Ingredients

The following ingredients have 4 Servings
  • 12.3 ounces silken tofu
  • 2/3 cup dark unsweetened cocoa powder
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 ⅓ cup whipped topping or my Stabilized Whipped Cream
  • 1/4 cup caramel sauce
  • 1/4 cup chopped pecan pieces

Instruction

  • Drain the silken tofu by placing it on a plate to sit while you prepare the other ingredients for the recipe. Place the plate over the sink and gently placing your hand on top of the tofu to hold it from slipping, pour the water into the sink. Or you can also use a paper towel to soak it up. Slice it into cubes.
  • Place the tofu, dark cocoa powder, powdered sugar, and vanilla into a food processor, and puree for 1 minute. Scrape down the sides, and mix for another 30 seconds.
  • Place ⅓ cup chocolate pudding into the bottom of each serving dish. Cover with a tablespoon each of caramel sauce and chopped pecans. Put ⅓ cup of whipped topping over that, and then add another layer of pudding followed by more caramel, and pecans. Pipe or scoop additional whipped topping over the pudding. drizzle with a little more caramel sauce and sprinkle with pecans.
  • Refrigerate for 30 minutes before serving. You can skip this step, but I found it tastes even better when the whole dessert has been chilled together.