Vegan "Spiked" Chocolate Pudding

Ok, this one was overdue. First of all, let me clarify the "spiked" part, no I don't put whisky in it .... although, that might not be such a bad idea ...hhmmm. By "spiked" I mean, it has carrots and sweet potato in it but the kids don't know it. SSSHH!!! Don't tell them!

Here goes ...

1 Mori-Nu (aseptic) Tofu SILKEN, NOT firm

8 oz. vegan chocolate chips (Trader Joe's, and Ghirardelli Semi-Sweet are vegan)

1/4 to 1/2 cup nondairy vanilla milk

1 small sweet potato or 1/2 large peeled and diced small (can omit if you just want all indulgence)
1 medium carrot peeled and diced small  (same as above, can omit)

1 teaspoon vanilla extract

*optional 1/4 teaspoon almond extract
*optional 1-2 Tablespoons maple syrup

1. Melt chocolate using double boiler method and set aside to cool.

Diced carrots and sweet potato should yield about 1 1/2 cups total.

Steam the veggies until REALLY REALLY soft.

I puree, as if for baby 1st food, with a little milk (always understood that it I mean nondairy!) in Magic Bullet Blender for a couple seconds. At the expense of sounding like a commercial, it is a great piece of gear, because it's really powerful and will give your this beautiful smooth consistency in a couple seconds. Whereas, when I've made the puree in the large blender, it always ends up lumpy, the kids don't mind, but this way it's even more covert.

Now, in the large blender I put the silken tofu, the pureed veggies, melted chocolate and about 1/4 cup nondairy milk and blend until fully mixed. Taste it and see if you like the amount of sweetness. For our taste, the sweetness provided by the veggies is enough and the kids don't know better because they don't really eat very sweet foods and rarely candy. Now, you might have to eyeball it a little bit and see if it needs a little more milk or not, and you have to remember that it will firm up a bit once it sits in the fridge. Refrigerate for at least two hours to allow to firm before serving. DONE!

NOTE: During the summer, use this exact same recipe but pour into Popsicle molds (link to BPA-free, kid size 2oz. molds) and TA-DA!, you got vegan fudgesicles. OR, if you use Extra Firm Mori-Nu and pour into pie shell and refrigerate over night, TA-DA! you got silken chocolate pie. OR, if you use Firm Mori-Nu and one entire container of Tofutti cream cheese, pour into pie shell and refrigerate over night, TA-DA! you got no-bake chocolate cheesecake, top with fruit sauce or nondairy whip, EXCELENTE! Ok, I've got no more annoying TA-DA's left ... GO BAKE!
PROVECHO!