- 12 oz silken tofu
- 3/4 cup cocoa powder
- 2 ripe bananas
- 1/3 cup almond milk (or any other non-dairy milk)
In a food processor or blender, combine tofu, cocoa powder, sugar, and almond milk. Blend ingredients until smooth.
Pour pudding into cups or a bowl and place into the refrigerator. Allow to set for at least 15 minutes.
Top with coconut whipped cream if desired. Store in the fridge for up to 5 days.