Chocolate Pudding

Borrowed this latest taste-treat from Chef Del's "Better than Vegan" Cookbook.   Had to change-up the sweetener portion of the recipe since I did not have enough dates to make the 'date syrup' per the recipe instructions. However, I did have date sugar (not really sugar at all but ground dried dates) on the pantry shelf and a few Medjool dates.  So I whipped up a suitable substitute.

Hankering for a chocolate fix?  This could be your next favorite new thing.  I made myself two pudding cups  for the refrigerator and froze the rest in ice cube trays.  Want to try some in the blender when I'm craving some 'nice cream.'

1 12-oz package silken tofu, drained

1/3 cup unsweetened cocoa powder

1 cup BEST DATE SYRUP EVER (click here for a recipe)

1/2 tsp. vanilla extract

pinch of sea salt

Combine all ingredients in a blender and puree until smooth and creamy.  Refrigerate until well chilled.

Here's the sweetener I used...1 c. water, 1/4 cup date sugar, liquid stevia to taste and two whole dates (pits removed----hahahaha  Forgot to remove pits and when I put everything in my blender I heard this GRATING sound and remembered "I forgot the pits!!"  What a mess removing them at that point in the production.  HA!  But I did...too many yummy ingredients to waste...and removed them both).  You can simmer this on the stovetop, like I did...or just throw it all in the blender with the other ingredients.  I'm not sure it makes much difference in taste, the way I did it.  

YUMMERS!

Pumpkin Bread Pudding

Now I remember why I didn't post this recipe immediately.  For awhile there, I seemed to be loving every new recipe I was trying from the "Forks Over Knives Cookbook," and not coming up with anything original. Fast forward many months, and at least a dozen 'bakings' of this recipe. I have tried and tested enough times to recommend this deliciousness to anyone and everyone, despite their dietary leanings.

I've tweaked this to suit me and mine.  I use a combination of dry Stevia and Erythritol for the sweetener.  The original recipe calls for maple syrup, like this is a healthier alternative to regular sugar.  Really?  Use whatever sweetener you like where it calls for it (too many 'scientific opinions' on this topic.  I am not trying to convince anyone of which one is right or better or healthier).  I also use the lowest calorie bread where it calls for whole-wheat bread.  Why add extra calories where you won't even taste the difference?  Sara Lee has a nice lower calorie-per-slice variety and so does Nature's Own, multi-grain or whole wheat.  Everything else in the recipe is pretty straight forward from the cookbook's recipe.

Gather together your ingredients and preheat the oven to 350 degrees:

In a large bowl, whisk together ...

1 1/4 c. pumpkin pure  (save the leftovers from your 15-oz. can, freeze in ice cube tray and pull out individual servings to make a pumpkin spice latte).
1 c. almond milk (30 cal. per cup)
1/2 c. sweetener (I use 1/4 c. dry Stevia in the Raw and 1/4 c. Erythritol)
2 t. vanilla extract

Add ...

2 T. cornstarch
1/2 t. salt (can omit; I use about 1/4 t.)
1/2 t. cinnamon
3/4 t. ground ginger
1/4 t. nutmeg
1/4 t. allspice
1/8 t. ground cloves

...and whisk well.

Pumpkin Bread Pudding topped with banana/peach
sorbet and bits of dried dates

Cube 8 slices stale whole-wheat bread into 1-inch pieces (about 6 cups) a fold into pudding batter until well coated.

Add 1/4 - 1/2 cup raisins and stir just until mixed.

Pour pudding into 8" x 8" non stick or silicone baking pan.

Bake for 25 minutes or until the top is golden brown and firm to the touch.  If additional baking is needed, check every five minutes for doneness.  Served warm is TASTY!

I refrigerate leftovers and then pop a slice into the microwave for about 10-15 seconds before serving.

In a hurry in the morning?  Cut a slice of this for a quick 'on the go' breakfast!

Yummers!