Mint-Chocolate Tofu Pudding

Peppermint-Chocolate Pudding

Peppermint-Chocolate Pudding

One of the great things about Tofu, is it’s ability to take on flavors. My recipe for Tofu fried chicken is a prime example of that! If you haven’t tried that yet, then you might want to do so, and pair it with this recipe. I love puddings, and Justice De La Torre our staff Nutritionist has taught me many ways to enjoy them without the guilt of added sugars, or ingredients that aren’t so good for me. Like my recipe for Chocolate Avocado pudding—hey don’t knock it until you try it! I’ve yet to serve it to anyone who didn’t convert! Try it! If tofu or avocado are not your ingredients of choice, my recipe for Chocolate pots de Creme will more than suit your taste buds. They’re super creamy and so delicious, the perfect dessert for Valentines day, or any day! My daughters first experience with peppermint was with peppermint bark candy at Christmas. She fell in love with the flavor of peppermint and chocolate. So much so that for a while she referred to plain peppermint candies as peppermint bark. Since Valentines day is tomorrow, I decided to give my love, what she loves, chocolate mint, but in the form of pudding. She loves it. I almost didn’t get a picture to share with you guys, because she couldn’t wait for me to take pictures she wanted to eat it as soon as it was done.

Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

4 ounces of semi sweet dark organic chocolate (60%) melted or 1/3 cup of powdered chocolate
5 tablespoons of maple syrup or agave
1/2 teaspoon of peppermint extract
1 teaspoon of vanilla extract
1 14 oz package of silken or soft Non-GMO organic tofu

Melt the chocolate over a pot of water with a double boiler. Drain the tofu and place in a blender and blend until smooth, add in both extracts, your choice of sweetener, and the melted chocolate.
Blend until smooth, place in a glass bowl and chill for at least 30 minutes. Serve with whipped cream or just enjoy sans whipped cream.


Red, White, & Blueberry Crumble Tart

I love July fourth! It means getting together with family and friends to celebrate America’s independence with great food, drinks and at the end of the day beautiful fireworks.  This year is especially exciting for me because, it’s the first year that my daughter is old enough to watch and enjoy the fireworks. There is something so special about being able to view things like this through a child’s eyes. I thought I would revamp my Strawberry crumble tart with this healthier gluten free version, and add a little blue to make it more festive. Feel free to use any berry that you like for this, raspberries and blackberries would be an awesome alternative.  

Here’s what you need:
1/2 cup of almond meal 
1/2 cup of oats
4 tablespoons, or half a stick of cold butter, cut and cubed, 
a dash of cinnamon
1/2 cup of maple sugar, ( can also use coconut sugar, or brown sugar)
1pint of fresh strawberries (sliced)
1 pint of fresh blueberries 

Whipped cream: 
2 cups of heavy whipping cream
1/2 teaspoon of vanilla extract
5 tablespoons of maple syrup or agave

 Place the almond meal, oats, butter, sugar, and cinnamon into a food processor an pulse until it looks like this:
Place one tablespoon of the mixture into muffin tins:
Bake on 400 until golden brown about 10-15 minutes
Remove from oven and allow to cool. 
In a stand mixer add 2 cups of heavy whipping cream and 5 tablespoons of maple syrup, and 1/2 teaspoon of vanilla extract:
Whip until peaks form.  Layer the strawberries, blueberries and whip cream on top of the crumble and enjoy!

Happy Independence Day my fellow Americans!  What is your favorite food to eat on July 4th?

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