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Mexican Chocolate Tofu Pudding

Mexican Chocolate Tofu Pudding

Calories 295 (63% from fat)
Fat 20 gram
Saturated Fat 12 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 6 mg.
Carb. 32 gram
Fiber 11 gram
Sugar 16 gram
Sugar Alcohol 0 gram
Protein 8 gram


1/2 cup sugar

1/2 cup Splenda

3/4 cup water

1 1/4 pounds silken tofu

9.7 oz. unsweetened dark chocolate, melted
(We used Scharffen Berger Unsweetened Fine Artisan Dark Chocolate.)

1 1/4 tsp. vanilla extract

1 3/4 tsp. cinnamon, ground

1/2 tsp. chili powder (or more to taste)

2 pints raspberries or blackberries (About 2 3/4 cups.)

This is a rich tasting, dairy free pudding. The key is using the best quality chocolate you can get, because that's the flavor that will dominate. Because this is so rich, three of our tasters thought you could have just half a serving and be satisfied.

This recipe is higher in sugar and fat than we normally post, but it's a dessert not a meal. .

Mexican Chocolate Tofu Pudding

1. In a small pot mix together the sugar, Splenda and water. Bring to a boil and cook until the sugar is dissolved, stirring occasionally. Remove from heat and let cool for 3 minutes.

2. Pour the sugar water and all remaining ingredients EXCEPT raspberries or blackberries into a blender. Puree until completely smooth, scraping down the sides of the blender to make sure everything is mixed in.

3. Divide between 8 ramekins and top with raspberries or blackberries. Chill for at least 30 minutes before serving.

Yield: 8 Servings

 Mexican Chocolate Tofu Pudding

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