Silken Tofu Chocolate Pudding (No Cooking!)

I love this recipe because it satisfies the craving for something sweet and naughty - but it doesn't use any sugar AND it's full of protein. It's so good!

Prep Time: 15 minutes
Chilling time: 12 hours
Yields: 6 servings
Author - Gena Hamshaw

Ingredients

• 16 ounces silken tofu* (455 g)
• 5 ounces roughly chopped vegan dark chocolate or semisweet vegan chocolate chips or morsels (140g, about 1 cup)
• 3 tablespoons cocoa powder
• 4 tablespoons maple syrup or agave syrup (60mL; substitute coconut sugar or cane sugar)
• A pinch of salt
  
  

Instructions
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1. Melt the dark chocolate in a double boiler or by heating in the microwave.

• To make a double boiler, bring a half-full, small or medium pot of water to a boil. Place the chocolate in a heatproof bowl and position it over the open pot. Stir the chocolate with a spatula as it melts in the bowl. Once the chocolate is glossy and smooth, remove the bowl from heat. 
• To melt the chocolate in the microwave, place the chocolate in a microwave-safe bowl. Microwave it for 30 seconds, then stir. The chocolate will be only a little melted at this point. Continue microwaving it in 15-second intervals, stirring in between, until the chocolate is glossy, smooth, and entirely melted. 

2. Add the melted chocolate and all other pudding ingredients to a powerful blender or a food processor. Blend until the pudding is completely smooth, about 1-2 minutes. Stop to scrape the blender down if there are any bits of unblended tofu or chocolate, then continue blending for another final 30 seconds. 

3. Pour or spoon the pudding into one large storage container or into 6 ramekins or small mason jars. Refrigerate the pudding for a minimum of four hours or up to 48 hours to set.

Enjoy!
Notes
*If using 12 ounces of tofu:

Follow recipe instructions scaling all ingredients to 0.75x the original amounts (12 ounces firm or extra firm silken tofu, 3 3/4 ounce / 115 g chopped vegan dark chocolate or vegan dark chocolate chips, 2 1/2 tablespoons cocoa powder, 3 tablespoons maple or agave syrup, a pinch salt).

You can also use two 12-ounce packages of tetrapack shelf-stable silken tofu to obtain the 16 ounces called for above. Store your remaining 8 ounces for soups, smoothies, or sauces.

Storage and freezing:

The pudding will keep for up to five days in the fridge. You can also freeze it, in one large portion or individual portions, for up to 6 weeks. Defrost overnight in the fridge before enjoying.