5 Ingredient Vegan Chocolate Pudding
16 ounces extra-firm tofu (I recommend organic silken brand)
1 cup powdered sugar
2 teaspoons pure vanilla extract
tiny pinch of sea salt
2-1/4 cups vegan chocolate chips (divided)
Press, drain and dry tofu before using.
Place the prepped tofu in a blender or food processor and blend until smooth and creamy, scraping down the sides as necessary. Add in the powdered sugar and vanilla extract and blend until mixture is well combined.
Melt 2 cups of the vegan chocolate chips in a heat-safe bowl over a pot of boiling water, while stirring continuously to prevent the chocolate from seizing (hardening). Pour the melted chocolate in the blender / food processor with the other mixed ingredients and once again blend until well blended. Pour the pudding mixture into 4-6 individual serving glasses (or one larger serving bowl), cover with plastic wrap or foil and chill in the fridge for a minimum of 3 hours. When ready to serve, sprinkle each serving with a bit of the remaining 1/4 cup of vegan chocolate chips and serve. * You may also serve with an optional dollop of fresh whipped cream, fresh berries or finely chopped nuts. Makes 4-6 servings.