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by Art Rodriguez January 23, 2012

February is National Chocolate Month and what better way to enjoy a dessert without all the guilt than with a Mexican Chocolate Tofu Pudding.

Mexican Chocolate Tofu Pudding

Makes 4 servings

1 package (12 oz.) silken tofu
2/3 cup (about 1 tablet) Mexican chocolate, finely grated in a food processor (if you don’t have a food processor, use a box grater)
¼ teaspoon vanilla extract


  1. Over a double boiler, melt chocolate.  Set aside to cool slightly.
  2. Drain the tofu and place in a blender and purée until smooth.
  3. Slowly pour in the chocolate and vanilla extract.
  4. Continue to blend until fully incorporated.  Cover and refrigerate for 2 hours.
  5. Serve in small bowls/ramekins.

For added flair, use a pastry bag with a star tip to pipe the pudding into your serving dishes.  Top with fresh berries, powdered sugar, whipped topping or chocolate shavings.

The post MEXICAN CHOCOLATE TOFU PUDDING appeared first on Latino Foodie.

Art Rodriguez
Art Rodriguez


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