This Chocolate Peanut Butter Pudding for Toddlers Has A Secret
Yes, this is a chocolate mousse made with tofu instead of dairy. No, the idea or purpose behind that is not to be vegan (though it is!), much less edgy or clever. Rather, a) this is a rather perfect soft landing for the tofuphobic (see also: my Ketchup Tofu and Chawanmushi recipes); and b) silken tofu is, believe it or not, easier to work with when making a quick pudding than the heavy cream traditionally used. No one will detect the substitution; no one will notice if you skip the use of sweeteners. You can’t lose with this one: your child gets to try a new food; everyone gets dessert.
Ingredients
Instructions
Prep
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Drain your tofu block. Slice the portion needed. (Use the remaining portion to make Banana Whirl!)
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Measure and pour the chocolate powder into your blender, then drizzle in enough maple syrup to cover the bottom. Allow to sit for 3-5 minutes. If using, microwave a handful of chocolate chips or a chunk of bark–I add a few drops of coconut oil to help the texture–until melted.
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Add in a splash of vanilla extract, a few shakes each of cinnamon and cardamom, the melted chocolate (if using), and the tofu. Blend until the tofu is completely broken down–no chunks or flecks–and the texture is creamy and, well, pudding-like. Add in a spoonful or two of the peanut butter and blend again until thoroughly mixed.
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Store in your fridge for at least 30 minutes before serving.
Serve
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The pudding is good to go as is; I like to add some textural contrast in the form of graham cracker crumbs, and you can make the dish more substantial by adding a dollop of yogurt and/or fruit. I recommend leaning into the mess that’s coming: let your child use his/her hands and fingers to scoop and lick every drop from the bowl.
Adapt
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The peanut butter in this recipe has a functional purpose–to take the edge off the slightly sharp aftertaste that comes from the cocoa powder and tofu–but is not necessary: remove as needed.
