yum... make variations of this all the time- usually as a pie filling or frozen as a "ice cream" (*because pudding bores me and reminds me of school &/or hospital-lol*)... this time used xylitol and pinch of sea-salt, cayenne & cinnamon...made 1/2 batch...using it to top my raw banana "ice-cream" with a cashew whipped topping='s wickedly delicious ;) !! made for IRTG :) Thanks Doctor...
I loved this, super easy and delicious!
A couple notes though.
1. I recommend Hershey's unsweetened cocoa powder so you don't get the "chalky" texture.
2. Also refrigerating it at least 5 hours after making it will get you a "mousy" texture.
3. I put all the ingredients in a blender on med-high and that mixed it very well.
4. Feel free to use Stivia I used Sweet Leaf favored drops and it was very yummy!
I've made this with melted dark (vegan) chocolate rather than cocoa and some agave syrup instead of sugar which is really really good....
This looks just like the picture - -has a lovely & creamy texture. I made the recipe exactly as is and believe it needs a few changes.. the ratio of cocoa powder to sugar is too high.. cocoa powder is very bitter and needs more sugar to balance it out. I did not think this was sweet enough and definitely needs more sugar -- possibly double -- to make it edible for me. Also, the almond extract was a little strong and "artificial" tasting (I might omit it next time). I think this would be great topped with bananas or strawberries, and make sure to add a pinch of salt to bring out the chocolate flavor! Overall it's a great basic recipe and I will continue to use.. it's a great way to get some extra protein.
This is a simple and delicious recipe for pudding. I used Splenda with great success. It will help get me get some protein in without having to eat meat and and worry about fats. Anyone having problems finding the correct tofu...mori-nu is NOT in the refrigerated section with all the other tofu. It is kept room temperature and comes in a small box. Most stores put it in the organic/health food section of the store. It doesn't seem to age well (I am on day 3), so try to eat it quickly or serve to family. I am just one. Next time I'll make a half batch.
I tried this with splenda and, although I use a lot of splenda and usually like the taste, had problems with this. I didn't think it was nearly sweet enough with the splenda and I used double. Next time I'd do it with sugar. Texture was great, though.
was looking for something easy for dessert tongiht and came upon this recipe. This is wonderful pudding, low in calories and a real palate pleaser. I cut down to 1 tsp. almond extract and it worked well. We will be making this again real soon!
I would definitely put in less almond extract last time. But otherwise this is wonderful. It gives you a fuller dark chocolate taste that's really enjoyable.
This is a great way to use up leftover silken tofu. I found that it needed a little extra sugar and a little soy milk, but the recipe was an excellent guide.
Tastes just like chocolate pudding! I used splenda and added a little Torani Sugar-free vanilla syrup instead of vanilla. A great dessert for those on a low calorie diet.