Chocolate Peanut Butter Pudding

[Guest guest]

Chocolate Peanut Butter Pudding

This may also be used as a no-bake pie filling.

Serves 6

1/2 cup soy milk beverage (I use Vitasoy Creamy Original)

1/3 cup powdered cocoa

3/4 cup maple syrup

1/3 cup smooth peanut butter (Salted is okay, but the peanut

butter should not have sugar in it)

1/3 cup unsweetened non-dairy chocolate chips (Ghirardelli makes a

non-dairy chip, or check the bulk food area of a natural foods store)

1 package (12.3 oz.) Mori-Nu extra firm tofu

In a pot, mix the soy milk, powdered cocoa, maple syrup, peanut

butter, and non-dairy chocolate chips. Stir until blended, then

remove from heat. (It is better to add the ingredients one at a

time). Divide the mixture in half. (This mixture may be used as a

fudge topping in any recipe.)

Cut the tofu into cubes. Blend the cubes with half of the

chocolate mixture in a blender until smooth. Reserve 1 teaspoon for

each serving. Pour the remaining chocolate tofu mixture into pudding

cups. Top with the fudge mixture, and garnish each with the teaspoon

of the chocolate tofu and refrigerate for at least 2 hours before

serving.