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)
- 12.3 oz- 16 oz organic silken tofu (firm or extra firm)
- ½ cup unsweetened cocoa powder
- 1 Tbsp vanilla extract
- Water (see notes)
- Fresh Berries (e.g. strawberries, raspberries, blueberries)
- 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. Add more as needed.
- Pour pudding into a container and let it chill for 20-30 minutes.
- When ready to serve, dish out into cups or bowls. Top with fresh berries.
- Note: If you make the recipe without water, it will make a super thick mouse. Adding water will make it thinner.
- Note: You could also top with some cashew cream or a small amount of coconut whipped cream.
Recipe modified from Dean Ornish