Vegan Tofu Spiced Chocolate Pudding

YIELD: 6 servings

PREP TIME: 15 minutes

CHILL TIME: 2 hours

3/4 cup water

2/3 cup + 3 tablespoons granulated sugar

8 ounces dark or bittersweet chocolate

16 ounces silken tofu, drained

1 tablespoon natural cocoa powder

2 teaspoons vanilla extract

1 1/2 teaspoons cinnamon

1/8 teaspoon cayenne

CocoWhip or Cool Whip, for topping (optional)

Heat water and sugar in a saucepan until the sugar is dissolved. (Usually soon after it comes to a boil. Stir occasionally.)

Meanwhile, melt the chocolate. Set both aside to cool a bit. They can be warm, just not super hot.

Place the sugar syrup and chocolate into the blender carafe along with all of the other pudding ingredients. Blend until smooth and a bit fluffy.

Pour into ramekins. Place in the refrigerator for at least 2 hours before serving. Once set, cover with plastic wrap. Will keep several days in the fridge.

Dollop with whipped topping if desired.

(adapted from New York Times Cooking, Mark Bittman)