Chocolate Pudding with Miso Peanut Caramel

This recipe is an absolute cinch! No cooking skills are needed at all – just blending, melting and stirring. And just look at how delicious these pots look...

Silky smooth and lower in fat than my regular chocolate pots, this dessert uses silken tofu instead of hard coconut cream. A versatile ingredient that's completely neutral-tasting, not a soul who's ever tried these pudding pots has ever guessed they contain tofu.

You can serve this dish two ways, either chilled in the fridge, or warmed up into gooey deliciousness, and both parts of the recipe are lovely enjoyed separately. You could serve the chocolate part alone, or pour the caramel over sliced apple or ice cream.

One last word: don’t be put off by the miso paste, because its salty umami taste along with chocolate and peanut is a match in heaven.

SERVES:
4-6

Ingredients
Instructions

Ingredients

For the miso peanut caramel

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

125ml maple syrup

4 tbsp coconut oil

1 tbsp white miso paste

1 tsp vanilla extract

For the chocolate pudding

100g dark chocolate (I use 70%), chopped

1 tbsp coconut oil

300g silken tofu, drained

1 tsp vanilla extract

4 tbsp maple syrup

To serve

Sesame seeds, chopped nuts or chocolate chunks

Instructions

To make the caramel, place all the ingredients in a small saucepan and warm over a medium-low heat, stirring until it's silky smooth. Remove from the heat and set aside.
Next, make the chocolate pudding: place a metal bowl over a small pan of simmering water, making sure the bowl isn't touching the water. Add the chocolate and the coconut oil, and gently melt, stirring occasionally. Set aside to cool a little.
Add the drained silken tofu, vanilla extract, maple syrup and a pinch of sea salt to a food processor. Blitz until smooth, then scrape down the sides and blitz again.
With the motor running, pour in the chocolate in a steady stream. Stop the machine, scrape down the sides, and blitz again.
Divide the caramel between 4-6 small serving glasses, and top with the chocolate pudding. You can also set aside a little of the caramel and swirl it on top. Finish with a flurry of sesame seeds, nuts, or chocolate chunks.
Serve straight away, or place in the fridge for a chilled version, where they will keep well for a week.