Another variation on the silken tofu pudding – this time a bittersweet chocolate version. I added a bit of instant organic coffee powder to add depth to the chocolate, it can be left out.
Bittersweet Chocolate Pudding
- 16 ounce block silken tofu, drained
- 1/2 cup unsweetened cocoa powder
- 1/3 cup agave nectar
- 1 Tbsp pure vanilla extract
- 1 heaping tsp instant coffee granules
Add everything to a food processor, process until smooth.
Divide between four dessert dishes and chill for a couple of hours before serving.