Now that I’m breastfeeding, I’ve been a bit more careful with what I put in my body. As it turns out, what you eat really does affect the breastmilk.
So far, I’ve completely cut out chillies and almost all dairies from my diet because it’s a difference between my baby sleeping for 4 hours straight or wailing every 30 minutes. Thus my search for delicious dairy-free desserts. I wasn’t even sure if there’s such a thing!
So, when I found the recipe for this dairy-free chocolate pudding, I was understandably skeptical. It uses, tofu.
Tofu!? What? Gross?
But curiousity got the better of me. And I had a block of silken tofu in my fridge.
- 1 block or 300 gm of silken tofu
- 2 tablespoon of cocoa powder
- 100 ml of maple syrup (or to taste)
- 2 teaspoon of vanilla extract
And it’s so incredibly easy to make this dessert. And so delicious!!
# – The ingredients
# – First, dump the tofu into a food processor.
# – Followed by cocoa powder and then vanilla extract.
# – Lastly, the maple syrup. You can use honey as a substitute.
# – Then, hit blitz till everything’s incorporated and smooth and soft.
# – Divide mixture into 4 ramekins.
# – Chill in the fridge for a few hours or more until firmer.
# – Finally, eat! You can serve with fruits and berries and whipped cream but I couldn’t be bothered.
It’s incredibly chocolatey with a slight nutty taste from the tofu. Surprisingly creamy but also light and fluffy at the same time. There’s no need for me to convince you that this is as healthy as healthy goes for a delicious chocolate pudding.
No milk, no cream, no eggs, no sugar. Just natural sweetener, pure cocoa powder and TOFU!
Yes, tofu! Am still trying to believe this hahaha
Also, this is incredibly cheap if you used honey instead of maple syrup….imagine, that one block of tofu was only RM0.99!
Go on, make it. Am heading out to get like 10 blocks of tofu.