We have all heard by now that chocolate, in moderation, is heart-healthy. Well, the good news keeps coming! New research published in the British Medical Journal and presented at the European Society of Cardiology’s conference earlier this week in Paris states that consuming chocolate may slash the risk of heart disease by a third. You can click here to read more about this recent development.
Silken tofu is one of my favorite secret weapons in the healthy kitchen. If you’ve ever attended a party at my house, you’ve most likely fallen in love with my Edamummus which uses tofu instead of chick peas (along with edamame.) I love using tofu to create dips and desserts because it is light, creamy and thick. The naturally mild taste of tofu allows you to flavor it however you like.
Your spoon is waiting.
Chocolate Tofu Pudding
- 1 square unsweetened chocolate
- ⅓ cup semi-sweet chocolate chips
- 12.3 ounces package silken tofu – firm
- 2 tablespoons honey
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla
- ⅛ teaspoon sea salt
- Whipped cream to serve (optional)
- Using a double boiler, gently melt unsweetened chocolate and chocolate chips. (If you don’t have a double boiler, simply bring 3 inches of water to a low boil in a small sauce pot and place a metal or glass bowl on top.) It is important for the bowl not to touch the boiling water or you may burn the chocolate.
- Place tofu, melted chocolate, vanilla, honey, cocoa powder, stevia and sea salt in a food processor or good quality blender. Blend until smooth.
- Pour in to bowls and chill for an hour or longer. Serve with a dollop of whipped cream.