Chocolate Pudding Pots

For a while, I have been wanting to incorporate a small amount of tofu into our diet.  Most of my tofu efforts have not been welcomed by my family.  I have made a tiny bit of progress with them accepting tofu in veggie stir fries or as a cream substitute in soup but I changed tactics when I bought a copy of Tess Master's "The Blender Girl".  In it, she has the most amazing recipe for Chocolate Chilli Pudding using tofu.  I decided to make this for the kids without the chilli pepper and see if I could sell it to them as an alternative to store bought pudding.

I think it is safe to say that it turned out to be a huge hit.  Over time, I have done some tweaking with the recipe and this is my kid friendly, no-nut, inspired version of Tess's amazing mousse.  The pudding takes minutes to whiz up in the blender and pour into little individual portions for school or for home. Yum!

Printer Version

• 1/3 cup of pure maple syrup
• 1- 500 g package of organic medium firm tofu (roughly cubed)
• 1/2 tsp of natural sea salt
• 1 tsp. of instant decaffeinated coffee
• 1 tsp. of natural vanilla extract
• 1/4 cup of Dutch-processed cocoa powder

In a high speed blender, add the maple syrup, cubed tofu, sea salt, coffee and vanilla extract; blend on high for about 30 seconds.  With the blender still running add the cocoa powder by the teaspoonful until the cocoa is completely combined.  Stop the blender and taste before pouring it into individual containers.  It firms up a bit more after refrigeration.

Refrigerate up to 5-7 days if you don't eat it all before!