Earl Grey Chocolate Pudding

• Vegan
• Gluten free

• Produce

  • 1/3 cup Cocoa or cacao powder
  • 1 cup Dates, pitted
  • 2 Earl grey tea bags

• Refrigerated

  • 1 cup Non-dairy milk
  • 12 1/3 oz Silken tofu, extra firm

• Liquids

  • 1 cup Water

Found on anunrefinedvegan.com

Description

Ingredients

• 1 cup non-dairy milk (I use soy)
• 2 Earl Grey tea bags
• 1 cup dates, pitted
• 1 cup boiling water
• 1/3 cup cocoa or cacao powder
• 12.3 ounces extra firm silken tofu

Directions

• In a small bowl or glass measuring cup, heat the non-dairy milk in microwave until it is very hot to the touch. Add the contents of the two tea bags and stir a few times to saturate, then cover tightly with foil and let steep for an hour or so - or put in the refrigerator to steep overnight. When ready to make the pudding, place the dates in a small bowl or glass measuring cup and cover with 1 cup boiling water. Let sit for 15-30 minutes. Drain but reserve the liquid. Take the non-dairy milk/tea mixture out of the refrigerator. No need to strain out the tea leaves, the whole kit-and-kaboodle goes into the pudding. In a blender, add the dates and non-dairy/tea mixture. Process until very smooth. Carefully add the cocoa powder and the tofu. Process again, adding small quantities of the reserved date water as needed to produce a super smooth and silky texture. Be careful not to add too much of the liquid as you’re going for a thick pudding. You should only need 1-2 tablespoons. (Use any leftover date water to cook your morning oatmeal.) When smooth, pour and spoon the mixture between 6 teacups (or other small containers). Chill for several hours before serving.

Nutrition