Bittersweet Chocolate Pudding

Another variation on the silken tofu pudding – this time a bittersweet chocolate version. I added a bit of instant organic coffee powder to add depth to the chocolate, it can be left out.

Bittersweet Chocolate Pudding


  • 16 ounce block silken tofu, drained
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup agave nectar
  • 1 Tbsp pure vanilla extract
  • 1 heaping tsp instant coffee granules


Add everything to a food processor, process until smooth.

Divide between four dessert dishes and chill for a couple of hours before serving.

Serves 4.



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