Dark Chocolate-Brandy Pudding (vegan!)

Dark Chocolate-Brandy Pudding (vegan)

Deep Chocolate Brandy Pudding - bowl4 - FULL

1 1lb. package of non-GMO silken tofu, room temp. (I usually use Nasoya, but Mori-Nu is also good; just be aware it weighs less, so you’ll need to adjust quantities)
1 Tbs. pure vanilla extract
1 Tbs. brandy (Christian Bros. VSOP or any brand of comparable quality) – optional
2 Tbs. R.W. Knudsen black cherry concentrate
3 Tbs. St. Dalfour Red Raspberry fruit-sweetened preserves (or comparable quality)
3 Tbs. melted coconut oil
3 Tbs. agave nectar or maple syrup
½ C. cocoa powder
Tiny pinch of salt

Make sure your tofu is at room temperature. If not, the melted coconut oil will seize up when it hits the cold tofu and it will not be a good experience. If you’re in a hurry and find yourself with a cold cube of tofu, just put it in a double boiler over simmering water for a few minutes before beginning the recipe.

Add all ingredients to a food processor. This is a taste-as-you-go recipe, so if you want to start with lesser quantities and see what tastes good to you, go ahead. All ingredients are negotiable; it’s all up to your taste buds to decide what you like.

Whizz until completely blended. This can also be done in a blender, but I find the food processor is more efficient for this job. Transfer to a serving bowl or individual pudding cups. Cover before refrigerating.

Refrigerate for at least an hour or two to allow it to set up. If it has been in the refrigerator for a day or more, I like to remove it an hour or so before eating so it’s not ice cold. More flavor that way. It’s best if eaten within three days, but that is easy to do!

Some notes:

The coconut oil helps the pudding to “set” once it is refrigerated. If you like an even firmer pudding, you can whiz in some arrowroot powder or a half teaspoon or so of psyllium husk powder dissolved in a tiny drop of water.

A dark berry preserve is especially good here. Black raspberry is great, but try to get seedless or put it through a sieve, because seeds in a soft, voluptuous pudding are annoying.

A tablespoon or two of Kaluha along with (or without) the brandy is delicious.

I tend to like pudding without toppings, but if you like toppings, have fun experimenting!

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