These vegan chocolate puddings make for an extremely moreish dessert. Don't say I didn't warn you!
I used my Vegan Chocolate Cupcake recipe for the base of these puddings. Instead of dividing the mixture into cupcake cases I placed it all into a round silicone cake mould and baked at the same temperature for the same time as the recipe states. The cake is done when it's springy to touch. Don't overbake (the cake will lose its moist texture)! I allowed it to cool before blending into a fine crumbed mixture.
Mix in the Almond milk little by little to the tofu mixture and custard. The tofu mixture should be smooth, fairly thick and glossy (and yes, it may take a while to blend depending on what brand of tofu you use!) whilst the custard needs to be quite thick in order to set in the fridge. The amount you need really depends on which brand of custard powder you use so I have provided approximate measurements.
I highly recommend a blender to mix the tofu as it will take FOREVER with a hand mixer or by hand. The result will also be much smoother.
If you want a sweeter tofu dessert mixture feel free to add a little sugar. Definitely a good idea to taste test before adding to your dessert to ensure it's sweet enough for you.
Scrumptious. No really.
What's your favourite type of pudding?
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