So, I kinda figured you all would need another chocolate recipe the day after Halloween. Because, you know, you might not have gotten enough. I’m always conscious of these things and personally, in my mind, there’s no such thing as too much chocolate.
Enter chocolate pudding. It’s creamy, it’s rich and it has enough dark chocolate to completely knock your socks off.
And, oh wait, it’s also low fat and vegan! It really is. I never thought I’d see the day.
I found this recipe on 101 cookbooks about four years ago and have made it a few times since. The first time I made it, I was home on Christmas break from college and served it to my dad and brother, both of who which gobbled it up in about three seconds flat.
After they cleaned their bowls I smiled, cleared the table and asked them if they liked it.
“This is sooooo good, Jen! Usually your desserts are so healthy and stuff but this one’s really delicious,” said my brother as he licked his spoon clean.
“I agree. Is there more?” my dad asked.
Again, I just smiled sweetly and served them seconds, relishing in the fact that I had secretly just served them silken tofu for dessert and no one knew the better. It vaguely reminded me of the time when I innocently asked my brother if he could grab me a glass of water and he gave me water from the dog’s bowl to drink.
Naturally, I never told them the truth.
That just goes to show what kind of person I am, I guess. It also goes to show you, though, that even though your initial reaction to tofu in pudding might be one of shock, I promise you really can’t tell it’s in there.
But fine, don’t believe me. Try it for yourself. This pudding only takes about ten minutes to prepare and an hour to chill. Plus, you only need four ingredients. It’s kinda the best thing ever.
Vegan Chocolate Pudding
adapted from 101 cookbooks
1/2 cup chocolate soymilk (I used trader joe’s brand)
1 12-oz bag semi-sweet chocolate chips
1/2 tsp pure vanilla extract
12 oz silken tofu, drained
Melt the chocolate chips using a double boiler or in a large metal bowl placed over a pot of simmering water. Once they’ve melted, add the chocolate soymilk, the vanilla extract and the tofu. Whisk well. Place mixture in a blender or vita-mix and process for about thirty seconds, or until completely smooth. Chill in the fridge for an hour and a half or so before serving.