VEGAN CHOCOLATE PUDDING
4 servings
The first version is a ridiculously easy, no-cook pudding that gets its richness from silken tofu. The second version has a more traditional texture.
I. Have ready a 4-cup bowl or four 5- to 6-ounce cups or ramekins. Combine in a food processor or blender:
- 1 pound silken tofu, drained
- 4 to 6 ounces bittersweet or dark chocolate (up to 72% cacao), melted
- 2 tablespoons unsweetened cocoa powder, sifted
- (1 to 2 tablespoons vegan powdered sugar, sifted)
- 1 tablespoon vanilla
Blend until completely smooth. Finish and store as for Vanilla Pudding.
II. Prepare Old-Fashioned Chocolate Pudding, substituting 2 cups unsweetened almond, soy, or beverage-style coconut milk for the milk.