½ block (7 to 8 ounces) extra-firm regular tofu, drained and broken into chunks
3 tablespoons maple syrup
1 teaspoon vanilla extract
Chocolate Pudding
½ cup nondairy milk
3 tablespoons maple syrup
½ block (7 to 8 ounces) extra-firm regular tofu, drained and broken into chunks
1 teaspoon vanilla extract
⅔ cup 55% cacao vegan dark chocolate chips, plus 6 more for garnish
Instructions
To make the vanilla cream, put all of the vanilla cream ingredients into a blender and process until completely smooth. Transfer the vanilla cream mixture to a medium-sized bowl.
To make the chocolate pudding, put the nondairy milk and maple syrup into a small saucepan and bring to a simmer over medium-low heat. Put the tofu, vanilla and chocolate chips into the blender in the order listed. As soon as the nondairy milk mixture begins to bubble, immediately pour it over the tofu-chocolate chip mixture in the blender. Process for 1 minute, or until completely smooth.
To assemble the parfaits, start with six mini-martini glasses or small parfait glasses. For each serving, spoon about one-sixth of the vanilla cream into the bottom of the glass, then top with about one-sixth of the chocolate pudding, and garnish with a single chocolate chip. Repeat with the remaining glasses to make 6 servings in all. Refrigerate for 6 hours, or until completely chilled, before serving. Covered and stored in the refrigerator, leftover pudding will keep for about 2 days.
Recipe by Chic Vegan at https://www.chicvegan.com/jazzy-vegetarians-vanilla-cream-chocolate-pudding-parfaits/