Classic Vegan Chocolate Pudding

Step 1

using either the…

Step 2

Double-Boiler – fill a sauce pan with 1-2″ of water, then place a glass bowl over the top. Bring the water to a boil over high-heat, then reduce the heat to medium-low. Chop the chocolate roughly into small chunks and place in the glass bowl. Allow the heat from the bowl to melt the chocolate, using a clean and dry spatula to stir well. Continue warming the chocolate until it is 80% melted, then carefully remove the bowl from the pot. Stir with the spatula until completely melted.

Step 3

add the tofu, non-dairy milk, coffee, vanilla, and salt to a food processor or high-speed blender. Blend for 30-45 seconds, until a smooth liquid forms. You may need to scrape the sides of the device with a rubber spatula halfway through.

Step 4

add the melted chocolate to the blended mixture, then process again for 45 to 60 seconds, until a smooth chocolate liquid forms. The pudding will appear very runny at this point; transfer it to a bowl and store in the fridge for at least 30 minutes, to allow the chocolate to cool and the pudding to set completely.

Step 5

Once set, transfer the pudding to small jars or serving containers and top or serve as desired; leftovers will keep in the fridge for up to one week.