Chocolate Tofu Pudding

Uses: Makes a lovely desert on its own, as a layer in another dessert or as a fresh cake filling

400g - Silken Tofu (or Yutaka Silken Tofu carton 349g)

100g - Free From Chocolate (I use a mix of Nomo Milk Chocolate and Dr Oetker Dark Chocolate (Dairy Free) on a half and half ratio, it give a sweeter taste and set better.

1 tbsp - Maple syrup or Honey to sweeten (optional)

Step 1: 

Pop the Silken Tofu in a blender and pulse until smooth.

Step 2:

Melt you chocolate in the microwave using 30 second intervals, stirring between each. Once all the lumps have melted, immediately pour into tofu mix and blend to incorporate.

Step 3:

Add either the Maple Syrup or Honey to sweeten, pulse to incorporate, taste and add more to taste. 

Step 4:

Once mixture is to your taste, pour into receptacles, add garnish and serve. You can pop it in the fridge for an hour before serving, if you would like a firmer pudding.

Keep in covered in fridge and eat within 48 hours.