Taking photos of pudding is hard. Not that I’m an ace – food photographer or anything, but I think generally my pics are ok-ish. Not good enough to win contests but decent enough to not feel embarrassed showing them to the world here on the blog. Pudding is a challenge. I had no idea. I wasn’t prepared for that. I’m not sure if it is the clear glass containers or the fact that pudding is a gloppy, dark and shiny food. Either way, I’m not pleased with these photos – but you do get the point from the photos….
Specifically chocolate banana pudding and its vegan. My kids went crazy for this stuff – which is not an exaggeration. They were kinda crazed. It’s possible they are kinda crazed all the time. But whatever.
As a rule we never have dessert in our house. Never do we have just-because-its-Thursday-and-I-thought-dessert-would-be-fun dessert. Never. Ever. So this could be why my kids were kinda crazed over this pudding.
And yes… I totally realize my lack of dessert making, makes no sense considering the number of cookie recipes on this blog. I love to bake. And I believe in treats. I just don’t believe in making dessert. Except for maybe some very special occasions.
So this is rich, sweet and very creamy. The banana layer is a little softer than the chocolate layer, which is a nice contrast. I added coconut oil to help firm up the pudding as it chills. Chilling is a must before serving. And yes, since this is all real banana and banana does that thing where it turns darker and darker as it sits, the banana layer will get darker the longer it sits. You probably don’t want to make this too far in advance. However, you won’t have leftovers, so don’t worry about that. And it’s really quick, so other than 30 minutes in the fridge while you make and eat dinner, this stuff takes a few minutes to prepare.
Which means you could easily pull this off as an any-night-of-the-week-dessert. No sweat. If you believed in that sort of thing.
You will need a blender.
Recipe slightly adapted from Chocolate Covered Katie
- 1 package (12 oz) MoriNu style tofu (firm)
- 3 tablespoons coconut oil, melted
- 1 cup mashed banana (about 3 bananas)
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 3-4 tablespoons white sugar (to taste)
- 1/2 cup chocolate chips
- 1 tablespoon cocoa powder
- 1 banana sliced - optional
- To your blender add tofu, mashed banana, coconut oil, salt and vanilla. Blend on high speed until smooth. Scrape down sides and blend again. (I use a Blendtec and used the dips and sauces setting here). Add sugar and blend again, tasting for sweetness. How much sugar you need to add will depend on the ripeness of your bananas. Really ripe bananas work nice here.
- To make layers, fill 4-5 small single serving containers with about half of the mixture. If using, layer slices of banana on top of this layer and set aside.
- With the remaining mixture in the blender, add chocolate chips and cocoa. Because I am using a high speed blender I don't need to melt my chocolate first. It will blend right in. If you are using a regular blender it would be helpful to soften the chocolate slightly, I don't think you will need to fully melt it, and you don't want it hot. Blend until smooth and creamy, scraping sides of blender as needed.
- Add chocolate layer on top of banana layer in seving dishes and place in the refrigerator to chill for at least 30 minutes. Serve with remaining sliced bananas.