This dessert is super quick and easy and can be whipped up in a couple minutes with very little effort. [Can I get a lockdown “Hell Yeah!”]

I am always on a quest to find delicious creamy desserts with no dairy, and this one checks all the boxes.

You can also make this a day in advance and keep in the fridge.

What you’ll need:

 

1 box                          silken tofu

¾ cup                         cocoa powder * Now Available

½ cup                         white sugar

⅓cup                         almond milk

1 can                          coconut cream, chilled

2 TBS                         Castor sugar

 

The ‘HOW’:

  • Using a hand held blender, (I used a nutribullet which worked perfectly!) combine all the ingredients except the coconut cream and castor sugar. Blend until smooth.
  • Pour this mix into ramekins or small glasses and place in the fridge to chill.
  • Take your coconut cream and scoop all the nice hard cream off the top of the chilled can. You should have about half of the can.
  • Add this in a bowl with the castor sugar and whisk until fluffy. You don’t have to whisk it to hard peaks or anything. Just whisk it enough so it holds together when you take a spoonful.
  • Add a dollop of this sweet coconut cream on top of each of your chocolate puddings and return to the fridge.
  • Serve chilled.

This recipe was created by Nina Richards who you can follow on Instagram here or find more recipes like this on her blog here

Nina Richards

Blogger – Recipe developer – Photographer