Wild Blueberry Carob + Date Tofu Pudding

by Sarah on January 19, 2014 · 3 comments

I’ve got no real explanation for this one.IMG_2234 (1024x683)

Except that I have become rather obsessed with making date paste, am currently working my way through half a bag of frozen wild blueberries left from the Recipe Redux Wild Blueberry ChallengeIMG_2139 (1024x683)

…had a bunch of tofu chilling in the fridge–IMG_2169 (1024x683)

–oh, and, as Laura and I learned a few weeks ago, carob tastes good with everything.IMG_2182 (1024x681)

So, it may defy explanation.IMG_2224 (1024x683)

But the good kitchen experiments always do.IMG_2221 (1024x683)

Wild Blueberry Carob + Date Tofu Pudding
(Serves 1-2)

12 pitted, dried dates, soaked overnight [with liquid reserved]
2/3 cup wild blueberries (frozen or thawed)
4-5 0z. firm tofu
2 tsp. carob powder
1 tsp. vanilla extract

  1. Combine dates and bueberries in a food processor.
  2. Process until smooth, adding 2-3 Tbsp. of date soaking  liquid as needed.
  3. Add tofu, carob powder, and vanilla extract.
  4. Continue to process until well blended.
  5. Eat immediately, or allow to chill and thicken up a bit in the fridge.
Tweet about this on TwitterShare on FacebookEmail this to someonePin on Pinterest


Laura @ Sprint 2 the Table January 19, 2014 at 11:17 pm

Carob IS good with anything! In fact… I think I’ll go sprinkle some on ice cream for a little bedtime snack…

Heather @ Better With Veggies January 20, 2014 at 12:37 pm

Ooh – I’ve got an idea to tweak this recipe to be a high protein, low carb snack. I need LOTS of those! :)

Meghan@CleanEatsFastFeets January 20, 2014 at 3:28 pm

I’ve been blueberry obsessed as well. It has something to do with the gallon sized bucket of my berries my in-laws bought me from Costco. How thoughtful of them.

Comments on this entry are closed.

Previous post:

Next post: