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Mexican Chocolate Pudding

This dessert is so amazing and if you serve it to guests they will never guess that it is made from Tofu. Tofu helps lower the GI of this dish and is rich in protein and vitamins and minerals. Tofu is a great source of calcium and has been shown to help increase bone density of the spine. Tofu can also help lower cholesterol and is great for pre/menopausal women suffering from hot flashes due to its phytoestrogen content. I got this recipe from Mark Bittman who has created some really amazing recipes after going vegan. 


3/4 cup sugar

450 grams silken tofu

225 grams 70% Lindt dark chocolate melted (I use a double boiler)

1 tsp vanilla paste

1 1/2 tsp ground cinnamon

1/2 tsp chili powder

extra square of chocolate for shavings

edible flowers for topping (optional)


In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

Put all ingredients except for chocolate shavings and flowers in a blender and purée until completely smooth, stopping the machine and scraping down the sides a couple of times. Divide contents among 4 to 6 glass jars and chill for at least 30 minutes. Garnish with chocolate shavings and flower petals before serving.

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