Chocolate is one of those indulgences it would be hard to live without. Some individuals with stomach problems, such as mine, must do so or suffer the consequences. Fortunately for me, I can have chocolate on my own terms. That means only occasionally and without dairy, gluten or eggs, and seldom in the form of a dark chocolate bar. So to get my chocolate fix, I resort to blending it with tofu, sweetener and dark baking cocoa to make a delicious and simple dark chocolate pudding. I continue to follow a somewhat tweaked rotation diet so I would only eat something with soy, as this desert contains, every fourth day.
Dark Chocolate Tofu Pudding
Ingredients for one serving:
One fifth package of soft or silken tofu
1 T. of Wax Orchard's Fruit Sweet or 1 tsp. of Agave syrup (or to taste)
1/2-1 tsp. ground cinnamon
1-2 T. dark unsweetened baking cocoa powder (use more or less depending on preference)
1-3 T. alternative dairy beverage of choice (soy, rice or hemp milk)
Note: Ingredients may be doubled or tripled depending on servings desired.
Measure and place all ingredients in a food processor or blender. Blend until smooth. Pour into desert cup and enjoy! As an alternative, place the chocolate tofu pudding into the freezer and freezer until semi-frozen for a yummy frozen treat.