Quick & Easy Chocolate Pudding

YOU GUYS.

I’ve accidentally started a new habit in 2017 that is making my life so much better. I am feeling full and energized and just plain happy about tackling the rest of my workday because of one simple change in my routine. Wanna know what it is?

Dessert with lunch.

Yes, really. 

First I packed up all the leftover Banana Cake into little containers and brought it to work just to make sure it all got eaten before it went bad, then I made a batch of Almond Butter Blondies to tuck into my lunches, followed by these no-bake cookies. Then, once I realized I could not live a life void of lunch dessert, this pudding was born. Lunch dessert, where have you been all my life?

Before I tell you anything else about this amazing pudding, it’s probably important for you to know: the main ingredient in this recipe is tofu.

Seriously.

I’ll give you a second to calm down before we proceed. 

Now that we’ve gotten the hard part out of the way, let’s move on. Lest you be dismayed, this pudding is my tofu-fearing husband’s favorite. Just about every chocolate cream pie I’ve ever made him was made out of this tofu pudding; I’ve even brought it to Christmas, and everyone loves it. There’s nothing weird or tofu-y about it, I promise! 

What I love about this pudding is that it’s made with minimal ingredients, gets made right in the food processor, and comes out silky smooth and intensely chocolatey every time.

To make it you’ll need:

Organic Tofu. Preferably ‘regular’ tofu- not firm or extra firm; just straight up, slightly soft tofu. You can even choose silken tofu, if your store carries it. Mine usually doesn’t, though. 

Cocoa powder.

Maple syrup or some other liquid sweetener like honey/agave.

Dark chocolate + coconut oil, melted together in the microwave.

Milk. Coconut, almond, soy, cow’s-whatever you want.

Vanilla.

Salt.

THATS IT. 

Put everybody into the blender/food processor, and purée until thick, creamy, and ultra silky. 

Then you can pour the pudding into a pie crust and top it with whipped cream, divide it into bowls and eat for dessert immediately, or- my favorite- portion it into 5 little jars to pack with your lunches this week. When was the last time you had a pudding cup with lunch? If you can’t remember, now’s the time to stock up on this easy instant chocolate pudding. 

I hope you give this recipe a try-I’m not usually crazy about tofu (hello, it tastes like mushy nothing), but mushy nothing is unexpectedly perfect when you need chocolate pudding, fast. I also find that, unlike most puddings, this one gets better and better the longer it sits. On day 1 you might be able to detect the slightest, most minuscule flavor of tofu; on days 2-5 it’s all chocolate bliss. It might even last more than 5 days, but, I’ve never successfully made a batch of pudding last longer than that in my house. 

Want to make this pudding into a pie? Use the crust for this recipe (or your favorite pie crust) top it with whipped cream or whipped coconut cream, and a handful of shaved/finely chopped chocolate. Since it doesn’t need time to set, you could slice into the pie immediately, or make it several days ahead for a party.

 

 

 

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