Creamy Chocolate Dessert

Carol Throckmorton


  • ½ - ¾ cups of dark chocolate chips (vegan)

  • 1   12-ounce package of firm silken tofu at room temperature (do not use      standard tofu)

  • 1  teaspoon of vanilla or almond extract (½ teaspoon if using mint extract)

  • 1 - 2  teaspoons of agave nectar or maple syrup to taste


Microwave chocolate chips on full power for 2 minutes; stirring halfway through. The chocolate should be thoroughly melted and very smooth.

Place the room-temperature tofu, flavoring and sweetener into a food processor bowl and process until very smooth. For a whipped cream-type garnish, remove 4 tablespoons of this mixture and reserve. Add melted chocolate chips and process until the mixture is well-blended, scraping the sides of the bowl as necessary.

Pour into a serving bowl or four individual dishes and cover. Refrigerate the pudding and topping for at least two hours. Garnish with a dollop of the tofu topping (or use "So Delicious Coco Whip") and a fresh raspberry.

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