Sensational Carob Mint Tofu Pudding

Recipe by: Vegan Delights by Jeanne Marie Martin (Harbour Publishing 1993)

1 lb soft (or firm) tofu
1 C maple syrup or fruit concentrate
1/2 C carob powder
2 Tbsp arrowroot powder (or corn starch)
3 tsp vanilla extract
8 drops peppermint extract
dash sea salt

Combine all ingredients in a food processor or homogenizing juicer.  Let chill (15 minutes in freezer or 1 hour in refrigerator).  The mint makes the carob taste more like chocolate.

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