FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy

EASY Chocolate (Vegan) Pudding!!


I know it’s been a long time since I’ve posted anything.  I moved, got busy learning all the things that go with being in a new state, went on a few trips, joined a few bands, got the Whopping Cough, recovered, all while taking care of my boys, maintaining our company, and trying to figure out how to decorate 1400 more square feet with no extra money.  Poor me.  Life is good, but it’s in no small part due to the beautiful, (ORGANIC!!) delicious food we eat!!

I originally started this blog so that I would have my recipes with me everywhere and anywhere.  It quickly turned into a great way to give them away when someone asked me how I made something – now I just send them here.  But I’ve been recently inspired by my cousin Ciddy who is an active and very vocal Vegan.  Although I’m not quite as committed as she is to spreading the word, I do believe that a big part of the reason people don’t eat Vegan is simply because they don’t know how.  They think it’s carrots, celery, iceberg lettuce and french fries.  So I’m going to try to start posting more of my ideas and recipes – some of which I have spent months figuring out… like this one!!!

Vegan, sugar-free, protein heavy Chocolate Pudding! My son LOVES it and I make it for him about twice a week, especially at those times when I just can’t get him to eat a balanced diet.  He can be so “2” sometimes!

Here it is – SUPER easy – takes about 5 minutes to make, and once you do it you can adjust all the amounts to suit your taste.  I actually never measure – I just throw stuff in and use my nose to figure out what I need more of.  But here’s a good start:

1 – 14oz package vacuum-packed firm silken tofu (Note: it must be Silken and I would stay away from any brand other than M0ri-Nu.  I have tried other brands and they end up tasting and smelling WAY too Tofu and not like a desert at all.  Pretty gross actually.  Mori-Nu is what I use for my dressings and other creamy dishes.  It’s good stuff – you can keep it in the cupboard for months and it’s high-high in protein.  I usually get it from Whole Foods.  It’s in the Asian Foods isle with the macrobiotic stuff.)

3 TBSP Organic Cocoa Powder

1/2 Cup Organic Maple Syrup or Organic Raw Dark Agave or any combo of the two

1/4 TSP Organic Cinnamon

Dash of Sea Salt

Dash of Organic Cayenne Pepper to taste (optional)

I put all of these ingredients into a glass Pyrex measuring bowl and use a hand blender to emulsify it.  You can use a regular blender, but it wont come out as smooth.  I emulsify it until it’s SUPER creamy and pudding like.  I don’t think you can over do it – but I wouldn’t try.  Once it looks creamy and puffy and smooth you’re done.  Then I usually pour it right into individual dessert dishes and refrigerate, but sometimes my son eats it right when I’m done and he doens’t seem to care that it’s room temperature.  I have also found that you can freeze it for an hour or so and it tastes more like frozen chocolate yogurt.  I love it like that.  Freeze it too long and you’ll have to let it defrost a bit before you eat it – but it’s good that way too.  This recipe makes about 3-4 servings. I usually just get 3 servings, but you could stretch it to 4 if you had to.

Here’s a picture of my beautiful boy enjoying his favorite part of dinner…

One of these days I’m going to try it with banana instead of chocolate.  If you do let me know how it comes out and what you did.

Enjoy your guilt-free, good for you pudding!!

Husband Rating 4 star:gold-stargold-stargold-stargold-star “Beats the pudding out of the $8 M Cafe version.”

posted under 4 Stars, Dessert

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