Mexican chocolate pudding

Man, was I skeptical when I first read about this recipe. First of all it’s vegan. Yes, vegan. Secondly, it’s basically made in a blender. Weird, huh? But, the cinnamon and pinch of chile caught my eye. Also, I love dishes like this that aren’t exactly “healthy” but are much healthier versions of the original.

Anyway, I made it and could not have been more pleased. It’s creamy and subtly spicy with cinnamon and a little heat. The chocolate has a tropical tartness. All in all, a winner. I think it’d be great for kids too with the extra protein. I had it plain in the picture above, but also served it with a Khalua-spiked whipped cream. Yum.

Courtesy of Mr. Mark Bittman

  • 3/4 cup sugar
  • 1 pound silken tofu
  • 8 ounces high-quality semisweet chocolate, melted (click this for melting options)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon chili powder, or more to taste
  • Optional whipped cream or chocolate shavings for garnish
  1. Combine sugar with 3/4 cup water in a small pot; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
  2. Put all ingredients except for optional garnishes in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes.

 

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