Chocolate Banana Tofu Pudding
Chocolate Banana Tofu Pudding
Ingredients
For the Pudding
- 1 ripe banana
- 2 tablespoons raw cacao powder
- 80 ml unsweetened soy milk
- 150 grams silken tofu
- 2-3 tablespoons maple syrup, reduced sugar preferred, depending on sweetness of banana
To Serve
- as needed raw cacao powder, or shaved dark chocolate
- as needed fresh strawberries, or other berries
- as needed water, for molds
Instructions
- 1
Add the ripe banana, raw cacao powder, unsweetened soy milk, silken tofu, and maple syrup to a blender.
⏱️ 2 min
- 2
Blend the mixture until it is completely smooth and creamy.
⏱️ 3 min
- 3
Pour the blended pudding mixture into a small saucepan.
⏱️ 1 min
- 4
Cook the mixture over a low heat for approximately 5 minutes, stirring frequently to prevent sticking.
⏱️ 5 min
- 5
Continue cooking until the mixture begins to gently bubble and has thickened slightly.
- 6
Before pouring the pudding, add a small splash of water to the base of each serving jar or mold. This helps prevent the pudding from sticking and makes it easier to turn out.
⏱️ 1 min
- 7
Carefully pour the warm pudding mixture into the prepared serving jars or molds.
⏱️ 1 min
- 8
Allow the pudding to cool to room temperature on the counter.
⏱️ 30 min
- 9
Once cooled, transfer the pudding to the refrigerator and chill for at least 3 hours, or until fully set.
⏱️ 180 min
- 10
To serve, gently run a knife around the edge of each mold to loosen the pudding.
⏱️ 1 min
- 11
Invert the mold onto a serving plate to release the pudding.
⏱️ 1 min
- 12
Dust with raw cacao powder or top with shaved dark chocolate.
⏱️ 1 min
- 13
Serve immediately with fresh strawberries or other berries.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Banana Tofu Pudding
For the Pudding
- 1 ripe banana
- 2 tablespoons raw cacao powder
- 80 ml unsweetened soy milk
- 150 grams silken tofu
- 2-3 tablespoons maple syrup, reduced sugar preferred, depending on sweetness of banana
To Serve
- as needed raw cacao powder, or shaved dark chocolate
- as needed fresh strawberries, or other berries
- as needed water, for molds
Instructions
- 1
Add the ripe banana, raw cacao powder, unsweetened soy milk, silken tofu, and maple syrup to a blender.
⏱️ 2 min - 2
Blend the mixture until it is completely smooth and creamy.
⏱️ 3 min - 3
Pour the blended pudding mixture into a small saucepan.
⏱️ 1 min - 4
Cook the mixture over a low heat for approximately 5 minutes, stirring frequently to prevent sticking.
⏱️ 5 min - 5
Continue cooking until the mixture begins to gently bubble and has thickened slightly.
- 6
Before pouring the pudding, add a small splash of water to the base of each serving jar or mold. This helps prevent the pudding from sticking and makes it easier to turn out.
⏱️ 1 min - 7
Carefully pour the warm pudding mixture into the prepared serving jars or molds.
⏱️ 1 min - 8
Allow the pudding to cool to room temperature on the counter.
⏱️ 30 min - 9
Once cooled, transfer the pudding to the refrigerator and chill for at least 3 hours, or until fully set.
⏱️ 180 min - 10
To serve, gently run a knife around the edge of each mold to loosen the pudding.
⏱️ 1 min - 11
Invert the mold onto a serving plate to release the pudding.
⏱️ 1 min - 12
Dust with raw cacao powder or top with shaved dark chocolate.
⏱️ 1 min - 13
Serve immediately with fresh strawberries or other berries.
⏱️ 1 min