I’ve been trying to curb my sugar intake lately – just because I’m vegan doesn’t mean my life is devoid of temptation, far from it in fact. Even though I can’t indulge in ‘normal’ confectionery or baked goods there is plenty available to me that I can eat and eat I do! For this reason I’m always searching for treats that are big on taste and low on the guilt factor.
Sugar tastes good. I know that, you know that but we also know that too much is not a good thing. The question is how much is too much? I include my fruit as part of my daily sugar fix because whether we want to admit it or not fruit contains a whole heap of sugar. Now don’t get me wrong, fruit is definitely good for you and we all need a bit of sugar but it’s the refined kind that concerns me – that’s the stuff that’ll send your sugar levels spiking.
Some people say sugar is sugar but I beg to differ. I’m well aware this is risky territory so I’m not going into the in’s and out’s of sugars and sweeteners. What I will say is that I’ve heard enough conflicting information about agave nectar to make me want to use it less frequently – I’ll still use it but more sparingly. I’m from the school of thought that everything in moderation is the way to go – does that sound crazy coming from a vegan?
I’m pretty taken with Sweet Freedom anyway so that kinda solves my ‘what to use in place of agave’ problems – well until I discover something dubious about that. For now though I’m happy to take part in a little maple syrup action coupled with small doses of date syrup, scant amounts of malt syrup and molasses with a reasonable reliance on the aforementioned sweet freedom, which is basically fruit syrup.
I now find I rarely use refined sugar except for perhaps in pancakes and baked goods but even then I’m always finding ways of substituting. My problem is I will not sacrifice taste and in some cases only ‘real’ sugar will do. Not here though – this pudding is perfectly sweet with the small amount of sweet freedom, dash of almond extract and cacao powder that is included. It helps that cacao powder has a lovely natural sweetness to it. Cacao is less bitter than cocoa powder with a smoother result yielded in the overall flavour. It is expensive, however, so feel free to use cocoa powder – just make sure it’s fairtrade.
Oooof! That was very long winded post for what is actually a very simple recipe. Literally made in seconds with just enough sweetness to satisfy that nagging tooth.
vegan chocolate pudding in minutes
1 cup silken tofu
1 1/2 tbsp sweet freedom
1 tbsp cacao powder
1/4 tsp or dash of almond extract (or a cheeky splash of Disaronno)
Put all the ingredients in a hand blender and blitz.
Divide between two ramekins and eat immediately or for a firmer pudding refrigerate for a few hours.
Serve on its own or with some whipped sweetened coconut cream.
That’s it!
Nicole said:
Oh, I like the sounds of Sweet Freedom! Too bad it’s not available in Canada 😦
I’m always on the lookout for natural sweetener options. Refined cane sugar is evil. Have you tried brown rice syrup? It’s also a good alternative.
peasoupeats said:
I’ve heard a lot of good thing about this Brown Rice Syrup – haven’t seen it in my local store though:( Maybe I’ll send off for it. I’m way jealous of all the amazing things available in Canada. I’m gradually whittling out cane sugar – trying to get my Husband to not have any in his tea although I haven’t been very successful so far!
Nicole said:
Perhaps we should do a swap: I’ll send you some brown rice syrup in exchange for some Sweet Freedom 🙂
I have the same trouble with my hubby. He drinks at least 2 cups of tea every day with brown sugar.
noblenourishment said:
Ooooh I can just imagine myself devouring this, before even getting to the stage of putting it into individual pots!
peasoupeats said:
Yeah, I was tempted to myself but I don’t think my Husband would’ve been very happy;)
peasoupeats said:
I’d certainly do an exchange – no bother:) I’ve told my Husband of my plans to wean him off his sugary tea – he remains unconvinced!
veggiegrettie said:
We don’t have Sweet Freedom in the US either…I just went to the website and ordered some from the UK because I am very intrigued. I can’t wait to receive it!
peasoupeats said:
Awesome! I think you’ll really like, I’ve been using it more and more to sweeten things. Let me know when you’ve used it:)
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Corina said:
I’m glad I’ve just come across this post as I’m going to have some tofu left over later and this will be a great way to use it up.
peasoupeats said:
That’s brilliant Corina – funnily enough I used leftover tofu for it too:)
foodsonthetable said:
This would be great sweetened with date syrup as well. It goes great in chocolate themed items!