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Cherry-Chocolate Pudding Bites



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”:



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

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)



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)


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.


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.


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


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.