Isn’t it nice when a vegan dessert recipe becomes a classic? Actually, this one is a mash-up of two classics — silken tofu chocolate mousse and avocado chocolate pudding. The latter is usually made with dry cocoa or cacao, and is a staple in the raw vegan repertoire. Here we use dairy-free dark chocolate chips, making an extra-rich chocolate pudding.
This super-easy recipe does require a food processor. You could make it in a blender with a small container, but the challenge is getting all that deliciousness out from the bottom. The only other requirement is patience. Once it’s done, you need some time for it to chill in the fridge, but you can also enjoy it just warm or at room temperature.
Serving Size: 1
Amount Per Serving:Calories: 226 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 8mg Carbohydrates: 37g Fiber: 3g Sugar: 29g Protein: 2g
Are you new to silken tofu?
Available in 16-ounce tubs or 12.3 ounce aseptic packages, this type of tofu is soft and smooth. I prefer the 12.3-ounce packages; the tofu is firmer, and the packaging itself makes the product shelf stable. You’ll find it in natural foods stores and increasingly, in well-stocked supermarkets. The primary brand is Mori-Nu, and the varieties you’ll see most often are firm and extra-firm. These aren’t all that different from one another, and are, to my mind, interchangeable.
Silken tofu is ideal for pureeing and using as a base for creamy soups and sauces. I build my vegan mac and cheese with it. It also makes a wonderful base for dessert puddings, like the one here, and baked pie fillings. This may be the best type of tofu to use when you need to be sneaky!