Bittersweet Chocolate-Banana Pudding
Adapted from: Vegetable HeavenPreparation time: 10 minutes, plus at least 2 hours to chill
Yield: 4 - 6 servings
It's hard to believe this
rich-tasting, velvety-smooth dessert contains no dairy products.
Silken tofu makes it all possible.
- The chocolate flavor is very deep when you make this with 3/4 cup chocolate chips, and downright intense if you add the full cup. You can vary the amount according to your taste.
- This keeps very well for several days if tightly covered and
refrigerated.
3/4 to 1 cup semisweet chocolate chips
1 10 to 12-ounce box silken tofu (soft or firm)
2 large, ripe bananas
1 teaspoon vanilla extract
2 to 3 tablespoons light brown sugar (to taste)
1/4 teaspoon salt
1 teaspoon raspberry vinegar
1 10 to 12-ounce box silken tofu (soft or firm)
2 large, ripe bananas
1 teaspoon vanilla extract
2 to 3 tablespoons light brown sugar (to taste)
1/4 teaspoon salt
1 teaspoon raspberry vinegar
- Melt the chocolate chips in a double boiler (or in a microwave at a low power).
- Meanwhile, place the tofu and a handful of banana chunks in a blender and begin to purŽe. Gradually add the remaining banana, processing between additions to make sure it all whips up smoothly. Add the vanilla, sugar, salt, and vinegar as you go.
- Pour in the melted chocolate, scraping in every last bit. PurŽe one more time until very smooth and uniform, and taste to adjust sugar. Transfer to a container or to individual serving dishes, cover tightly with plastic wrap, and chill for at least 2 hours before serving.
