Friday, November 7, 2014

Dairy-free Blender Chocolate Pudding

Let's just say that I liked Mark Bittman. 

Not only does he write about topics I am passionate about- agriculture, health, and environment, he also happens to be the leading food columnist for The New York Times

He is also the author of some rather stellar cookbooks- the How to Cook Everything series looks to be the 'Joy of Cooking' for this century- quick and healthy is his focus. 

Which is why I currently love him. 

Actually, my whole family loves him. They think they love me (even more than usual), because a decadent chocolate pudding has made its appearance after dinner several times in the last few weeks. 

It's his chocolate pudding that makes everyone swoon...and lick the last trails of pudding from their bowls. 

I wondered if they'd be so impressed if they knew how easy it was. 

Blender. Bananas. Chocolate Chips. Tofu. Vanilla. A touch of sugar. Whirl. 

If you need a few more details, here they are. My adapted, super simple, chocolate pudding by way of Mark Bittman. (If you haven't found his website yet, check it out here.)

Make it before dinner, enjoy it right after. 

As you lick your bowl clean, you are going to love me. And Mark Bittman.

Dairy-free Blender Chocolate Pudding 
Serves about 6
If your blender isn't high powered, you can divide this in half and make half at a time. 

2 bananas
1 lb (or 349 g) pkg silken tofu
3/4 cup semi-sweet chocolate chips or chocolate (check that they have no dairy if you need dairy-free)
1/2 tsp vanilla
Pinch salt
1/4 cup to 1/2 cup sugar

1. Melt chocolate chips in microwave or on small, heavy saucepan over low heat. 
2. Combine all ingredients in blender and whirl until smooth. Add sugar to taste. Scrape down sides and whirl again until completely smooth. 
3. Pour into individual dishes. Refrigerate at least 30 minutes. 
Serve as is, with whipping cream or dairy free coconut cream.