Chocolate Orange Pudding

Free of: egg, nut, oil
Serves 4

Sometimes, all I want for dessert without being too “ bad” is some chocolate pudding. In this version, I’ve combined three of my favorite flavors, chocolate, orange, and ginger, for a luscious and creamy treat.

1 (12-ounce) package firm silken tofu, drained
1/3 cup unsweetened cocoa powder
2 tablespoons pure maple syrup
2 tablespoons Orange Date Syrup (page 189)
1 teaspoon gluten-free vanilla extract
Soy Velvet Whipped Cream or other dairy-free whipped cream
1 tablespoon chopped crystallized ginger, for garnish
2 teaspoons orange zest, for garnish

Combine the tofu, cocoa powder, maple syrup, date syrup, and vanilla in a blender.  Cover and puree the mixture, scraping down the sides as needed, until the pudding is smooth and creamy, about 2 minutes. Transfer the pudding to individual serving bowls, cover, and refrigerate for at least 1 hour. Top with a dollop of whipped cream, and sprinkle with crystallized ginger and zest.

Soy Velvet Whipped Cream
Makes 2 cups

1 (12-ounce) package firm silken tofu, drained
2 tablespoons Date Syrup (page 189)
2 tablespoons pure maple syrup
1 teaspoon gluten-free vanilla extract
1/4 teaspoon guar gum (1/4 teaspoon more for a firmer cream)

Place all the ingredients in a blender, cover, and whirl at top speed, scraping down the sides often, until smooth, about 2 minutes. Transfer to a container with a tight-fitting lid and refrigerate for 1 hour or for up to 3 days. Stir to blend before using.