Mexican Chocolate Tofu Pudding

Adapted from Mark Bittman

I substituted the sugar for honey in this version of the recipe and didn’t miss it one bit. Important note – do NOT skimp on the quality of the chocolate. If you buy cheap chocolate, it’s not going to taste good.

Serves 4

1 pound silken tofu

1 cup high-quality semi sweet or dark chocolate chips

1 teaspoon vanilla extract

¼ cup honey

¼ cup water

½ teaspoon cinnamon

½ teaspoon chili powder

In a small bowl, microwave the chocolate chips for 30 seconds. Stir with a spatula and then microwave again for another 30 seconds. Repeat this process until the chips are completely melted through.

Add all of the ingredients to a blender and blend until the mixture is completely smooth and free of lumps. Portion out into 4 pudding cups and allow to chill for about and hour before serving.

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