Happy Valentine’s Day to everyone! I feel like this is a holiday people either love or hate. Personally, I’ve never felt bitter or angsty about it, even while single. And why would I be bitter? Valentine’s Day means half price candy on February 15th. #win.
Speaking of the season of love, do you know what I really really love? (besides my dog and Starbucks, obviously.) Chocolate pudding. It has always been a favorite of mine since I was a wee one. I recall being obsessed with the GenSoy soy puddings with the little panda guy on him when I was tiny, often eating a 4-pack in one sitting, enjoying every creamy chocolately blissful bite. Yums. Memories.
My love and adoration for pudding has never ceased into adulthood. And when I have the time it’s something I still love to make. Yes, you can use a packet and mix it with whatever milk you desire and have that classic box-pudding taste, which is divine in its own nostalgic right.
And sometimes I like to do that, too. But it’s also really fun to make pudding from scratch. The major bonus with this option is that you can control the amount of chocolate and the consistency a little better. Personally I like my pudding super chocolatey and fairly thick, but you can tweak it and twerk it just the way you like.
This pudding is very simple to prepare. All you need is 4 ingredients, a food processor or blender, and 5 minutes. Could anything be better? Perhaps only the fact that this pudding is one of those desserts that is secretly healthy, but you’d never know, nor would the biggest anti-health-food-glutton you might share it with.
Delicious, fast, easy, healthy, chocolate pudding. This is my Valentine’s Day gift to you all.
Love and chocolate!
xoxo,
-Kbakes & Milliemoo
The Best Vegan Chocolate Pudding
Prep Time: 5 minutes
Cook Time: 0 minutes (but you may want to chill it in the fridge for 20-30 minutes before eating, though not necessary if tofu is already cold)
Level: couldn’t be easier
makes 2 servings
Ingredients:
- 1 12-ounce package silken tofu (I can’t stress silken enough, if you use extra firm like I accidentally did the first time, a smooth creamy texture will be much harder to achieve!)
- 3/4 cup cocoa powder
- 1/4 cup almond milk (more if you like it runny)
- 1/2 cup sugar
- 1/2-1 tablespoon cornstarch (if you like it thicker, adjust cornstarch to preference. more cornstarch = thicker pudding)
Directions:
1. Place tofu, cocoa powder, almond milk, sugar and cornstarch in a food processor or blender. Puree or blend until a smooth consistency is achieved.
2. Place in a bowl or cups and place into the fridge for 20-30 minutes if you desire it chilled or until consumed, but you can also go ahead and eat it immediately. 😀 Garnish with coconut whipped cream if desired.
![Done! I am officially Katherine Baker, MS Human Nutrition, MPH Environmental Health Science. These letters mean very little to me compared to the things I learned in the classroom and the moments I shared with classmates, and how greatly my mind has evolved in terms of thinking as a health scientist and problem-solver. I am SO grateful to have completed not one, but three degrees in NYC, and so thankful for my greatest supporter/study buddy @millie_the_nugget who has been there with me through it all (swipe for throwback photos from my past Columbia and NYU graduations). What is next? I am delighted to announce I have accepted a full time position....as a student of course (cue exactly no one being surprised)! I am so so humbled to have accepted a spot as a PhD student in the Department of Nutritional Sciences at Cornell University starting in fall. I will be working towards PhD/RD status and want to integrate environmental health into nutrition and hope to further elucidate how our changing environment impacts nutrition, and help create a more sustainable, safe, nutritious, and equitable food system to feed the future. I also hope to be able to continue to share all I’ve been so fortunate to learn with others through writing and other media. The past many years have been incredibly challenging and I have spent a great deal of the past decade glued to textbooks and computer screens, spent many weekends studying instead of socializing, have endured many weeks of stress to the point of feeling like I’m going to break, and still have no idea what it’s like to make a salary (lol). BUT I recognize that I’m extraordinarily privileged to have been able to follow my passions and study what I’ve loved so much. Maybe it’s my public health degree talking, but the older I get the more I recognize how lucky I have been. I did absolutely nothing to have been born into such an incredible public school district, where I always felt safe and happy, and had teachers who fostered my love of learning and continuously challenged me. I was also privileged enough to happen to have had parents who drove me to extracurriculars and dance lessons [cont in comments]](http://scontent-sjc3-1.cdninstagram.com/vp/193b6b25f2c68803f6068c95e5d10482/5DA98ECA/t51.2885-15/sh0.08/e35/c0.180.1440.1440a/s640x640/60426540_2195203280569347_1867709081012730455_n.jpg?_nc_ht=scontent-sjc3-1.cdninstagram.com "Done! I am officially Katherine Baker, MS Human Nutrition, MPH Environmental Health Science. These letters mean very little to me compared to the things I learned in the classroom and the moments I shared with classmates, and how greatly my mind has evolved in terms of thinking as a health scientist and problem-solver. I am SO grateful to have completed not one, but three degrees in NYC, and so thankful for my greatest supporter/study buddy @millie_the_nugget who has been there with me through it all (swipe for throwback photos from my past Columbia and NYU graduations). What is next? I am delighted to announce I have accepted a full time position....as a student of course (cue exactly no one being surprised)! I am so so humbled to have accepted a spot as a PhD student in the Department of Nutritional Sciences at Cornell University starting in fall. I will be working towards PhD/RD status and want to integrate environmental health into nutrition and hope to further elucidate how our changing environment impacts nutrition, and help create a more sustainable, safe, nutritious, and equitable food system to feed the future. I also hope to be able to continue to share all I’ve been so fortunate to learn with others through writing and other media. The past many years have been incredibly challenging and I have spent a great deal of the past decade glued to textbooks and computer screens, spent many weekends studying instead of socializing, have endured many weeks of stress to the point of feeling like I’m going to break, and still have no idea what it’s like to make a salary (lol). BUT I recognize that I’m extraordinarily privileged to have been able to follow my passions and study what I’ve loved so much. Maybe it’s my public health degree talking, but the older I get the more I recognize how lucky I have been. I did absolutely nothing to have been born into such an incredible public school district, where I always felt safe and happy, and had teachers who fostered my love of learning and continuously challenged me. I was also privileged enough to happen to have had parents who drove me to extracurriculars and dance lessons [cont in comments]")
[…] the 15 years of my vegetarianism, I have had myself quite a bit of tofu. Baked, fried, made into pudding, in salads, stirfrys, noodle dishes, etc etc etc. I like tofu. Heck, I’d even say I love the […]