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Chocolate Pudding And Cream

Chocolate Pudding And Cream


This recipe is a desert in disguise, while it doesn't contain any greens (shame, shame) it does have a good dose of antioxidants and nutrients. It is also has a high protein content and some fat for those worried about shrivelling up.  Naturally, it is suitable for children, just watch the chilli! Serves 2 adults and a child.

Chocolate Pudding:


  • 400 grams silken tofu (long shelf life stuff also works)
  • 4 X heaped tbs raw cacao
  • 4 X pitted medjool dates
  • 2 X tsp vanilla/almond extract
  • 2 X tbs peanut butter
  • 1/2 tsp salt
  • 1/2 tsp chilli/paprika 

Toppings are fun, I used cacao nibs, blueberries,  vanilla cashew cream and pistachios as toppings, but please feel free to use whatever you've got, go nuts!


  • Put all ingredients into a blender and let it spin... If your blender isn't an incinerator, then soak the dates for 20 minutes.
  • Place in fridge for minimum of 4 hours to allow ingredients to mingle.

Vanilla Cashew Cream:

  • 1 cup raw cashews 
  • 1/2 - 1 cup filtered water depending on desired thickness
  • 1 - 2 medjool dates
  • 1/2 tsp vanilla extract
  • pinch of salt


  • Soak dates for 20 min
  • Soak cashews for 2 hrs
  • Blend, baby, blend


Stirred Not Fried 2 Ways

Stirred Not Fried 2 Ways