Step 1

In a high speed blender, add chunks of tofu, 26 ounces milk, pitted dates, and chocolate protein powder. Blend until smooth. If your blender is having a hard time, feel free to add milk as needed (about 2 ounces at a time) to help get things moving.

Step 2

Add chocolate chips to a small bowl. Place bowl in a large pot filled with about 1-inch of water. Warm pot over medium low heat, until water begins to simmer. Stir the chocolate chips as they begin to melt, until completely smooth. Alternatively, you can microwave the bowl of chocolate chips for about 10-15 seconds at a time, stirring in between, until they are entirely melted.

Step 3

To the blender, add the melted chocolate. Blend until smooth. Using a spatula, scrape down any unblended portions along the edges. Blend again, until combined. Taste test to see if you prefer a bit of salt, or more sweetener and adjust accordingly.The mixture should be thick and creamy, but pourable.

Step 4

Transfer the pudding mixture to a large sealed container. Refrigerate for several hours, or until it has firmed and set. Serve with coconut whipped cream and/or desired toppings, and enjoy!