- 1 c chocolate soy milk
- 1 tbsp loose green tea leaves
- 10 oz (one bag) semisweet vegan chocolate chips
- 12 oz silken tofu
- ¼ c soft tofu
- 2 tbsp matcha tea (green tea powder, available at any good tea shop), optional
Pour the chocolate milk and tea leaves into a small pot and bring to a boil. Turn off heat and let the chocolate milk cool. Melt the chocolate chips in a double boiler (or you can do this in a small pot over low heat, stirring constantly).
Put the soy milk mixture (Heidi: this is where I strained it), melted chocolate, silken tofu, and soft tofu into a food processor. Blend until totally smooth. Put into individual cups or bowls, and refrigerate for at least one hour.
Before serving, take a paper doily or any other design cutout and lay it over the pudding.
Generously powder the top of the doily or cutout with the matcha. Lift the doily or cutout, making sure not to disturb the design you just made. Serve immediately.