Quick & Easy Chocolate Pudding

Chelsea Colbath

A simple, nutrient-dense chocolate pudding make in your blender/food processor. Tofu is the secret ingredient that makes it extra thick, smooth, and silky.

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Servings 6

Ingredients

1 package organic tofu drained*
1/4 cup chocolate chips or roughly chopped dark chocolate
2 Tablespoons coconut oil
1/4 cup milk of choice coconut, almond, cow's, etc
1/4 cup maple syrup
1/2 cup cocoa powder
1 teaspoon vanilla extract
a pinch of salt

Instructions

1. Put chocolate chips, coconut oil, and milk in a microwave-safe container and microwave for 30-second increments until melted. This should take 60-90 seconds, total.
2. Put all ingredients (including melted chocolate mixture) into a blender or food processor and blend until thoroughly combined. Stop and scrape down the sides as needed. Taste and add an extra drizzle of maple syrup, if needed to satisfy your preferred sweetness level.
3. Eat immediately, or transfer to a container and chill for 1-2 hours, or up to 5 days. Pudding thickens more as it chills, and tastes less and less like tofu the longer it sits. Top with whipped cream, if desired.

Notes

This pudding is thick and rich, and doesn't have any lingering tofu flavor. Use it to fill a pie, or divide up into small containers for instant pudding cups.
*I prefer the texture and thickness of 'regular' organic tofu- neither firm nor extra firm. If your store only sells the aforementioned, choose firm. Extra firm is too thick and dry for this recipe. I've tried this recipe with silken tofu, which also works, but yields a much thinner consistency that requires chilling to thicken to a consistency that's adequate for filling a pie.