Chocolate Raspberry Pudding

The secret ingredient in this deliciously easy and practically instant chocolate pudding? Silken tofu. 

Tofu is a great source of protein, antioxidants and omega-3s. 

Once blended together with cocoa powder, maple syrup, vanilla and stevia, this custard-textured form of tofu is transformed into an intensely chocolatey dessert that’s full of valuable phytonutrients, flavonoids and natural plant protein. 

Use silken tofu when making creamy sauces, dressings and smoothies for rich flavor without a large amount of added fat. 

In this recipe, make sure you use unsweetened cocoa powder, not prepared cocoa mix. 

For an extra special treat, top with fresh raspberries or other naturally sweet berries. 

Once made, the pudding can be kept in the refrigerator for up to three days. 

Chocolate Raspberry Pudding

Recipe courtesy of the Straub Ornish Lifestyle Medicine Program

Serves 12

Ingredients:

3 12.3-ounce packages silken tofu, firm

1/2 cup maple syrup

1/4 cup water

2 tablespoons white stevia powder

3/4 teaspoon salt, finely ground

2 cups unsweetened cocoa powder

3 tablespoons vanilla extract

Fresh raspberries

Directions:

1. Push the silken tofu through a sieve and into a medium-size bowl. Make sure the tofu is smooth.

2. With a whisk, blend in the maple syrup, water, stevia and salt.

3. Gradually fold and stir in the cocoa powder. When the cocoa powder is well mixed into the tofu and maple syrup, transfer the mixture into a food processor or blender and process until completely smooth and creamy.

4. Gradually add the vanilla to taste. The sweetness of the pudding can also be adjusted at this point, according to your taste.

5. Serve pudding topped with 1/4 to 1/2 cup of fresh raspberries.

Serving size:

1/2 cup pudding served with 1/2 cup raspberries

Published on: August 1, 2023