Vegan Chocolate Pudding With Cinnamon and Chile

Name: Vegan Chocolate Pudding With Cinnamon and Chile
Total time: 10 min
Ingredients: 3/4 cup sugar; 1 pound silken tofu; 8 ounces high-quality bittersweet or semisweet chocolate, melted; 1 teaspoon vanilla extract; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon chile powder, or more to taste; Chocolate shavings (optional)

5.0

(1.1k)

cooking.nytimes.com

Your recipes

Total: 10 minutes

Servings: 5

Author : Mark Bittman

chocolate tofu dairy free

Vegan Chocolate Pudding With Cinnamon and Chile

Ingredients

Remove All · Remove Spices · Remove Staples

3/4 cup sugar1 pound silken tofu8 ounces high-quality bittersweet or semisweet chocolate, melted1 teaspoon vanilla extract1 1/2 teaspoons ground cinnamon1/2 teaspoon chile powder, or more to tasteChocolate shavings (optional)

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

Step 2

Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.