Whole Food, Plant-Based Recipe Chocolate Pudding

Recipe courtesy of Lois Lynn, PPMNY Community Member

Dessert can be nutritious and delicious! This chocolate pudding is both of these for sure!

Ingredients

  • 14 oz package silken or firm tofu

  • ¼ cup cocoa powder
  • ¼ cup almonds
  • 6 medjool dates, pits removed
  • ½ cup soymilk
  • 1 cup water

Optional flavorings

  • 1 tsp vanilla bean seeds

  • 1 tsp cayenne pepper
  • 1 pinch clove

Instructions

1. Add all ingredients into the large blender jar of a high speech blender and blend until smooth.
2. Add water as needed, for a smooth consistency.
3. Stores in a labeled glass jar in the refrigerator, for a week or so.

Chef's Notes

• Garnish ideas: berries, cherries, nuts, seeds, unsweetened coconut flakes or cocoa nibs.
• Alternative flavors: banana “cream,” meyers lemon, key lime, pumpkin spice, or a full vanilla bean roughly cut up to be ground up by the high speed blender.