This dessert just couldn’t be much easier or more delicious and there’s no actual cooking involved. As long as you have enough time to let it chill thoroughly, you can whip it up for dinner guests in a flash.

It isn’t overly sweet, and look at those healthy ingredients! Your company (and you) will never realize it contains tofu. I found both almond and coconut whipped topping in pressurized cans in the dairy case at the local supermarket.

I urge you to try it if you haven’t.


8 ounces semi-sweet dairy-free chocolate, either chips or bar

1 pound extra-firm tofu, such as Heiwa

1 1/2 cup plain unsweetened nondairy milk

1/2 cup coffee brandy

1/4 cup maple syrup

1 tsp. cinnamon

Nondairy whipped topping


1. Use a potato peeler to peel some curls of chocolate from the chocolate bar to use as garnish. Or save a small dish of chips instead if that’s what you’re using. Set aside.

2. Break the tofu into a bunch of large chunks and wrap them in a dishtowel. Wring out as much liquid as possible, moving the chunks around as needed onto dry spots and wringing again. Add the dry tofu chunks to your blender.

3. Break the chocolate up into pieces in a microwave-safe bowl. Microwave for 1 minute and stir well. Continue to microwave in 30-second intervals, stirring well afterward, until all the chocolate is melted and smooth. Do not overheat the chocolate or it will seize up.

4. Add the milk, syrup, cinnamon and brandy to the tofu in the blender and blend on high until very smooth, stopping a few times to scrape down the sides of the blender.

5. Add all of the melted chocolate to the blender at once and quickly blend on high until the pudding is velvety smooth.

6. Transfer the pudding to individual dishes or one big bowl. Chill thoroughly.

7. Garnish with whipped topping and a few chocolate curls or chips.