The key in this recipe is don’t tell anyone that it is based on tofu. They don’t need to know, eh? I based this on a recipe from The Part-Time Vegan, from page 212. The original recipe makes a bit so I scaled it down 2/3 and honestly I could have made it 1/3. My version made 6 very large dessert bowls worth – so 2 nights worth of dessert. So consider cutting the recipe in half below if you only want 3 large bowls! PS: The original recipe called for raisins on top, I passed on that. I am thinking I will make it with SunButter next time so that Walker can enjoy it as well!
Chocolate Tofu Pudding
- 2 boxes silken tofu (soft, firm or extra firm is fine, I used extra firm)
- ½ cup unsweetened cocoa powder
- ½ cup chunky natural peanut butter, or favorite nut/seed butter of choice
- ½ cup pure maple syrup
Drain off any water in the tofu boxes and add everything to your food processor bowl. Process on high until smooth, scraping down a couple of times. Scoop out into dessert bowls and chill for a couple of hours before serving.