The original recipe is a wonderful basic vegan chocolate pudding. This version has a very, very slight change to it: 1/2 a teaspoon of the vanilla extract is replaced with peppermint extract for a mint flavored chocolate pudding. It’s way good and super easy. (And forgiving… I forgot the pinch of salt when I made this and it still came out great.)

If orange is your thing, use a 1/2 teaspoon of orange extract instead of the peppermint.

Ingredients

  • 1 1/2 cups crumbled firm silken tofu
  • 2/3 cup cane sugar
  • 1/3 cup unsweetened or Dutch processed cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • pinch of salt

Directions

  1. Blend all ingredients in a food processor until smooth and creamy.
  2. Refrigerate for an hour or two before serving.

Adapted from Vegan Vittles by Joanne Stepaniak.

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