Ginger Free Dark Chocolate Lemon-Vanilla Silken Tofu Pudding
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Learn more →Ingredients
4 servings
- 1 block (12 oz) silken tofu, drained
- 4 oz dark chocolate (70% cacao or higher), roughly chopped
- 3 tbsp maple syrup
- 2 tbsp unsweetened cocoa powder
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp pure vanilla extract
- ¼ tsp ground cinnamon
- 1 pinch fine sea salt
For serving
- fresh berries, for serving (optional)
Instructions
- 1
Bring 1 inch of water to a simmer in a small saucepan over medium-low heat. Place the chopped dark chocolate in a heatproof bowl set over the saucepan, making sure the bowl does not touch the water. Stir with a rubber spatula until the chocolate is fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 2 minutes.
- 2
Add the drained silken tofu, melted chocolate, maple syrup, cocoa powder, lemon juice, lemon zest, vanilla extract, cinnamon, and salt to a blender or food processor. Blend on high until completely smooth and no white streaks of tofu remain, about 60–90 seconds, scraping down the sides once halfway through.
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