Chocolate Tofu Pudding (or Popsicles)
I seem to be posting a lot of recipes that contain chocolate. On the other hand, nobody is complaining.
Let’s face it. We’re a bunch of major chocoholics. And, really, why fight it? Chocolate tastes good, and, because it raises serotonin levels, it makes us feel good. Yum and a happy “hmmm.” What’s not to like?
You can make this recipe in two ways. With the gelatin, you get pudding; without gelatin, you could make popsicles. (Unfortunately, my popsicle maker disappeared years ago.)
Either way, you and your family end up with a delicious summer (chocolate) treat!
Makes 4-6 servings
Ingredients for pudding
- 1 pkg. gelatin (1 tbsp.) for pudding
- ¼ tepid water + ¼ boiling water
- 8 0z. of soft/silken tofu
- 1 cup chocolate milk (I used chocolate soy milk)
- ½ cup cocoa powder (I usually sift the powder to get rid of the lumps.)
- ¼-½ cup sweetener, to taste (I use erythritol which has no calories and no artificial sugar flavour. Weight Watcher point value below is based on using a no-calorie sweetener.)
Directions for pudding (with gelatin)
- Prepare gelatin by pouring the powder over the tepid water, adding the boiling water, and then mixing until completely dissolved.
- Put gelatin, tofu, chocolate milk, cocoa powder, and sweetener in a blender.
- Process until smooth.
- Pour into a bowl.
- Refrigerate until set—about 4 hours.
For popsicles: Eliminate the gelatin. Combine all ingredients in the blender and process until smooth. Pour into popsicle molds and freeze until solid.
For Weight Watchers: The total recipe is worth 10 points on the PointsPlus program.
(Adapted from “Dark Chocolate Vegan Ice Cream” at The Veg Chef Blog.)