Chocolate Pudding

This comes as a request from a friend who is apparently turning into a muffin because she is making my "instant yummy muffin" recipe all the time. I love this pudding recipe because it's fast, easy and yummy. I've served it on top of frozen blueberries and raspberries as a dessert for guests and no-one has complained that it tastes like tofu. That's the beauty of silken tofu. I buy mine at Superstore or Save-on-Foods.

Firm or Soft - whatever you can find.

Chocolate Pudding (adapted from Vegan Planet by Robin Robertson)

1 cup semi-sweet vegan chocolate chips
1/4 cup maple syrup
1 12oz package of silken tofu
1 tsp vanilla extract
raspberries and blueberries

Melt the chocolate chips with the maple syrup in the top of a double boiler or in the microwave. Heat 30 seconds, stir, then heat again. Don't let it burn! Stir it and let it cool slightly.

Place the tofu and vanilla in a blender or food processor. Blend until it's smooth. Add the melted chocolate mixture and blend until it's well combined.

Put blueberries and raspberries in the bottom of individual glasses or in a serving bowl. Cover with the pudding and refrigerate for 2 hours until it's firm (or eat it when it's more liquidy if you can't wait!)