easy, no cook, chocolate peanut butter pudding

Though I rarely turn down chocolate, if forced to choose, I’d rather have a savory snack.  Yet, somehow I’m always whipping up sweet things in the kitchen.  A husband who’ll remain unnamed may be to blame.  He already requested a peanut butter cheesecake for his upcoming July birthday, but has been asking about mousse for months!  I was feeling particularly lazy today, and constrained my mousse recipe search to those with active times of less than 10 minutes.  The result is closer in texture to pudding, but tastes great, took all of 7 minutes to put together, and used up a brick of tofu that was about to expire.  Me loves it!

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Materials (makes 4 4-ounce servings)

1 package silken tofu
1/3 cup natural (no sugar added) creamy peanut butter
1/4 cup vanilla bean syrup*
1/2 cup cocoa powder
pinch coarse salt
chopped, roasted peanuts for garnish

 

*Any liquid sweetener (honey, agave, simple syrup) will work, but the amount needed depends on what you use.  I make my own vanilla bean syrup, which is really sweet, so 1/4 cup did the job.

 

Protocol
1.  Place all ingredients into a food processor, and blend until smooth and incorporated.
2.  Pour into serving glasses, and refrigerate for about an hour.  Garnish with peanuts before serving.

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