This is a great vegan recipe from The Food Matters Cookbook. It’s a layered pudding of chocolate and banana flavors and I find it absolutely delicious, and I’m personally particularly fond of the banana part. Feel free to make just the chocolate part or just the banana (just double the quantities of ingredients), or both.
- 1/2 cup sugar
- 1/2 cup water
- 1 lb silken tofu
For chocolate layer:
- 4 oz bittersweet or semisweet chocolate, melted
- 1/2 teaspoon vanilla extract
For banana layer:
- 2 ripe bananas
- 1/8 teaspoon salt
- Put the sugar and water in a small saucepan. Bring to a boil and cook until the sugar dissolves, stirring occasionally. Cool for at least 10 minutes.
- To make the chocolate layer: Put half the sugar syrup, half the tofu, all of the chocolate, and all of the vanilla in a food processor or blender (I don’t have either so I placed them in a bowl and used a mixer). Puree until completely smooth.
- To make the banana layer: Puree the remaining sugar syrup, the remaining tofu, the bananas, and the salt together until completely smooth.
- Place the chocolate and banana puddings in separate bowls, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes or up to several hours.
- Before serving, stir each pudding until smooth. Layer alternate spoonfuls of the puddings in tall glasses or champagne flutes.
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