It’s a distinct possibility that chocolate pudding is – and for that matter, has always been – my favorite dessert. My mom used to make real chocolate pudding, you know, the kind that you cooked (without the benefit of Jell-O) on the stove and had to stir and stir. The kind that got that rubbery coating on the top as it cooled (which my brother inexplicably liked). The kind that was rich and dark and super chocolatey.
Now I absolutely adore a tofu-based chocolate pudding. Easy to make – no stirring, just a few whooshes in the food processor – and just as decadent-tasting and chocolatey as the dairy-based pudding of my childhood. So today’s food holiday is right up my spoon. But instead of going with the expected, the standard, I went with white chocolate. Lately I’ve been all about cocoa butter. Have you smelled this stuff?! Delicious. And it makes a fantastically rich and creamy pudding. Add some crushed chocolate cookies and crunchy cacao nibs and it certainly feels like a holiday – especially when dessert is sugar-free. Let’s celebrate!
P.S. I’ve gotten “bad” cocoa butter – which tastes like…nothing like chocolate – and good cocoa butter. Bad cocoa butter will result in dessert failures so be sure and choose carefully.
What’s good about cocoa butter:
- Much like coconut oil, this stuff makes an excellent moisturizer and its use is recommended to those who suffer from eczema or dermatitis.
- Cocoa butter contains CMP (cocoa mass polyphenol) which may inhibit the growth of cancer cells and tumors.
- CMP may also help those who suffer from auto-immune disorders like fibromyalgia and psoriasis.
An elegant, simple dessert that comes together in minutes.
- 1/2 of a 12.3-ounce package of firm silken tofu
- 1/4 cup coconut milk
- 1/4 tsp. vanilla-flavored liquid stevia
- 1/2 cup cocoa butter, melted
- 4 vegan chocolate wafer cookies, crumbled
- cacao nibs, for garnish, optional
- Divide the crumbled cookies between four petite glasses or bowls. Set aside.
- Place the tofu, coconut milk, and stevia in the bowl of a food processor and mix until silky smooth.
- With the motor running, slowly pour in the melted cocoa butter and process until thoroughly combined. Taste and adjust sweetness.
- Divide the pudding between the glasses and sprinkle cacao nibs on top. Chill for several hours before serving.
- Be sure to get high-quality cocoa butter that tastes and smells like chocolate.
- Serving Size: 4
- Calories: 138
- Sugar: 2
- Sodium: 51
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 13
- Protein: 9
- Cholesterol: 0