Mocha Tofu Pudding

Pudding

• ½ cup semi-sweet chocolate chips
• 1 tsp of coconut oil
• 1 pack silken tofu
• 3 tbsp pure maple syrup or honey
• 2 tbsp unsweetened cocoa powder
• 1 tbsp instant espresso powder or instant coffee
• Flakey salt

For topping

• Whipped cream, dairy or plant-based
• Fresh berries
• Shaved chocolate, optional

1. Combine the chocolate chips with the coconut oil in a microwave safe dish, and melt in 30 second increments until smooth
2. Add the tofu to a blender or food processor with the melted chocolate, maple syrup, cocoa powder, coffee powder and pinch of flakey salt. Blend together until smooth
3. Transfer the pudding to a dish and refrigerate for 30 minutes to an hour
4. When serving, top with whipped cream, berries and shaved chocolate
5. Keep refrigerated for up to 1 week

Recipe created in partnership with Gal Shua-Haim at @Somethingnutritious