About the Recipe
Rich, silky, and deeply chocolatey… these pudding pots taste like an indulgent dessert you’d order on a night out. But they’re made with just a handful of ingredients and only take five minutes to whizz up.
Dates bring natural sweetness, cocoa adds that deep chocolate hit, and silken tofu creates the dreamiest, velvety texture. A tiny hit of coffee quietly intensifies the flavour, making each spoonful feel just a little bit luxe.
Ingredients
2 teaspoons coffee granules
1 tablespoon boiling water
100g soft dates
2 tablespoons cocoa powder
300g silken tofu, drained
TOPPING SUGGESTIONS
Hazelnuts, roasted and roughly chopped
Pistachio, blitzed to a fine crumb
Mix of seasonal berries
Dark chocolate, finely chopped
Preparation
Soak the dates in hot water for a few minutes. In the meantime, dissolve the coffee granules in the boiling water and mix until dissolved into a paste.
Rinse the dates and add to your blender with the cocoa powder and coffee paste. Blitz until they form a smooth paste.
Add the tofu and keep blitzing until the mixture is completely smooth.
Spoon into two ramekin sized bowls (or champagne coupes if you want to add an extra ‘wow’) and place in the fridge for at least 2 hours until set.
Serve straight from the fridge with one of the topping suggestions.