Chocolate Pudding

Chocolate Pudding has been a favourite since childhood but back then it was filled with preservatives! Let's make it vegan and with whole ingredients!

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Servings: jars

Author: Teri-Ann Carty

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Equipment

food processor or blender
fridge

Ingredients

1 12 oz box silken tofu
42 g dark chocolate melted
2 tsp vanilla
¾ cup pure cacao
¼ cup maple syrup
1 tbsp coffee freshly ground (optional)
pinch of sea salt

Instructions

Place all ingredients into the food processor and process until smooth. Scrape down sides as needed. There will still be flecks of coffee in your pudding and that is OK.
Transfer to individual jars and cover. Refrigerate for about an hour before serving.
Top with coconut whip OR coconut kefir (I added kefir).
I ground a cup of my granola in a sand like texture and placed a couple of tablespoons in the bottom of each jar before serving. SO GOOD!

Nutrition

Serving: 1jarCalories: 320kcalCarbohydrates: 56gProtein: 8gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 1mgSodium: 15mgPotassium: 741mgFiber: 14gSugar: 30gVitamin A: 8IUCalcium: 101mgIron: 7mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.