1

ABOUT THE RECIPE:

Cherry-Chocolate Pudding Bites are fun and fabulous sweet treats featuring a baked tortilla base covered in chocolate and filled with a delightful cherry-chocolate pudding. YUM.

Makes 36 “Bites”:

2

INGREDIENTS:

BOWLS
3, 10 to 11-inch whole wheat tortillas (see note)
¾ cup vegan chocolate chips (55% to 70% cacao)
1 tablespoon vegan powdered sugar, plus more as needed

PUDDING
1/3 cup nondairy milk
¼ cup maple syrup
3 heaping tablespoons black cherry or cherry preserves
7 to 8 ounces extra-firm regular tofu, well drained and broken into pieces
1 cup vegan chocolate chips (55% to 70% cacao)

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Put 1 tortilla on a solid surface board, and cut into 12 rounds using a 2 ¼ to 2 ½ -inch, round cookie cutter. Carefully fit each round into the inside of a cup in a twelve-cup mini-muffin tin. Repeat until all of the tortillas are cut and snuggly fit into a min-muffin cup, in each of 3, twelve-cup mini-muffin tins (to make 36 “bowls” in all)

4

Bake for 7 minutes, or until the tortilla bowls are almost firm and slightly golden on the bottom and around the edges. Transfer to a wire rack, and let cool about 20 minutes.

While the tortilla bowls cool, melt the vegan chocolate chips in a double boiler over medium-low heat. Turn to very low and carefully dip the bottom of each tortilla bowl into the melted chocolate, using a small rubber spatula to help spread the melted chocolate over the bottom and make it smooth. Put the chocolate covered bowls upside down on a sheet pan that has been lined with unbleached parchment paper.

5

Once all of the tortillas have been covered in chocolate, put them in the freezer for 3 to 7 minutes to firm up slightly. Once the chocolate is almost firm, arrange the chocolate covered bowls, bowl side up, on a wire rack and dust the inside with powdered sugar. Return the bowls to the parchment lined sheet pan and refrigerate until the chocolate coating is completely firm.

6

To make the pudding, heat the nondairy milk and maple syrup in a small saucepan over medium-low heat until simmering.

7

Put the preserves and tofu in a high-performance blending appliance, then add the chocolate chips. Pour in the simmering nondairy milk mixture and process for 45 seconds to 1 minute, or until completely smooth.

Spoon about a tablespoon (or so) of the mixture into each of the chocolate tortilla bowls, dividing it evenly among the bowls. Cover, and refrigerate for 6 to 24 hours. Serve cold.

Chef’s Note: For a gluten-free option, use your favorite gluten-free tortilla, such as a brown rice tortilla.

Ingredients

Directions

1

ABOUT THE RECIPE:

Cherry-Chocolate Pudding Bites are fun and fabulous sweet treats featuring a baked tortilla base covered in chocolate and filled with a delightful cherry-chocolate pudding. YUM.

Makes 36 “Bites”:

2

INGREDIENTS:

BOWLS
3, 10 to 11-inch whole wheat tortillas (see note)
¾ cup vegan chocolate chips (55% to 70% cacao)
1 tablespoon vegan powdered sugar, plus more as needed

PUDDING
1/3 cup nondairy milk
¼ cup maple syrup
3 heaping tablespoons black cherry or cherry preserves
7 to 8 ounces extra-firm regular tofu, well drained and broken into pieces
1 cup vegan chocolate chips (55% to 70% cacao)

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Put 1 tortilla on a solid surface board, and cut into 12 rounds using a 2 ¼ to 2 ½ -inch, round cookie cutter. Carefully fit each round into the inside of a cup in a twelve-cup mini-muffin tin. Repeat until all of the tortillas are cut and snuggly fit into a min-muffin cup, in each of 3, twelve-cup mini-muffin tins (to make 36 “bowls” in all)

4

Bake for 7 minutes, or until the tortilla bowls are almost firm and slightly golden on the bottom and around the edges. Transfer to a wire rack, and let cool about 20 minutes.

While the tortilla bowls cool, melt the vegan chocolate chips in a double boiler over medium-low heat. Turn to very low and carefully dip the bottom of each tortilla bowl into the melted chocolate, using a small rubber spatula to help spread the melted chocolate over the bottom and make it smooth. Put the chocolate covered bowls upside down on a sheet pan that has been lined with unbleached parchment paper.

5

Once all of the tortillas have been covered in chocolate, put them in the freezer for 3 to 7 minutes to firm up slightly. Once the chocolate is almost firm, arrange the chocolate covered bowls, bowl side up, on a wire rack and dust the inside with powdered sugar. Return the bowls to the parchment lined sheet pan and refrigerate until the chocolate coating is completely firm.

6

To make the pudding, heat the nondairy milk and maple syrup in a small saucepan over medium-low heat until simmering.

7

Put the preserves and tofu in a high-performance blending appliance, then add the chocolate chips. Pour in the simmering nondairy milk mixture and process for 45 seconds to 1 minute, or until completely smooth.

Spoon about a tablespoon (or so) of the mixture into each of the chocolate tortilla bowls, dividing it evenly among the bowls. Cover, and refrigerate for 6 to 24 hours. Serve cold.

Chef’s Note: For a gluten-free option, use your favorite gluten-free tortilla, such as a brown rice tortilla.

Cherry-Chocolate Pudding Bites
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