The only kind of homemade pudding I have ever made wasn’t truly “homemade”. It involved opening a box of Jell-O pudding powder and cooking it in a pan with milk. It wasn’t the instant version, but it wasn’t homemade either. When Hannah was sick with the stomach flu twice in December, we needed a way to get some medicine into her and we were avoiding dairy at the time. A good friend of mine was nice enough to share her recipe for this gluten-free, dairy-free pudding that uses silken tofu as the base. Here are some of the ingredients the recipe called for.
This recipe really couldn’t be any easier. It took me less than 15 minutes to put this all together.
Chocolate Peanut Butter Pudding
Blend in food processor:
One 12.3 oz. box extra-firm SILKEN tofu (the recipe called for extra-firm, but I just used 12.3 oz of “silken tofu”)
2 and 1/2 T. water
1/2 c. plus 1 and 1/2 T. unbleached sugar or Sucanat (I used pure granulated, what I had on-hand)
1/2 c. plus 1 and 1/2 T. unsweetened Dutch cocoa (I used Trader Joe’s Cocoa Powder)
1 and 1/4 tsp. vanilla
1/8 tsp. salt
When smooth, add:
scant 1/2 c. natural peanut butter (smooth or crunchy) and blend some more. (I used Trader Joe’s creamy peanut butter with sea salt.)
Pour into dishes and serve. Makes roughly 4 – 6 servings.
Hannah came up with the wonderful idea of adding a couple of fresh raspberries on top, so we put our pudding in a pretty glass and chowed down!
This pudding was out of this world! I would absolutely make this again and I have a great idea for the next batch – instead of adding the 2 TBSP of water, I was thinking about adding Chambord (raspberry liquor). Of course that would make it an adult dessert and not okay for those under 21 to enjoy.
***The original recipe is courtesy of Bryanna Clark Grogan (my friend got the recipe from her years ago).