Silken Tofu Chocolate Pudding(Low Carb/Gluten Free/Sugar free/Vegan/Paleo)

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The month of February is a time where most of the chocolate recipes are posted. The month is a celebration of love and the season of aphrodisiac foods. Chocolate topping the list of aphrodisiacs in my list, I have chosen this quick and easy – low carb, sugar free, vegan and gluten free chocolate pudding. This recipe is adapted from the South Beach Diet Super Quick Cookbook, and one of the things that I have learnt by being on the South Beach Diet is that you don’t have to compromise because you are on this diet. You can have your pudding and eat it too…and have a special treat on Valentine’s day.

Most often Valentine’s day, is the occasion of the year that most people break their new year’s resolution of eating healthy. With this quick and easy treat you will not be breaking any rules. You can take this recipe and modify to suit your tastes. Good additions are a tbsp of peanut butter to make this a peanut butter chocolate pudding, top with salted peanuts, for a salty bite. You can top the pudding with berries, if you like. Also, can be topped with fat free whipped topping.

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Ingredients(makes 4 servings)
1 package (16ounces) soft silken tofu, drained
2 tbsp unsweetened cocoa powder
1/4 cup granular sugar substitute(I used Splenda)
1/4 tsp salt
2 tsp vanilla extract
2 tbsp sliced almonds

Method:
In a food processor or blender, combine the tofu, cocoa powder, sugar substitute, vanilla, and salt. Puree until smooth.
Spoon the pudding into four dessert dishes. Chill in the refrigerator, covering the pudding with plastic wrap, to avoid a skin from forming.

While the pudding chills, toast the almonds in a clean dry skillet until golden brown. Just before serving, top the pudding with the almonds.

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Nutrition Per serving: 124 calories, 6gram fat, 1 gram saturated fat, 7 gram protein, 10gram carbs, 1gram fiber, 152mg sodium

Verdict: Creamy, chocolatey and satisfying – you wouldn’t believe it, if you heard there was tofu in this. The tofu flavor was clearly masked by the chocolate as well as the vanilla. The toasted almonds, added a nice crunch to the smooth, silky pudding.

Sending this to MLLA 56 – “My Legume Love Affair” taken over by Lisa.

Cook like a Celebrity Chef, event by Food Corner and ‘Only Vegan’, event series by Pari, Let’s Cook/Bake for Valentine’s Day, Bon Vivant #12 – Quixotic Fixes, – ‘Favorite Recipes: Non Indian Food’, event series by ‘Zesty South Indian Kitchen’.

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11 Comments

  1. Andrea

    Gorgeous! Velvety-smooth and really filling! I added espresso powder too, which made me love it even more. Xxx

  2. Nicole

    This was good! I ended up using 1/3 cup cocoa powder, though…it wasn’t anywhere near chocolately enough with only two tablespoons. Will be keeping this recipe!

  3. sue

    Very tasty, like a thickened chocolate soymilk. But it’s not raw, to make tofu you usually boil the soybeans. Raw tofu is hard to find in grocery stores. If you’re really going to have this raw, you’d probably have to make the tofu yourself.

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