*4 Ingredient Chocolate Pudding

This is a nice, velvety pudding that can be eaten as is or as a dip for strawberries too! The possibilities are endless. I had stop myself from eating it right from the blender. My taste tester, Zayn, gave it 2 thumbs up and asked, "could we decorate it with coconut and mulberries?". It's funny the things you don't even realize that your kids learn from you and your kitchen habits!
Yield: 2 servings
You will need:
-12 ounces of soft, silken tofu (not the firm one)
-1/2 cup of raw cocoa/carob powder (or more, if you like it chocolatey)
-1/2 cup maple syrup (any sweetener of choice)
-1/3 cup coconut milk (milk of choice)

Directions:
Blend all the ingredients together until well combined and allow to chill in the fridge for at least 20 minutes before serving

*decorate with any of your favorite toppings
*keeps well for 1 week
*if you do not want to use tofu in this recipe, feel free to substitute for 2 ripe and soft avocados

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