gluten and dairy free Chocolate Pudding

3

February 27, 2013 by Tamika

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Wait, this is a smoothie!

One of my food heros, Mark Bittman, posted a recipe in the NY Times for Mexican Chocolate Pudding using tofu back in 2009, when the idea of leaving dairy behind in desserts was gaining momentum for those of us not vegan, or of Asian ancestry. For the rest of us Americans, well, TOFU pudding? (I must interject here that I ate homemade soysage, and other interesting back-to-the-land foods growing up).  Fast forward to 2013. Life has changed, tofu is mainstream to the point of over consumption, a very American trait, and we now eat so much Kale one might think we’re rabbits. I strive for balance. I believe in everything in moderation (including moderation! as Oscar Wilde put it). To me that means consuming reasonable amounts of high quality, organic, mindful foods, local if possible. Sometimes I make dairy-full puddings and sometimes not.

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Chocolate dairy free Pudding (tweaked somewhat from Mark Bittman’s original recipe)

1  11oz container of Silken Tofu

1/3 cup water OR strong COFFEE for a mocha pudding

1/3 cup organic sugar or coconut palm nectar (if you choose a liquid sweetener, reduce other liquids)

7 oz good quality dark chocolate, chopped or broken up

1 teaspoon vanilla

1 tablespoon flax meal  (plus more if making a smoothie)

pinch of salt

Spices as you wish, a pinch of cinnamon, cardamom, chili, ginger, ect.

Melt sugar in water or coffee over low heat, add chocolate stirring until dissolved. Remove from heat. Don’t let this cool for long, or the chocolate may be grainy when blended with the tofu.

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Place a spoon full of water or coffee in bottom of blender, add tofu, blend to combine, scrape the chocolate mixture into the blender, add flax meal, salt, vanilla, spices if you wish. Blend on high, scraping down sides of blender once.

Pour mixture into small ramekins or a large bowl. Refrigerate at least an hour until cool and set.

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Sprinkle with some chocolate shavings for pretty serving.

To make a SMOOTHIE:

Scoop about 3/4 cup cold pudding into a blender with 1 banana, adding any spices you’d like. Blend until combined. If you want a frozen smoothie, slice banana and freeze for an hour first, or use other frozen fruits such as blueberries or pineapple. Garnish with a teaspoon of flax meal.

 

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3 thoughts on “gluten and dairy free Chocolate Pudding

  1. Two bananas for one smoothie? Plus pudding, that’s a whole lot of sugar…

  2. Tamika says:

    Oh dear, I used tiny red bananas.. maybe I’ll edit that! As I made it, The pudding doesn’t have that much sugar (I used coconut palm nectar, low glycemic index). Moderation.. this is a once in a month thing for me!

  3. Not being critical – just curious! I find that my smoothies are super-sweet with just one banana, but maybe that’s because my protein powder also has stevia in it…

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