Ultimate Non-Dairy Chocolate Pudding
#29592 - 12/01/03 02:09 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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I can't believe I forgot to share this until now! I make this often, because it's easy and so yummy. It's so creamy I think it tastes more like a mousse!
Ultimate Non-Dairy Chocolate Pudding
(Makes 3-4 servings)
1 1/2 cups crumbled silken tofu (I use Mori-Nu)
1/3 cup sugar or pure maple syrup or honey
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1 tiny pinch salt
1. Place all ingredients in a blender or food processor fitted with a metal blade.
2. Process until smooth, creamy, and thick.
3. Chill until ready to serve.
4. Enjoy!
From the Dairy-Free and Delicious cookbook
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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This sounds yummy -- but it sounds like it makes a fairly small amount. If I was making it for a family of four... would I want to double or triple it?
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Oh yeah, I forgot to mention that it makes 3-4 serving. I'll edit that in, thanks. I've never tried doubling or tripling it, but I don't see why it wouldn't work!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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wow! thanks, kree. i'll have to try it some time. you know, with the maple syrup, it is vegan friendly too!
*evie
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You're welcome, evie! I've never tried it with the maple syrup, so if you do you'll have to let me know how it is! Are you vegan?
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Hey, guys, doesn't the cocoa powder bother your IBS? How come I can't eat it?
Bev. 
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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I've never noticed cocoa powder bothering me, bev. As a matter of fact, I'm pretty sure Heather has said it's perfectly safe. I wonder why it would bother you? Maybe the small amount of caffeine? Hmm. Hopefully someone else has a better reason for you... 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Cocoa powder bothers me also, I use carob instead.
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Chocolate in any form can affect upper GI problems like reflux and heartburn. For IBS, it tends to be just the fat in chocolate that causes problems, so cocoa powder (which is super low fat) is usually very tolerable. But, as Karin says, there are always folks who are exceptions (and that's where carob can come in  )
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I love cocoa powder! I am constantly mixing it in my yogurt. I know it has a lot of dietary fiber -- 4 g / T -- is this soluble? Just wondering...  )
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"The most wasted of all days is one without laughter." -- e e cummings
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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yeah. i've been mostly vegetarian througout my life (don't like meat), and mostly vegan since dealing with IBS, so I figured I'd just take the whole leap. I just have many reasons for making this personal choice. By the way, i'm just about to enter finals crunch time, so don't be surprised if i don't get to your chocolate pudding for a while...
*evie
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I think you're smart to become vegan if that's the choice that seems right to you. You're right, it's not as far of a leap once you start following the IBS diet! A lot of the products I've started getting are vegan. I was lucky, too, because I've never been a big meat-eater either. I've always stuck mostly to chicken, which works out well in this diet! I don't know how a real meat-lover could do it!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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WOW!
#33493 - 12/23/03 12:58 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Kree, this stuff is incredible. I used to make a chocolate mousse (back in my pre-IBS era), which was terrific -- this could easily compete with it. YUMMMY!!! Hmmm . . . spread this on top of one of my ADBs . . . ! 
Bev
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Yay!
#33497 - 12/23/03 01:15 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Bev, I'm so glad you like it! I haven't had it in a while, I'm going to have to whip up a batch again soon. Okay, now you're using acronyms I don't understand. What are ADBs?! 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Re: Yay!
#33500 - 12/23/03 01:35 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Heh heh heh . . .  I'm catchin' on, ain't I?!?
"Anti-Depressant Brownies."
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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I was wondering if it might have been because I used the soft tofu --- was I supposed to use firm? I did use Mori-Nu. It tasted good -- but it never got any thicker than shake consistency.
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ZEN-SOY
#107759 - 09/23/04 05:17 AM
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Zen-soy chocolate pudding is AMAZING, if you ever don't feel like cooking. I always have a few in my fridge and they are awesome. You can't even tell they are non-dairy, and they don't have that fakey soy taste. I get them at Whole Foods, and there is a panda on the package (no wonder I like it so much!)
-- Panda
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Amanda
I live in the Big Apple, but I don't eat the skin
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I need to know this too!!! I was hoping to make it tonight!
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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did you drain the liquid off the tofu before using it? That's a standard step but it isn't listed in the recipe, so it might've been overlooked.
Also, Kree might have used sugar, which I'd guess will give thicker results than honey or maple syrup, since they're both liquids. Which did you use?
Even with soft silken tofu, the pudding should still be as thick as the tofu itself, maybe a little less thick if you use the liquid sweetener instead of dry. You could try it with firm silken tofu (still need to drain it) - the taste should be the same.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I did drain off the liquid. There wasn't very much. I used sugar too. It was very soft. The package suggested it for smoothies. I had made your banana pudding a week ago and this was much more..... soft than that. It was more like melted ice cream than pudding. I had it in the blender (metal blade) for a good 15 min too.
It tasted good -- it just didn't set up... and the 4 of us got about 1/2 cup each.
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Hi,
I changed the ingredient quantities to use up an entire container of tofu:
2 1/2 cups of silken tofu (drain WELL!)
1/2 cup honey
1/2 cup cocoa
2 1/2 teaspoons vanilla extract
1/8 teaspoon salt
I mixed it well with a spoon and then blended it with a hand blender.
Bet you could freeze it and eat it like ice cream!! Let me know if anyone tries this!!
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Adopt the pace of nature: her secret is patience. ~ Ralph Waldo Emerson
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and they said to use form or extra firm -- so I thought that was a good bet. It worked great this time. Though my blender couldn't handle it -- I had to use a food processor. It was yummy! 
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I used soft tofu. It worked just fine for me! I also used the syrup instead of the sugar.
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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I made this and it is surprisingly good. I used the firm tofu and it thickened nicely. The great thing about it is that no one else in my house will touch it. So I have great chocolate pudding all to myself.
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Janey
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