Enjoy this easy-to-make, decadently silky and chocolatey dessert without guilt.
1 cup non-dairy milk (I use soy)
2 Earl Grey tea bags
1 cup dates, pitted
1 cup boiling water
1/3 cup cocoa or cacao powder
12.3 ounces extra firm silken tofu
In a small bowl or glass measuring cup, heat the non-dairy milk in microwave until it is very hot to the touch. Add the contents of the two tea bags and stir a few times to saturate, then cover tightly with foil and let steep for an hour or so – or put in the refrigerator to steep overnight.
When ready to make the pudding, place the dates in a small bowl or glass measuring cup and cover with 1 cup boiling water. Let sit for 15-30 minutes. Drain but reserve the liquid.
Take the non-dairy milk/tea mixture out of the refrigerator. No need to strain out the tea leaves, the whole kit-and-kaboodle goes into the pudding.
In a blender, add the dates and non-dairy/tea mixture. Process until very smooth. Carefully add the cocoa powder and the tofu. Process again, adding small quantities of the reserved date water as needed to produce a super smooth and silky texture. Be careful not to add too much of the liquid as you’re going for a thick pudding. You should only need 1-2 tablespoons. (Use any leftover date water to cook your morning oatmeal.)
When smooth, pour and spoon the mixture between 6 teacups (or other small containers). Chill for several hours before serving.
This is delicious using chai tea as well. Add some vanilla extract when processing the pudding, taste and adjust for sweetness.