Quick Silken Tofu Chocolate Pudding Recipe
The Spring Equinox celebrates day and night of equal length (and in the Northern Hemisphere, we also celebrate the fact that now the days will be longer than the nights!) This simple dessert combines light and dark in a way that can remind you of this special moment of the year.
This is a luscious recipe that is dairy-free, too.
6 ounces semisweet chocolate chips
1 10-ounce packages firm silken (aseptic-packed) tofu
1 to 2 tablespoons brown sugar, honey, or brown rice syrup, or to taste
Dash of nutmeg
1 banana, thinly sliced (optional)
1. Melt the chocolate chips in a small saucepan or double boiler with a tablespoon of water over medium heat. Enjoy the earthy-looking darkness.
2. Transfer the melted chocolate to the container of a food processor fitted with a steel blade. Add the bright white tofu and process until smooth. Add the brown sugar, honey, or rice syrup to taste, and sprinkle in the nutmeg. Process again until velvety smooth.
3. Stir in the little sun-like rounds of sliced banana, if desired. Divide the pudding among 6 dessert cups and chill until needed.
Adapted from Vegetarian Express by Nava Atlas and Lillian Kayte (Little, Brown, and Company, 1995). Copyright (c) 1995 by Nava Atlas and Lillian Kayte. Reprinted by permission of the authors.
Adapted from Vegetarian Express by Nava Atlas and Lillian Kayte (Little, Brown, and Company, 1995).