Owen loves chocolate pudding. Sometimes I make it for him from scratch, sometimes we buy it from this fancy Italian market near his daycare, and sometimes it’s pudding cups from Stop & Shop. Obviously, the homemade pudding trumps the others, but it’s hard to find the time. Also, our favorite recipe (from Cook’s Illustrated) isn’t exactly healthy, what with 1/2 cup white sugar, 5 tablespoons of butter, and four ounces of chocolate. We won’t even get into the amount of heavy cream.
So I was excited to stumble upon a recipe for a quick, easy, and–best of all–vegan chocolate pudding on weelicious, my fave kid-friendly recipe site. Basically, you throw a package of silken tofu, some cocoa powder, agave, and vanilla into a blender and whip it all up. Since I can never resist tinkering just a little, I added some instant coffee powder, a smidge of melted chocolate, and a sprinkle of salt to round out all the flavors.
You guys, I wish I could tell you how much Owen loved it, but the truth is he never had a single bite. I ate it all myself.
- 2 tablespoons vegan chocolate chips
- 1 (12-14 ounce) package silken tofu
- 1/3 cup cocoa powder
- 1/3 cup agave
- 1 tablespoon vanilla extract
- 1 teaspoon instant coffee granules
- 1/4 teaspoon kosher salt
- Put the chocolate chips in a microwave-safe bowl and microwave for 30 seconds to 1 minute, stirring once, until the chocolate is melted and smooth.
- In a blender, combine the tofu, cocoa, agave, vanilla, instant coffee granules, and salt. Add the melted chocolate and blend until smooth.
- Transfer the pudding to a serving bowl, cover with plastic wrap, and chill until ready to serve. The pudding will thicken as it chills.