Creamy Chocolate Vegan Pudding

Ingredients

• 16 ounces silken tofu  
• 1 cup chopped dark or semi-sweet vegan chocolate  
• 3 tbsp sunbutter  
• 3 tablespoons cocoa powder  
• 1/4 cup maple syrup  
• Pinch salt  
• Cocowhip™ (non-dairy whipped cream)  
• Chocolate shavings for garnish 

Directions

1. Melt the chocolate in the microwave for 30 -45 sec stirring every 15 sec to avoid over heating and burning. 
2. Once fully melted, stir well and combine with the sunbutter. Add silken tofu to Hamilton Beach Powermax Blender and blend on high until creamy.  
3. Add in remaining ingredients (cocoa powder, maple syrup, sunbutter and chocolate mixture, and a pinch of sea salt and blend until incorporated.  
4. Pour mixture and fill small jars 3/4 of the way full and allow to set in the fridge for 2-3 hours. 
5. Just before serving top with a dollop of Cocowhip or non-dairy whipped cream and garnish with chocolate shavings.  
6. Serve immediately and enjoy! 

Makes: 4 servings