Earl Grey Chocolate Pudding

Enjoy this easy-to-make, decadently silky and chocolatey dessert without guilt.




  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. When smooth, pour and spoon the mixture between 6 teacups (or other small containers). Chill for several hours before serving.