I love pudding!! I have posted some vanilla/chocolate pudding recipes before, and have been entertaining the idea of a layered pudding pie. While I did not quite go that extra step to make a pie today, I did turn this into little mousse pudding cups that have the bittersweet chocolate with that sweet creamy vanilla to make one decadently decent-for-you vegan dessert. Feel free to layer over pie crust of choice, as I will likely do for my next family gathering, but if you just want pudding cups for your own desserts for the week, go with the small mousse cups. YUM. I always put chocolate on the bottom because, duh, saving the best for last, so we’ll start here with a chocolate chia pudding.
For the chocolate chia almond pudding:
3 dates, softened (I put them in a bowl covered with water in the microwave for a minute to soften hard dates)
1/2 cup cocoa powder
1 &1/2 cup soymilk
1/4 cup water
1/2tsp vanilla extract
1/2tsp almond extract
1/3 cup Chia seeds
Place all ingredients in high speed blender, until super creamy smooth. If too thick to blend, add a little more water until blending easily. Then pour into small glass dishes or ramekins, filling only half full.
Next the vanilla pudding:
1 12oz container Mornaga extra firm silken organic tofu
2 TBS melted coconut oil
1TBS vanilla extract
1 dash cinnamon
3 dates softened
1 tiny piece of Madagascar vanilla bean for that true vanilla flavor!
Blend on high until creamy and fragrant, then pour on top of chocolate layer. Place in fridge for at least 3-4 hours or overnight to get maximum texture and taste benefits, but do sample your flavors from the blender. 🙂 ENJOY!