Over the years I have learned that simple is better when it comes to dessert and that is why I love making vegan desserts. They are surprisingly easy to make with few ingredients and I actually prefer them over traditional desserts made with butter, flour, and sugar. And on the plus side, they are made with amazing healthy foods that, when eaten in moderation, are extremely good for you.

Moderation is the key word here. Vegan desserts still have calories in them — even though they come from coconut or nuts instead of butter and cream. This dessert is made with tofu which is also something I eat in moderation (only once a week at most). I am still not sure where I stand on tofu and other soy products. Soy products are often GMO foods, but at the same time tofu has calcium, protein and other nutrients (plus I like the way it tastes) so I choose moderation over any strict rules about it.

Here is a great link to read more about the tofu/soy debate if you want to read up on the subject.

http://www.yogajournal.com/article/food-diet/tofu-surprise/

Now onto the yummy, chocolatey pudding I made….

WHAT YOU NEED

• 1 banana
• 4 pitted mejdool dates
• 1 block extra firm organic tofu (roughly cut into cubes)
• 1/4 cup unsweetened coconut flakes
• 2 tbsp Agave
• 1/3 cup cocoa
• 1 tsp vanilla
• 1/3 almond milk (we used cashew milk and it was extra yum)
• Garnish with slivered or sliced almonds and shredded coconut

WHAT TO DO

Put everything in your food processor or blender and mix until you get pudding. It’s that simple! This dessert is packed with protein, and no one will have any clue it’s vegan!

ENJOY

xoxo

Rebecca