Serves 4
Coconut, almond, and chocolate combine in this luscious pudding that is a pure joy to eat. For an elegant presentation, serve in martini glasses garnished with toasted coconut and almond slivers or some chocolate curls and a ripe strawberry or a few raspberries. Alternately, pour the pudding into a prepared chocolate cookie crumb crust for a decadent pie.
Gluten Free
1 cup semisweet vegan chocolate chips
1/2 cup almond butter
1/3 cup almond or coconut milk
6 ounces extra-firm silken tofu
1/4 cup maple syrup or agave
1 teaspoon coconut extract
1 teaspoon almond extract
2 tablespoons toasted coconut or slivered almonds
Melt the chocolate in the top of a double boiler over gently simmering water, stirring frequently. Set aside.
In a high-speed blender or food processor, combine the almond butter, coconut milk, and tofu and process until smooth. Add the maple syrup, reserved melted chocolate, and coconut and almond extracts. Blend until smooth.
Transfer to individual dessert dishes, cover, and refrigerate until well chilled. When ready to serve, sprinkle the top of each dessert with some toasted coconut or almonds.