I have a robust sweet tooth. For years I’ve been purchasing my sweets. My go-tos were frozen yogurt bars and bittersweet chocolate, with the occasional pint of lactose free ice cream thrown in. But recently, I listened to a Science Vs. podcast episode on processed foods. The episode featured a scientist describing ultra-processed foods as Clorox for your gut, taking all the good bacteria with them as they went through. That image really stuck with me. I have a lot of issues with my gut. So I decided to start making my own desserts.
This recipe for “vegan chocolate pudding” was my first attempt. The recipe calls for Mexican spices, but since I had fruit in the chococate I was using, I left those spices out. I used 1/2 cup of sugar instead of the 3/4 cup called for and found that to be enough. But I like super dark bittersweet chocolate. The recipe is ridiculously simple, essentially just chocolate, sugar, and silken tofu. But oh my goodness the result. It wasn’t really a pudding, but rather an ultra thick, rich, chocolate mousse. The kind that you only need a bit of to feel satisfied. I think in order to make it more like a pudding, you’d need to add an extra 4 oz of silken tofu.
I honestly cannot believe how good this was. I particularly enjoyed dipping strawberries in it. And amazingly, it was so rich that I found I had fewer sweets cravings throughout the day when I ate a bit of this at night. So far my homemade desserts experiment is looking like a success.
Next time I’m going to use baking chocolate so that I can better control the sweetness level. I’ll keep you posted on how it goes.
Nimble Veggies 