This creamy, near-instant pudding is delicious solo. Or, try it in the tart shell of the Vegan Blueberry Cream Tart with fresh raspberries instead of blueberries. To melt chocolate, microwave for thirty seconds, stir, and microwave for another twenty seconds or so. Remove from the microwave when the chocolate is 90 percent melted, and stir until smooth.
MAKES: 1 3/4 cups (about 4 small servings)
INGREDIENTS:
- 1 1/2 cups plain silken tofu, drained (about 12 ounces) and broken up a bit
- 1/4 cup semisweet chocolate chips, melted
- 3 tablespoons agave nectar
- 2 tablespoons plain unsweetened almond milk
- 1 tablespoon coconut oil
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- About 1/2 cup fresh raspberries, rinsed and drained
INSTRUCTIONS:
- To a mini food processor, add all of the ingredients except for the berries. Puree until smooth, about 40 seconds. Ladle into 4 small cups, and chill. Before serving, top with the berries.
