Recipe: Cold Chocolate Pudding That’s Perfect for a ‘Hot’ Day

I go through a container of this stuff each week for chocolate smoothies. Unsweetened is key, because then all that is in it is straight cocoa.

I have Dr. Neal Barnard to thank for a lot of things. He is an amazing physician and a big supporter of those who choose to go plant-based. He’s written many books, including “Foods that Fight Pain,” which pointed to me the benefits of borage oil — a miracle element for myself when I need it. Anyway, another book of his, “Breaking the Food Seduction” includes a nice chilled chocolate pudding recipe that I made this morning for dessert tonight.

We are in the middle of a “heat wave,” and I put that in quotes because if you live outside the Northwest, our definition of “heat wave” is your definition of “nice day.” But when you do not have air conditioning, any temperature that is north of 83 starts to make your house a hotbox. Most of the homes here do not have AC, and we invested in the world’s tiniest window unit yesterday to survive the “heat.” Yes, we did.

Small but mighty.

Anyway, I’ve already fixed tuna-less salad, Jim will work his magic on microwave potato chips, and we will have chocolate pudding for dessert. Here is how I did the recipe (credit for recipe: Jo Stepaniak and Neal Barnard, as presented in the recipe section of the book “Forks Over Knives.” I added my brand preferences below — and no, I don’t get kickbacks from these brands):

Cold Chocolate Pudding

1 package Mori-Nu Firm Silken tofu (blue box)

1/3 cup Hershey’s unsweetened cocoa (I found this to be enough, but more certainly can be added if you want a super-dark chocolate)

1/4 cup pure maple syrup

2 teaspoons vanilla extract

Pinch of salt (or not)

Blend ingredients together in blender or food processor and chill in fridge. I’m not kidding, that is all there is to it! The original recipe calls for doing this in a food processor, but my Oster blender made quick work of it just fine on its highest setting.

This recipe took me less than 5 minutes to make. Prepare to be amazed at how good this is. If you liked Jell-O chocolate pudding as a child, this definitely will take you back in time, with no refined sugar in this mix! If you divide into 4 servings, you should be keeping the calories well under 100 (more like 60-80 cal. for each serving.) You could take the same recipe, take out the Hershey’s and add banana if you prefer banana pudding, or pineapple … or frozen cherries … be creative! 

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