For the pudding:
250 grams (about 1 1/3 cups) Dark Chocolate
400 grams (about 14 oz) Soft Tofu
10 grams (1/2 tbsp) of Vanilla
40 grams (1/4 cup) Brown Sugar
10 grams (about 2 tsps) Espresso
toppings: Raspberry compote (recipe below), toasted coconut, fresh raspberries, sugar in the raw, sea salt
DirectionsMelt dark chocolate, set aside. Blend tofu, vanilla, brown sugar, and espresso together. Whisk chocolate and tofu mix together. Pour in glasses, about 4 oz each. Let chill 2 hours. Top with a dollop of raspberry compote, toasted coconut, fresh raspberries, sugar in the raw, and sea salt.
Ingredients500 grams (about 4 cups) Raspberries
375 grams (about 2 cups) Sugar
DirectionsMash together raspberries and sugar. Add to a pan and boil, whisking frequently.
Cook until slightly thickened. Store an remaining compote in the fridge for 3 days in the fridge.