Five Minute Mexican Chocolate Pudding (Plant-Based!)
Servings: 6
Ingredients:
- 1 (14-oz) package of soft or silken tofu
- 1 cup soy milk or unsweetened milk of choice
- 2 tbsp cocoa powder
- ¾ cup dairy-free chocolate chips
- 1 tsp vanilla
- ½ tsp ground cinnamon
- 2 tbsp date sugar
- ⅛ tsp salt
- For garnish: whipped coconut cream (or dairy-free whipped topping) and shaved dark chocolate
Directions:
- Place all the ingredients in a microwave-safe bowl and microwave for 2 minutes or until the milk and tofu feel warm.
- Use an immersion blender (or transfer the contents of the bowl to a standing blender) to puree the ingredients until smooth and chocolatey.
- Pour into six individual ramekins and refrigerate for at least 2 hours to firm up.
- Serve topped with whipped topping and dark chocolate shavings.
