Hello, my name is Tess, and I am a chocoholic. Well, I am a 70% Cocoa Organic Fairtrade Chocoholic. My sister Kara, has a saying, “A chocolate a day keeps the grouchies away”. That always makes me laugh. However, as we women well know -- too many spoons on the chocolate lips puts inches on the hips. Some time ago I suggested she switch her daily indulgence to dark chocolate so she could still enjoy the “mental health benefits” with less fat and sugar. She struggled at first, but embraced the dark side, and now, like me, only eats the good stuff. We soon converted her husband Leigh, and now, chocoholics far and wide are dancing to our weekly meetings. We’re looking into renting a bigger church hall!
However, switching to the dark bars is only step one in the twelve step program. In this post we are leaping ahead to step 10, which is:
“We accepted that we were powerless over chocolate mousse, but found that we could embrace a dairy free, sugar free, gluten free vegan alternative, that was quick, easy, and no less than sublime”. But proceed with caution. This recipe is deceptive, and will kick even the most sober cream and sugar addict back into denial. I have served this to many a cream dreamer and received rave reviews.
This chocolate pudding is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect blend of sweet and spicy. The tofu gives you some protein, and that lovely creamy texture that gets better when set. The cacao adds that vital decadence that is a prerequisite in any great chocolate dessert, and the nut butter and vanilla give it an added dimension that stops it from being flat. Just a touch of sweetener, and some chilli for a final kick.
I am not really a peanut butter fan for many reasons and do not use it very often. But I can’t deny the flavour it brings to this. I prefer to use raw almond butter as a healthier option. Hazelnut butter is AMAZING as well. It is all a matter or personal preference. You can also make this pudding without the chilli. It still tastes wonderful, but I find that the heat lifts the heaviness of the cacao and just gives the whole taste sensation an extra burst. I have put ¼ tsp as a guide, but you can use less for a more subtle taste. I still have a vivid sense memory of my first chocolate chilli ice cream experience, and I have a sense of nostalgia paying homage to it here.
Serve this pudding with some raspberries, vegan cream, and nuts to make this experience complete. It just doesn’t get any easier and more rewarding than this simple recipe – throw, blend, chill, gobble, and celebrate. Enjoy the party! Sorry hips, you’re not invited.