Trying to find quick and easy puddings that satisfy my chocolate craving without going all in on sugar is hard but I think I have cracked it! Each pot packs about 6g of protein and 14g of sugar.

This 3 ingredient recipe is so simple and made with store cupboard ingredients. The silken tofu might seem an unusual choice but it’s a great way to add high quality protein and adds such a smooth and silky texture. You could add more maple syrup, or use honey, but this amount was sweet enough but not too sickly for me.

I used 85% chocolate, but the recipe would work well with 70%, or a mixture of milk chocolate and dark chocolate if you are ok with adding a small amount if dairy.

Unlike the set, harder tofu that has a bite, is often found in the supermarket refrigerators and used as a meat substitute, or might be served cubed, the silken tofu is found in the pantry aisle in the supermarket, in amongst the world foods and is stored in the cupboard.

---

Ingredients

Takes 10 minutes, serves 5

300g Organic Silken Tofu

30g maple syrup

100g dark, good quality chocolate

---

Method

1. Break dark chocolate into cubes and place in a microwavable bowl. Chocolate can burn easily when being melted in the microwave so put on 15-30 sec bursts and check and stir regularly. Remove from microwave before all the hard pieces have fully melted. The temperature of the chocolate will naturally melt the last few bits and reduce the risk of burning the chocolate. Alternatively place in a metal dish over a pan of hot but not quite boiling water. Make sure the bottom of the dish is not sat in the water and met the chocolate over the hob whilst continuously stirring.
2. In your blender, I used a Nutribullet, add the 300g of tofu straight from the pack, discarding the small amount of liquid inside the packet. Add 30g of maple syrup. You can always adjust to taste and add more later if needed.
3. Using a soft spatula, pour all the melted chocolate into the blender and blend the three ingredients together until a uniform colour is achieved. It won’t take long.
4. The recipe fills roughly 5 small ramekins. it can be eaten immediately but if you wish for a harder texture you can place in the fridge for an hour before eating. This will store in the fridge for up to 3 days but I would suggest overing the pots to prevent any discolouration on the top.
5. If wanting to make it a bit fancier, you could serve with raspberries or orange segments. Soaking the oranges in Cointreau is optional!