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Natural Chocolate Mint Pudding

Natural Chocolate Mint Pudding

And now for a quick change of pace from the Cambodia series! Thank you all so much for your comments and interest – your support means so much for us!

We love trying our hand at “healthy desserts”. While we’re not quite sure how exactly to apply the words “healthy” and “natural” sometimes, they at least denote an attempt to think outside the box!  In this case, it also means gluten-free, dairy-free, and refined-sugar-free, if that is something that you look for.

Here’s another one in our growing list of foods better not from a box – this time, pudding!  Are you up for the challenge of the secret pudding ingredient (see below)?  Our taste tester was a little wary, but said the end result made her a believer!

We also developed the recipe to be as easy as possible; instead of melting chocolate, we used cocoa powder and honey. It’s quick to whip up – a good option for entertaining (or when you’re in the mood for a chocolate fix!). We found that we enjoyed it just as much as a standard chocolate pudding — though if your tastebuds are used to high sugar content or a certain brand, we can’t make any promises!  (Let us know your thoughts it you try it out.).

Give it a try for a healthier-than-normal take on a favorite dessert!

Other “healthy” desserts
Raw brownies
Maple banana splits
Balsamic strawberries with Greek yogurt

Natural Chocolate Mint Pudding

Makes 4 servings

What You Need
2 12 ounce packages silken tofu (try to find GMO-free or organic)*
1/2 cup cocoa powder
1/2 cup honey
1/4 teaspoon mint extract
A pinch or two kosher salt
Mint leaves to garnish (optional)

What To Do

1  Open and drain the tofu. In a food processor, combine all ingredients. (You also can use an immersion blender – half of the recipe fits in the cup that came with our blender).

Tip: Make sure not to measure the mint extract directly over the pudding, since it might come out faster than expected (lesson learned!).

2  Chill for around 30 minutes prior to serving. (This is an important step to let the flavors meld, and to let the pudding firm up a bit. The flavors don’t taste quite immediately after mixing!)

*There’s been a bit of press around soy products lately. From what we’ve read, the issue is with relying too heavily on processed soy for protein in a vegetarian diet. Thus, we enjoy eating organic tofu in moderation!

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SonjaNatural Chocolate Mint Pudding

Comments 7

  1. Eve

    Sounds great, but I’m not a big mint fan. Think I’ll try it with a bit of coffee or cinnamon.

  2. Evan

    I LOVE chocolate pudding made with tofu! You can also place in the freezer for a bit to have something sort of like ice cream. I like the idea of adding mint. The previous times I have made it I’ve used peanut butter (in lieu of mint), and agave nectar instead of honey.

  3. Ashley

    This looks amazing! Can you suggest anything I could use rather than tofu. I have a reaction to soy products. Maybe coconut milk?

    Thanks!

    1. Alex

      Unfortunately, I don’t know of any substitutes for a no-cook pudding. The entire consistency of the pudding comes from the tofu. Sorry!

    2. Karin

      Avocado is supposed to make a good base for a raw chocolate mousse! I didn’t try it yet, though I have wanted to for a long time. It might not give quite the same texture, but should be a good option if you want to go soy free, gluten free, dairy free and maybe even raw!

      Sonja and Alex, I find your recipes really inspiring! At the moment I’m sitting in the university library, supposedly working on my thesis but actually dreaming about molten lava cakes and nut loaf instead! :)

      Greetings from Sweden!

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