Chocolate Pudding with Miso Peanut Caramel | Recipe | Natalie Penny

Name: Chocolate Pudding with Miso Peanut Caramel | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; To make the caramel, place all the ingredients in a small saucepan and warm over a medium-low heat, stirring until it's silky smooth. Remove from the heat and set aside.; Add the drained silken tofu, vanilla extract, maple syrup and a pinch of sea salt to a food processor. Blitz until smooth, then scrape down the sides and blitz again.; With the motor running, pour in the chocolate in a steady stream. Stop the machine, scrape down the sides, and blitz again.; Serve straight away, or place in the fridge for a chilled version, where they will keep well for a week.

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Silky smooth and lower in fat than my regular chocolate pots , this dessert uses silken tofu instead of hard coconut cream.

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Ingredients

Ingredients
Instructions
To make the caramel, place all the ingredients in a small saucepan and warm over a medium-low heat, stirring until it's silky smooth. Remove from the heat and set aside.
Add the drained silken tofu, vanilla extract, maple syrup and a pinch of sea salt to a food processor. Blitz until smooth, then scrape down the sides and blitz again.
With the motor running, pour in the chocolate in a steady stream. Stop the machine, scrape down the sides, and blitz again.
Serve straight away, or place in the fridge for a chilled version, where they will keep well for a week.