Some ingredients turn people off with mere mention; for many, one such ingredient is tofu. It’s really a shame because tofu is a chameleon ingredient that takes on any flavor it’s mixed with. I blame it on the fact there’s tons of crappy tofu in the grocery stores. That and because not enough people have had this recipe. The flavor of this rich, intensely chocolatey pudding is such a dead ringer for traditional chocolate pudding that’s it’s unbelievable that it’s made with tofu and dairy-free, hence the reason I named this “Unbelievable Chocolate Pudding.”
I came up with this recipe for a pudding-loving friend who’s dairy free and hoped it would be a decent replacement. What I didn’t anticipate is that it’d turn out so well that my omnivorous friends would request it on a regular basis. Not that I mind because this recipe requires a fraction of the effort and kitchen time of regular pudding, not to mention it’s lower in fat and calories, so it’s less of a guilty pleasure. Of course, none of that would matter if it didn’t taste so unbelievably good.
Dairy-Free Chocolate Pudding Recipe
Serve the pudding on it’s own, freeze it for dairy-free pudding pops, or spread it into a cookie crust or other pie crust for a simple chocolate pie.
- Makes: 4 cups
- Total Time: 35 minutes
- Hands On Time: 5 minutes
- 6 ounces semisweet or dark chocolate, coarsely chopped
- 1 pound silken tofu
- 3 tablespoons dutch-process cocoa powder
- 1/2 cup agave nectar, brown rice syrup, or honey
- 1 tablespoon pure vanilla extract
- Pinch of salt
Place chocolate in a small saucepan over low heat and stir frequently until melted; set aside to cool slightly.
Combine all ingredients in a food processor fitted with a metal blade. Process, pausing to scrape down sides as needed, until mixture is smooth.
Transfer to an airtight container or individual serving dishes, cover, and refrigerate until chilled thoroughly, at least 30 minutes. Can be made up to 4 days ahead and stored in a refrigerated airtight container. Stir briefly before serving.
This recipe is part of my week of healthy back to school recipes.