May 25, 2009

Tofu Mexican Chocolate Pudding


i eat a ton of chocolate. really more than anyone probably should. the first thing i eat everyday is dark chocolate squares and i usually eat some kind of chocolate before bed. i realized my addiction (seriously) recently when i when to see josh for the weekend and realized his rundown little semi-bachelor pad had no traces of dark chocolate - i'm talking 90-95% dark chocolate, i can sometime drop as low as 72% if i am desperate. so i woke up ate my breakfast and everything seemed to be fine until about 2 hours later when i just felt like i needed something. i must have drank about 4 large green teas and still dragged around. finally i found a small little grocer that had a few squares of 80% chocolate that looked to be about 8 years old and marked 50 cents each. frantically i bought one and literally walked out the door sat on a bench and inhaled the chocolate. ahhhh it was like a drink of water after a 5k run. yeah so i have a problem.
with all that said i stubbled across a NYtimes recipe via mark bittman for tofu chocolate pudding. i made a few healthier substitutions, some proportion alterations (ok i completely changed it) and this delicious pudding came out of it i like to think its "healthy", relatively. i don't suggest leaving out the spices - if you must you can leave out the ancho chili, but trust me its very subtle.
TOFU MEXICAN CHOCOLATE PUDDING

12oz silken tofu
4oz bittersweet chocolate, melted
2oz unsweetened chocolate, melted
1 tsp cinnamon
1/4 tsp ancho chili powder
1 tsp vanilla
1/3c + 2tbs agave syrup

*combine all in a blender to completely smooth
*chill for about an hour


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