Baked Chocolate Almond Pudding
Decadent and healthy, this Baked Chocolate Almond Pudding is tofu-based, creating a soufflé-like texture with a rich chocolatey flavor. Perfect for any occasion!
Equipment
- Food processor or high-speed blender
- 4 oven-safe 8-ounce (235-ml) ramekins
- baking sheet
Ingredients
For the Pudding:
- 2 tablespoons 28 g nondairy butter, plus extra for greasing
- ½ cup 69 g roasted whole almonds
- 2 tablespoons 20 g brown rice flour
- 1 pound 455 g firm silken tofu, cubed
- ½ cup 96 g raw sugar
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- ½ teaspoon baking powder
- ¼ cup 20 g unsweetened cocoa powder
Optional Garnish:
- Powdered sugar for dusting
Instructions
Preheat and Prepare:
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Place a baking sheet in the oven to preheat as well, ensuring even baking.
- Grease 4 ramekins with nondairy butter and set aside.
Grind Almonds:
- In a food processor, grind the roasted almonds into a fine powder.
Blend Ingredients:
- Add the nondairy butter, brown rice flour, tofu, sugar, almond extract, vanilla extract, salt, baking powder, and cocoa powder to the food processor.
- Blend until smooth, scraping the sides as needed.
Fill Ramekins:
- Divide the batter equally among the greased ramekins.
Bake:
- Place the ramekins on the preheated baking sheet in the oven.
- Bake for 30 minutes, or until the puddings are set and have a slightly firm, soufflé-like texture.
Serve:
- Serve warm for the best texture.
- Dust with powdered sugar just before serving for an elegant touch.
Notes / Tips / Wine Advice:
Serving Tip:
These puddings are delicious on their own or paired with a scoop of vegan vanilla ice cream for extra indulgence.Wine Pairing:
Try serving with a sweet red dessert wine like a Port or a fruity rosé for a delightful pairing.Nutritional Information
Calories: 210 kcal | Carbohydrates: 25 g | Protein: 7 g | Fat: 10 g | Fiber: 3 g | Sugar: 14 g | Salt: 0.2 mg
