Indulge in a creamy and dairy-free twist on the classic chocolate dessert. Easy to make and bursting with chocolatey flavors, this vegan pudding is an absolute delight!
Preparation
10
min
Cooking
2
min
Portion
3
Ingredients
- 300 g unsweetened soft silken tofu
- 1 oz (about 3 squares) dark chocolate
- 10 ml (2 tsp) milk or plant-based beverage (any type)
- 20 ml (4 tsp) maple syrup
- 15 ml (1 tbsp) cocoa powder
- 30 ml (2 tbsp) cornstarch
- 60 ml (¼ cup) water
Preparation
- In a small microwave-safe bowl, melt chocolate and milk for 50 seconds, stirring halfway through cooking.
- In another small bowl, whisk cornstarch into water.
- Pour cornstarch mixture into a small saucepan and cook over low heat while stirring for 2 minutes, or until mixture thickens.
- Pour all ingredients into a food processor and blend until smooth.
- Pour the mixture into an airtight container and refrigerate for at least 1 hour before enjoying.
Notes
Can be kept for 5 days in the refrigerator
Registered Dietitian Nutritionist
