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: 2 jars
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
Nutrition Facts
Chocolate Pudding
Serving Size
1 jar
Amount per Serving
Calories
320
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
4
g
Cholesterol
1
mg
0
%
Sodium
15
mg
1
%
Potassium
741
mg
21
%
Carbohydrates
56
g
19
%
Fiber
14
g
58
%
Sugar
30
g
33
%
Protein
8
g
16
%
Vitamin A
8
IU
0
%
Calcium
101
mg
10
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.