This recipe brings me back to the days of my childhood. It seemed like almost every week we would have a bowl of pudding in our fridge – chocolate if my big sis, Kristin, got to choose the flavor, vanilla if it was my turn to choose.
One of us daughters would get to pour the little packet of pudding powder into a big bowl of milk while dad whisked like crazy to prevent lumps. Then there was the impatient waiting time while it firmed up in the fridge.
A watched pudding never sets. Or something like that.
It really felt like forever (though I’m pretty sure it was only like five minutes). Once the pudding was ready for eating, then came my favorite part; plopping a giant spoonful of whipped cream on top and mixing my spoon around to create a pretty, DELICIOUS bowl of creamy nirvana. Pudding is a good memory.
Sometimes it’s fun to be a little nostalgic with dessert.
So today we’re doing pudding. This one isn’t quite the same as the powder + skim milk kind when I was a kid, but oh mercy is it fabulous. Dare I say even better than my childhood pudding? Whoa.
Confession… I can’t even count the number of times I’ve sliced my fingers on the blender blades trying to scoop out every last bit of this chocolate-y goodness. But every cut was so worth it. YUM.
- 2 (12.3 oz.) blocks Mori-Nu Silken Lite Firm Tofu, drained
- 7 Tbsp agave nectar (or maple syrup or honey)
- 6 Tbsp cocoa powder
- 1 Tbsp vanilla extract
- pinch of salt
- Using a blender, combine all ingredients and blend until smooth, about 2 minutes.
- Chill in refrigerator until ready to serve. Pudding will firm up slightly as it chills.