This is a such an easy but impressive pudding. You could also serve it with whipped vegan cream, and chocolate-dipped cherries.
2 x 349g packs firm silken tofu
200g dark chocolate
4 tbsps brandy
3 tbsps agave syrup (or maple syrup)
2 tbsps soya cream
For the walnuts
1 heaped tbsp vegan butter or spread
- Press the water out of the tofu gently, before placing it in the food processor. Blend on ‘high’ until it’s a smooth, creamy texture.
- Add the chocolate to a dry bowl over a simmering pan of water. (Don’t let the bowl touch the water). Melt, stirring, then add the brandy, stirring in well. Set aside to cool.
- Add the cooled chocolate, syrup and soya cream to the tofu, and blend, scraping the sides occasionally, until you have a smooth mixture. Taste for sweetness and add a little more agave/maple syrup if you like.
- Place into bowls or glasses and put in the fridge to chill for at least 2 hours.
- Put the walnuts in a shallow, non-stick pan over low-medium heat, and add the other ingredients. Keep stirring until the butter and sugar are melted and the walnuts are fully coated in the liquid mix.
- Remove from the pan with a slotted spoon and scatter onto greaseproof paper to harden. Do this quite quickly, before they clump together.
- Leave for a few minutes to cool, before serving.