These tasty pudding cups combine chocolate and peanut butter flavored silk tofu pudding, along with warm and toasty marshmallows on top. Super easy dessert that you can make in a flash.
Soak the dates in warm water for five minutes, to soften. Drain water.
Add all the pudding ingredients (except the cocoa powder) to a blender. Blend from low to high until smooth.
Pour out half of the pudding, into a small bowl.
Add the cocoa powder to the pudding still in the blender. Blend until combined. Pour the chocolate mixture into another side bowl.
Place both bowls in the fridge or freezer to chill. You want them to chill just until they are thick and firmed up to a mousse-like state. (About 40 minutes in the fridge or 25 minutes in the freezer).
When the puddings are ready, scoop the vanilla pudding into serving cups. Followed by the chocolate layer.
Roast your marshmallows on your stovetop. Roast in sets of two, on your halved bamboo skewers. Add the toasted marshmallows on top of the puddings to serve.
This recipe was created for the “50 Plates of Tofu” campaign for the state of Alaska.