Ok, I’m going to be completely honest here: I was trying to make a Chocolate Peanut Butter Tofu Pie, and it didn’t get nearly as firm as I had anticipated. I let it sit overnight in the fridge, I put it in the freezer for half a day, I put it in a smaller container in hopes that it would gain a firmer consistency, but to no avail.
Hence, the Chocolate Peanut Butter Tofu Pudding was born. And guess what?! It’s just as delicious as the pie I was imagining, and you get to eat it with a spoon.
Sometimes the best creations are formed from a mistake in the kitchen! My “mistake” here was using silken tofu and perhaps a bit too much almond milk in the recipe, but it turned out so tasty I’m glad that it happened.
On a more personal note, I wanted to thank you all for the kind comments and emails on my Let Yourself Break post and the Plant-based vs. Veganism post. Hearing from all of you truly warms my heart and puts the biggest smile on my face, so please never hesitate to reach out! Even if it’s just to say hello, I always love it. Connecting with my readers is what this blog is all about.
Also, I feel like this pudding post is a bit celebratory for me because A) when are delicious desserts not celebratory? And B) it’s an exciting week for me over here. On Friday I am going home to California for the holidays. I have not been home since July, which marks the longest amount of time I have ever been away from California (it beats the amount of time I studied abroad in Florence by a few weeks). Luckily I have gotten to see my parents a couple of times, but I cannot wait to see the rest of my family and friends. It will be glorious!
On top of that excitement, The Blonde Vegan 5-Day Cleanse Program is being released one week from today!!! After months of recipe creating, recipe tasting, photo taking, story writing, layout creating, proofreading, and anticipation I could not be more thrilled to share it with all of you as we embark on our healthiest year yet.
Thirdly… 115 pages of my novel are written and I am oh so thrilled about the amount of writing I was able to do this semester. I feel very lucky to be in such a fantastic M.F.A. program with such talented peers and teachers. I very much believe I am exactly where I need to be right now. (What a good feeling!!!)
This is when I thought the pudding was going to be a pie (ha ha):
Also coming up on TBV in the next few weeks… vegan Christmas recipes, holiday cocktails (oh yeah!), kid-friendly vegan snacks and more. I am bursting with excitement over here.
And – I almost forgot!! Here is the pudding recipe, which was loosely adapted from one of my very favorite Chocolate Covered Katie recipes. Have I ever mentioned how many hours on end I can get lost on her blog? It’s phenomenal.
15 oz Silken Tofu (I used the brand SprouTofu from Whole Foods)
1/3 cup cacao powder
2 tsps dairy-free chocolate chips
3 tablespoons peanut butter (I used fresh ground chocolate peanut butter…YUM)
1 tsp almond milk
2 tablespoons agave or honey
1. Blend all ingredients together in a high-speed blender or a food processor. If you are going for a firmer consistency, I would recommend using firm tofu instead of silken tofu and omitting the almond milk. But for this pudding this was absolutely perfect. Also, feel free to use more chocolate chips (that will also firm it up a bit) but I was trying to go for the most sugar-free dessert possible!
And here I am modeling the pudding with my early morning bedhead like a dweeb 😉 enjoy!!!