3 to 4tablespoonshoneyor pure maple syrup to keep this vegan
3tablespoonsunsweetened cocoa powdersee Notes
2tablespoonsyour favorite liqueur or 1 teaspoon vanilla extractsee Notes
grated chocolate for garnish
In a blender, combine the tofu, honey, cocoa and liqueur or vanilla. Run the blender on high speed just until the ingredients are incorporated.
In a small bowl, pour the contents of the blender and add the chia seeds. Stir to combine.
Pour the pudding into serving dishes, cover with plastic wrap and refrigerate for at least one hour. Before serving, garnish with some grated chocolate!
Using a good quality cocoa makes a big difference. But, keep in mind, there are two different types of cocoa powder: Dutch processed and natural. Dutch processed cocoa has been treated with alkali to neutralize the natural bitterness. Lindt and Droste make good quality Dutch processed cocoa. Natural cocoa has a deep chocolate flavor, but it is also quite bitter. Ghirardelli natural cocoa is readily available and a good quality cocoa in US grocery stores. Use the cocoa you like best. If you don't mind some added sugar and really don't like the bitterness of cocoa, look for Ghirardelli's Ground Chocolate and Cocoa or a "drinking chocolate." This is made with chocolate mixed with cocoa as opposed to pure cocoa.Some liqueur ideas: coffee, almond or orange flavored liqueur.When you open up the package of tofu, there will usually be a bit of liquid in it. Drain that off before adding the tofu to the blender.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com