Creamy Chocolate Pudding
Chocolate pudding reminds me of my childhood. Those snack-pack puddings I ate as a kid were delicious, probably because they are loaded with sugar. This version of pudding is naturally sweetened with dates— so yes, you can count them as a fruit serving. The silken tofu adds about 6-7 grams of protein per serving — that knocks snack-packs out of the park. Per serving there is 9 grams of protein, 6 grams of fiber, plus a good source of iron, phosphorus, magnesium, potassium, copper, manganese.
Hello healthy, delicious, satisfying pudding!
- ½ cup pitted dates (about 5-6 medjool dates)
- 16 oz organic silken or soft tofu (firm tofu works too, see notes)*
- ½ cup unsweetened cocoa powder
- ½ Tablespoon vanilla extract
- Water, as needed for thinning*
- Fresh Berries (e.g. strawberries, raspberries, blueberries, cherries)
- Remove pits from the dates. Add all ingredients to a blender and mix until smooth. If you add water, start with 1/4 cup water, and then add more as needed.
- Pour pudding into a container and let it chill for about 20-30 minutes.
- When ready to serve, dish out into cups or bowls. Top with fresh berries.
- Some silken tofus are made with "Isolated Soy Protein"- in my opinion, best to purchase without the isolated soy protein. You can also use regular tofu, but you may need to add more water, add a few more dates to make it sweeter, and slightly adjust the chocolate too-- at least to your liking. I recently made this with firm tofu and ended up using almost 1 cup water, 9 medjool dates, and 1/2 cup + 2 tablespoons unsweetened cocoa powder and it turned out great!