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!

Printer-friendly recipe

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)

  1. Prepare gelatin by pouring the powder over the tepid water, adding the boiling water, and then mixing until completely dissolved.
  2. Put gelatin, tofu, chocolate milk, cocoa powder, and sweetener in a blender.
  3. Process until smooth.
  4. Pour into a bowl.
  5. 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.)

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