Baked Alaska-Inspired Tofu Pudding
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. These flavors are perfection.
Servings: 3 servings
Ingredients
- 1 package House Foods Tofu, soft
- 6 Medjool dated, pitted
- ½ teaspoon vanilla extract
- ¼ cup maple or agave syrup
- ⅓ cup peanut or almond butter
- ¼ teaspoon salt
- Also: 2 teaspoon cocoa powder, unsweetened
- 6 large vegan marshmallows ( I used Sweet & Sara vegan marshmallows, Dandies is another vegan brand)
- bamboo skewers
Instructions
- 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 fully chilled, scoop the vanilla pudding into serving cups. Followed by the chocolate layer. (Place back in the fridge while you work on the marshmallows.)
- Roast your marshmallows on your stovetop. Roast in sets of two, on your halved bamboo skewers.
- Grab the fully chilled, layered pudding cups. Add the toasted marshmallows on top of the puddings to serve.