On mornings like this, I wish I had a fireplace before which I could curl up and just read.
But something about the snow and the cold, as we all know, elicits a strong desire for comfort foods. As if I don’t have enough cravings for chocolate, anyway.
Ingredients Chocolate Tofu Pudding
1 package (about 375 grams) aseptically-packaged extra-firm silken tofu (such as Mori-Nu)
1/2 cup dark cocoa powder (not Dutch process–dark has more flavonoids)
1/2-2/3 cup agave nectar (start with the higher amount if you’re not familiar with it)
2 tsp. pure vanilla extract (real vanilla is essential here)
Method Chocolate Pudding
Open the tofu and drain any excess liquid. Break into large pieces in a food processor. Process about 30 seconds to blend the tofu, scraping downsides of the processor.
Find other healthy organic desserts here.
Measure the cocoa and agave nectar into a small pot (it’s not necessary to sift the cocoa, as any lumps will be broken down in the processor). Heat over medium-low heat just until it begins to bubble around the edges of the pot, stirring frequently to prevent scorching. (While this step adds work, it’s essential to prevent the cocoa from having a starchy, powdery taste). Remove from heat and stir in the vanilla. Add the cocoa mixture to the processor and process until completely smooth and velvety, about 3 minutes, stopping occasionally to scrape downsides of the bowl (you want to ensure that there are absolutely no little pieces of tofu visible). The mixture will seem too thin for pudding; this is as it should be. Pour the mixture into one large or several small glass serving bowls and refrigerate at least four hours, preferably overnight. It will firm up as it chills. This would also be a great filling for a chocolate cream pie. Store in the refrigerator for up to 4 days. Makes 4 normal servings, 2 servings in my house.