Mori-Nu Tofu Photo 1

Chocolate Peanut Butter Mori-Nu Tofu Pudding

Silky smooth and bursting with peanut butter flavor, this vegan-friendly pudding is a great way to trick closed-minded eaters into trying- and liking- tofu. Cause who can say “No” to a chocolate and peanut butter pudding? And while I personally found the chocolate half of this equation lacking (I thought it still tasted like peanut butter), the addition of the cocoa powder certainly makes for a striking dessert. And because it’s naturally sweetened, any leftovers can double as a protein packed snack that you can feel good about eating.

AuthorMackieDifficultyBeginner

 1 ½ cups boxes Soft Mofi-Nu Tofu
 6 Medjool Dates (pitted)
 ½ tsp Vanilla
 ¼ cup Maple Syrup
  cup Peanut Butter
 ¼ tsp Salt
 2 tsp Cocoa Powder

1

Soak the dates in warm water for 5 minutes. Combine all of the ingredients together in a food processor EXCEPT the cocoa powder. Blend until smooth, then pour the peanut butter pudding into two separate bowls.

2

Add the reserved cocoa powder to one of the two bowls and mix well. Place both bowls in the fridge to chill for 40 minutes or until the pudding achieves a mousse-like state. (Pop in the freezer to cut the chill time in half.) Make sure you toss the extra half of tofu in the fridge after you open it, they are shelf stable until opened.

3

Scrape the chilled pudding into two separate piping bags. Starting with the chocolate layer, pipe the pudding into the bottom of a clear glass. Pipe the peanut butter pudding on top of the chocolate to create a second layer. Repeat for as many layers as desired, filling up several different glasses (depending on their size). If not serving immediately, store in the fridge.

Ingredients

 1 ½ cups boxes Soft Mofi-Nu Tofu
 6 Medjool Dates (pitted)
 ½ tsp Vanilla
 ¼ cup Maple Syrup
  cup Peanut Butter
 ¼ tsp Salt
 2 tsp Cocoa Powder

Directions

1

Soak the dates in warm water for 5 minutes. Combine all of the ingredients together in a food processor EXCEPT the cocoa powder. Blend until smooth, then pour the peanut butter pudding into two separate bowls.

2

Add the reserved cocoa powder to one of the two bowls and mix well. Place both bowls in the fridge to chill for 40 minutes or until the pudding achieves a mousse-like state. (Pop in the freezer to cut the chill time in half.) Make sure you toss the extra half of tofu in the fridge after you open it, they are shelf stable until opened.

3

Scrape the chilled pudding into two separate piping bags. Starting with the chocolate layer, pipe the pudding into the bottom of a clear glass. Pipe the peanut butter pudding on top of the chocolate to create a second layer. Repeat for as many layers as desired, filling up several different glasses (depending on their size). If not serving immediately, store in the fridge.

Chocolate Peanut Butter Mori-Nu Tofu Pudding

Thanks to Healthy. Happy. Life. for the recipe!

Sponsored by Mori-Nu Tofu.*

*(My review of the product is completely autonomous. My opinions are mine alone and are completely genuine.)

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