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 chocolate (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.
Procedure the cacao as well as agave nectar into a little pot (it’s not essential to sift the cocoa, as any type of lumps will be damaged down in the cup). Heat over medium-low warmth simply till it begins to bubble around the edges of the pot, mixing frequently to avoid scorching. (While this step includes work, it’s important to stop the cacao from having a starchy, grainy preference). Eliminate from heat as well as mix in the vanilla. Include the cacao mixture to the processor and procedure until entirely smooth and silky, concerning 3 minutes, stopping occasionally to scrape downsides of the bowl (you wish to make certain that there are absolutely no little items of tofu visible). The mix will certainly appear too thin for dessert; this is as it must be. Pour the combination right into one large or several little glass offering bowls and also refrigerate at least four hours, ideally overnight. It will certainly tighten as it chills. This would certainly also be a fantastic loading for a chocolate cream pie. Shop in the fridge for as much as 4 days. Makes 4 normal servings, 2 portions in my residence.