I’ve tried to make vegan pudding with silken tofu before and found the results pleasing, but the texture was a little too runny. I’ve had some different ideas to try, but never got around to them because I don’t really dig sweets.
But, in a rare moment of craving a sweet treat (salty, crunchy things are more my thing – Viva la Potato Chip!) I decided I wanted to try another batch of chocolate pudding. I had some silken tofu on hand and recently purchased my first chia seeds, because I had heard chia seeds are chock full of omega-3s, antioxidants and fiber. I had learned that they form gel-like coating around the seed when they come in contact with liquid, so it sounded like a perfect, healthy solution to my runny pudding problem!
I made a batch and had my sugar-loving boyfriend give it a try. He gave it a thumbs up! The little gel pods reminded me a bit of tapioca pudding and it has a bit of a gritty texture from the tiny chia seeds. Maybe running the seeds through a coffee grinder before adding to the pudding mixture would help? I think I’ll try that next time (and there will be a next time, eventually).
Vegan chocolate chia pudding
Makes about 4, 1/2 c. servings
12 oz. package low-fat silken tofu
1/4 c. sugar
2 T. cocoa
1 T. vanilla extract
1/4 t. salt
1/4 c. chia seeds
In a medium mixing bowl, blend tofu until smooth. Add remaining ingredients, except chia seeds, and blend well. Using a spatula, gently fold in chia seeds. Cover bowl and chill in the refrigerator for at least 2 hours to allow the pudding to thicken.
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