If you didn’t already get this from the title, this is a really decadent dessert. Pudding is one of those things that most people can agree is awesome. Kind of like puppies. I don’t trust anyone who doesn’t like puppies, and I certainly don’t trust anyone who doesn’t like pudding. Especially this pudding with a subtle rosemary infusion. I can’t think of anything more fitting for this dewy spring evening.
Rosemary-Chocolate Pudding with Chocolate-Covered Espresso Beans — adapted from Grub: Ideas for an Urban Organic Kitchen
The possibilities are endless for this recipe. Replace the rosemary with a different herb like lavender or espresso beans, vanilla beans, citrus zest…the world is your flavored pudding.
Bonus: It’s sweetened with maple syrup (no sugar), so you won’t get (so much of) a sugar high and then a sugar crash immediately after. I’m sensitive to sugar, and I could definitely handle the level of sweetness, even for breakfast (although that’s probably not the best idea).
- 1 can coconut milk (you will only end up using 3 tablespoons; save the rest in an airtight container in the fridge for another recipe; use within a few days.)*
- Leaves from 3 rosemary branches, branches discarded
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1/8 teaspoon salt
- 1 box Mori Nu firm silken tofu
- Handful of chocolate-covered espresso beans (to sprinkle over individual servings), optional
*Tip: Use leftover coconut milk to make mashed yams/sweet potatoes with maple syrup, olive oil and salt. Delish!
- Bring 1 can of coconut milk and rosemary leaves to a boil in a saucepan over high heat, reduce heat to medium and simmer for 10 minutes, stirring often. Remove from heat and strain into a bowl.
- In same saucepan, combine 3 tablespoons of rosemary-infused coconut milk, maple syrup, vanilla, cocoa powder and salt. Bring to a boil over high heat, then reduce heat to low and simmer for 1 minute, stirring constantly. Remove from heat.
- Add tofu to mixture and, using a hand blender, blend until smooth. Transfer to a bowl with an airtight lid and refrigerate for 2 hours or overnight. Serve chilled and, if using, sprinkle a few chocolate-covered espresso beans on each serving.
Yield: 4 servings