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!
Print
Pin
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
Serving: 1jar | Calories: 320kcal | Carbohydrates: 56g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 741mg | Fiber: 14g | Sugar: 30g | Vitamin A: 8IU | Calcium: 101mg | Iron: 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.