In addition to my videos with LearnToCook.com (catch up by watching Gingerbread Cookies, Potatoes Au Gratin and Mulled Wine), I also filmed a few videos for their culinary school, Escoffier Online. I haven’t promoted one of these yet, mostly because I blush uncontrollably when I see myself on the screen in a chef’s coat… but I thought I’d get over myself and share this one. Especially if any of you guys are vegans out there!!
I understand if you’re skeptical of this video. I love it in this recipe, but do we really want to eat tofu for dessert? Well, while I wouldn’t say that this beats regular pudding, this is an awesome alternative if you’re vegan or just looking for a healthier option. It’s even naturally sweetened!
This recipe makes a lot – feel free to cut it in half!
3 packs silken extra firm tofu
10.5 tbsp maple crystals, sifted
10.5 tbsp cocoa powder
8 tbsp maple syrup
1 1/2 tsp vanilla extract
1/4 tsp sea salt
2 tbsp instant coffee, dry
In a food processor, blend tofu, maple crystals and maple syrup until smooth and creamy.
Transfer mix into a deep mixing bowl.
Combine the cocoa powder and instant coffee powder.
Combine mix with emersion blender until all of the lumps are gone and it’s smooth and creamy.
Refrigerate for at least two hours before serving.