Recipe: Mock-Choc Pudding

While pudding is usually considered a dessert rather than a snack, this one combines the protein punch of tofu with healthy carbs in honey and cocoa—with no added fat. It tastes great and mimics the texture of dairy-based pudding so well, you (and your kids!) might not be able to tell the difference. The key to this recipe is adequate refrigeration so the tofu can absorb all the chocolatey flavour. The pudding is also ideal for lactose or dairy-free diets.  

1 package (about 500 g.) silken tofu, packed in water in the refrigerated section

2/3 cup honey, creamed (solid) or liquid

1/2 cup cocoa powder, preferably organic

2 tsp. pure vanilla 

Pour off any excess water from the tofu. Place tofu in food processor and process briefly to break up.  

In a small pot over medium-low heat, warm the honey until it is liquid and very hot, but not boiling. Add cocoa and stir vigorously with fork or wire whisk until smooth. (This step is essential even if using liquid honey, to heat the cocoa and eliminate any starchy taste or texture).  

Pour honey mixture into processor and process with the tofu until perfectly smooth, 2-3 minutes.

Pour the mixture into one large or several small serving bowls. Refrigerate at least 6 hours or overnight, to allow tofu to absorb the flavour completely and for the mixture to solidify somewhat.  Makes 6-8 servings.

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