Easy Vegan Chocolate Pudding

Serves 6

6 ounces semi-sweet chocolate chips*
1 10-ounce package firm silken (aseptic-packed) tofu
1 to 2 tablespoons brown sugar, honey**, or brown rice syrup
Dash of nutmeg
Peanut butter to taste
1 banana, sliced into rounds

Melt the chocolate chips in a small saucepan or double boiler over medium heat.
Pour the melted chocolate into a food processor.
Add the tofu and process until smooth.
Add the brown sugar, honey, or rice syrup.
Sprinkle in the nutmeg.
Process again until velvety smooth.
Spread peanut butter in the bottom of six dessert cups.
Pour pudding into dessert cups.
Top with banana slices.
Chill for at least 1 hour before serving.


*Note: make sure you use the kind whose ingredients say "soy lecithin" rather than just "lecithin". Chiisuta informs me that lecithin that isn't specified as soy lecithin often comes from animal sources.

**Depending on whether you consider honey to be vegan. This doesn't seem to be widely agreed upon.