Pudding Ever
1/2 (12 ounce) tub silken tofu
3-4 tablespoons baking cocoa
pinch salt
6 tablespoons powdered sugar
1 banana, optional
3 tablespoons natural peanut butter, optional
3-4 strawberries, optional
vanilla nondairy milk, as needed (I use soy)
1 teaspoon vanilla, optional (if not using vanilla milk)
1. If using blender, add all ingredients except nondairy milk. Close the lid and blend. Add enough nondairy milk to give the mixture a creamy yet thick consistency. Then blend it again. Refrigerate 1/2-1 hour.
2. If you do not have a blender, put all the ingredients, except the milk, into a bowl. Mash it with masher for a while until well mashed, then add nondairy milk to desired consistency. Mash some more. I can never get all the lumps out, so I eat semi-lumpy pudding.
Source of recipe: I was playing around in the kitchen and voila! Incroyable Bon!
SO HOW'D IT GO?
Yum! So between the tofu and the peanut butter it's really healthy, right?
It was really easy to make. I used an immersion blender and it worked fine. I mushed the ingredients up a bit first so the cocoa and sugar wouldn't go flying out of the bowl when the immersion blender started. The pudding got very smooth.
I have seen the future and I licked it off the blades of my blender. Wow, this is a fab recipe. Totally satisfies my chocolate obsession.
Thank you for this recipe, Danse_de_la_morte.
Was looking for a way to get rid of a pound of silken tofu while simultaneously hearing that temptress chocolate calling my name the other night - ala "Charlie, this is your beloved playmate chocolate, can you sneak out of your window to frolic with me tonight??" This recipe provided the perfect synergy for my wants. While the title *may* be a bit exaggerated, this was surprisingly full of delectablisiousness - and I am a serious connoisseur of all things pudding!!
I prepared this in a food processor and it got very smooth - primary objective met! I don't measure as much as I should, so I just eyeballed the sugar and cocoa. I was very concerned half way through because after what seemed like a few tablespoons of both sugar and cocoa this still tasted pretty tofu-y, which may be ok in some dishes, but not when daddy wants to get his chocolate puddin' on, right? But another tablespoon-ish of both sugar and cocoa and the tofu taste gave way to rich and smooth pudding taste - secondary objectives met.
I got jiggy with it and added 2 tablespoons of fresh ground peanut butter. This upped the richness level and complimented the smoothi-ness with those little bits of nuts in the butter - I thought it may not work, but it did. Also, I sliced a banana into it, as the pudding sprawled there in the bowl beckoning, teasing.
Ate the whole thing. Imagine my profile pic with blobs of pudding and chunks of banana spilling onto my chin. Ashamed but satisfied. Thanks!
Thanks, this was really easy and didn't have to be precise with measurements. I used a whole container of Nori silken tofu and was able to get 4 dessert cups worth. Great after school snack for my son as it sneaks in protein and I can control how much sugar it contains. ::)
Yup Silken, sorry for not being specific.
I always use Silken for puddings. Definitely silken.
what kind of tofu soft, firm, silken???