Rated 5 out of 5 based on 2 votes
- 250 ml coconut milk
- 50 ml soy milk ( or oats milk)
- 1/2 x a fresh vanilla pot (the inside of the pot)
- 3 lines x 70% cocoa chocolate
- 3 Tbls baking cocoa powder
- 5 Tbls agave sirup
- 1/2 x silken tofu process to a creamy paste
- 1/2 tspn agar agar powder
I used: 250ml Coconut Milk, 50ml Soy Milk, half a vanilla pot, Dark Chocolate 75% Cocoa – approx 2-3 lines (I once had leftover from making cookies, I put the leftover chocolate in a icecube container and froze it), 3-4 tbsp Cocoa Powder – also highest amount of cocoa, Agave Sirup – approx 5 tbsp. and half a Silken Tofu (grated to a paste), 1 tsp Agar Agar – mixed with a bit of water.
Start to melt the chocolate in the Coconut and Soy Milk ….
… when melted, add the Vanilla and Cocoa ….
… whisk well together under middle heat and add the tofu cream and Agave Sirup. Whisk well together and add the Agar Agar.
Whis all well together and bring it to the boil for a short time — whisk constantly, otherwise it will burn! Turn off the heat and fill into some dessert glasses or bowls and let it cool down – then put into the fridge and let it cool for 2-3 hours.
That’s it — when the pudding cream is cold and firm, add whatever fruits you like. With Mango this really is delicous – also with a bit of rice cream.
This Chocolate Cream Pudding will be my Christmas Eve dessert — I will work a bit on it and give it some Christmas flavours
So — ENJOY
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I am so sorry for the pics! I have no clue why I can’t change them and the same pics show up again and again! There is no way of delete them or change them — SORRY!
Hello Snejezana, you will not taste the Tofu I use tofu only for the consistency, not taste. But you can leave it out of course, if you don’t like it! I would not use Avocado — I have another recipe for a choclate pudding, made with Avocado — I will upload the recipe for that later
You also can use Coconut Cream if you like. That will give a more coconut taste.
A vegan diet is the best you can give your body
I don’t think you will taste the tofu — but it needs to be a silken one! I love the Agave Syrup, I use it for a lot of things, also in my morning Coffee. But be carefull with that pudding then, because the chocolate contains sugar! Just check the ingredient list that you can check how much it contains. I use the chocolate to get the pudding firm. That works very good and gives a nice texture.