Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Easy Vegan Chocolate Pudding

by Chelsea @ Make Real Food on March 24, 2015, no comments

Sometimes…you just NEED chocolate pudding.  Like, rich, creamy, extra chocolate-y, chocolate pudding.  

Easy Vegan Chocolate Pudding

For me, the NEED arose in the middle of February.  I knew I had to remedy it with pantry staples, and since I was on a “EAT ALL OF THE TOFU” binge, I figured perhaps the tofu could come in handy.

You may be wondering right now why exactly we were on a “eat all the tofu” binge.  If you followed along this month you probably noticed it popping into everything – smoothies, (this pudding), I even blended a bit with salsa one day for a dip < it was surprisingly good.  Now the reason for this hasty consumption is very simple.  Costco. 

Over the summer we began eating Earth Balance mac and cheese with baked tofu and onions.  It was DELICIOUS.  At the time, tofu was really hard to find up here, so we’d usually stock up on the shelf stable stuff when we were near a whole foods.  < It travels better.  

On one trip, we spotted cases of tofu at Costco.  < YES.  And so we bought a case, and promptly ate it all that month.  When we returned to Costco, we decided to buy THREE cases.  

…And the we promptly decided that we didn’t want tofu and mac and cheese three times a week anymore.  

The tofu has been chilling out for a while, and is quickly reaching its expiration date.  I’ve powered through a whole case, but there is one left.  And I’m not sure if I’m going to make it. #FirstWorldProblems

Anywho.  The result of that haste, is this: 

Easy Vegan Chocolate Pudding

Sweet, delicious and rich pudding.  That you should go make right now.  And, if it wasn’t so weird, I’d mail you a block of tofu just for reading this post.  😉 < But that’s a little weird, right?!Easy Vegan Chocolate Pudding

Okay.  Enough talk.  Let’s make pudding.  

Easy Chocolate Vegan Pudding
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Ingredients
  1. 1 12 ounce package of tofu (we use Mori Nu shelf stable)
  2. 2 tablespoons cocoa powder (unsweetened!)
  3. 3 tablespoons maple syrup (or liquid sweetener of choice) (or to taste)
  4. 2 tablespoons peanut butter (optional) (but I LOVE peanut butter and chocolate)
  5. A dash of sea salt (optional)
  6. A dash of cinnamon (optional)
  7. 1/4 teaspoons vanilla extract
Instructions
  1. Add EVERYTHING to a blender or food processor
  2. Process until completely smooth
  3. Refrigerate until chilled
  4. Eat!
Notes
  1. I typically don't eat tofu after about 3 - 4 days of opening it. :)
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