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This recipe is adapted from How It All Vegan by Sarah Kramer and Tanya Barnard. It is quite the deliciously simple dairy free dessert revelation. This is seriously good stuff. Tonight for dessert we ate a big bowl o’ pudding with an almond-topped Easy Vegan Chocolate Cupcake on the side, for dunking purposes ♥
I’ve gotta admit, when my eyes first landed on the recipe, it seemed too good to be true that these six basic ingredients could be the road to instant dessert happiness, but true it is! If you have a sweet tooth and are craving something easy and homemade, this pudding may well come to the rescue. It is creamy, smooth, super-chocolatey and very, very moreish.
Silken tofu really does makes for excellent creamy treats. I was worried that it would taste a little bean-spiked, but the soy flavour doesn’t come through at all. This may be the start of a beautiful relationship; I believe a silken tofu recipe Googlethrash is imminent.
If you have a spare 5 minutes, that’s time enough to conjure pudding into your life. I whipped up this recipe for the first time today, just before I headed in to work. I popped it in the fridge and came home a few hours later to health-friendly homemade chocolate pudding. I’m still feeling pretty smug about it.
Sinful Chocolate Pudding
300g silken tofu
1/4 cup vege oil
1/2 cup brown sugar
3 tbsp cocoa powder
1/8 tsp salt
2 tsp vanilla extract
What to do:
In a blender or food processor, blend together all the ingredients until smooth. Chill well before serving.
Makes 2-4 servings. You might want to make a double batch…
2 thoughts on “Sinful Chocolate Pudding (The Subtle Triumph Of Silken Tofu)”
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