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My little one absolutely LOVES this pudding. For her, I leave the almonds off, but for me I drizzle with some cashew cream (pictured - recipe coming soon!) and sprinkle with chopped walnuts or sliced almonds. This has been our favorite go-to dessert for years because it's so easy to throw together in minutes. An older child could have a lot of fun helping to measure out the ingredients for you.
Warning: It's messy!
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Here's how to do it...
Throw all of the following into a blender or food processor and mix on high until smooth and creamy. Easy!
2 boxes of firm silken tofu
1/2 C sugar, agave nectar, or maple syrup
1/4 C powdered cocoa
1 tsp vanilla extract
This recipe is very versatile and easily accommodates additions such as peanut butter or coconut. Feel free to experiment!
This makes about four large servings. It stores well, covered in the fridge, for several days. But if you don't want quite this much, feel free to cut the recipe in half. It turns out just fine either way!
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