Sweet, Snacks

Chocolate Pudding with Miso Peanut Caramel

It’s a cinch! No skill at all just whiz melt and stir!

This is silky smooth and lower in fat than my regular chocolate pots, due to the fact it uses silken tofu instead of hard coconut cream. Silken tofu is completely neutral tasting, and not a sole that has tasted this have ever guessed it contains tofu.

It will firm up in the fridge if so desired and is equally as sensational warmed up.

The recipe has two parts, but both are delicious separately, you don’t need to add the caramel, equally the caramel is delicious with sliced apple, over ice cream, or any other way you might use it.

Don’t be put off with miso paste, it goes in everything these days, and the salty umami is a match in heaven to the chocolate and peanut.

SERVES:
4-6

Ingredients

Miso Peanut Caramel

250ml smooth peanut butter or tahini, cashew or almond butter

125ml maple syrup

4 tbs coconut oil

1 tbs white miso paste

1 tsp vanilla extract

Chocolate Pudding

300g silken tofu

100g dark 70% chocolate

4 tbs maple syrup

1 tsp vanilla extract

Pinch sea salt

1 tbs coconut oil

To Serve

Sesame seeds

Chopped nuts

Chocolate chunks

Instructions

  1. Start with the caramel, place all the ingredients in a small pan and warm gentle, stirring to combine, keep on a low to medium heat for a minute or too, so everything is silky smooth. Remove from the heat and set aside.
  2. Break the chocolate into pieces and place in a metal bowl with the coconut oil. Place the bowl on top of a small pan with a little water simmering and gentle melt. Once melted set aside to cool a little.
  3. In a food processor drain and add the silken tofu block, vanilla extract, maple syrup and pinch of sea salt. Blitz until smooth, stop and scrap down the sides and blitz again.
  4. With the motor running slowly pour in the chocolate in a steady stream. Stop the machine scrap down the sides and blitz again.
  5. If you are using the caramel add 2 tbs to the bottom of little glasses or pots and top with the chocolate pudding. I like to add a little tsp to top and give it a swirl.
  6. Finish with a flurry of sesame seeds, nuts, or chocolate chunks.
  7. Serve straight away or If you would like to eat it firm and cool place in the fridge, they will keep well for a good week.

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