Chocolate Cinnnamon Pudding

[donotprint]I’ve seen some extremely “picky” eaters gobble up this pudding. The pudding is very sweet even without the agave nectar. When in doubt, leave it out. Enjoy![/donotprint]

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1 lb silken tofu
1 heaping cup quality milk chocolate chips
3 tablespoons agave nectar or maple syrup (optional)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Put all ingredients in a medium saucepan over medium low heat. Stir until chocolate has melted. The tofu will break up into bits and not look terribly appetizing, but have faith. Transfer to blender (or use a hand blender) and process mixture until smooth. Scoop into small bowls or ramkins. Cover and allow to cool for at least 30 minutes in the refrigerator. Serve.

Yield: 5 (1/2 cup) servings

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Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

2 thoughts on “Chocolate Cinnnamon Pudding”

  1. This is fantastic! We made it with semi-sweet chocolate chips and it tastes like a rich chocolate mousse. My picky eater will gobble it up, and I have such a hard time getting protein into her. I wish the sorted categories of snacks would include “high protein”.

  2. I love the new category idea. But I’m not entirely comfortable with labels that might make it look like I know what I’m talking about nutrition-wise.
    Some search terms you might try on the blog’s upper right corner: nut butter, tofu, nuts, yogurt.
    Thanks for the comment by the way! :)

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