More like, Happy Opening Day baseball fans! I’m not a huge baseball fan, but to me, Opening Day is like telling mother nature “IT’S TIME FOR SPRING FOR REAL NOW”. Although I’ve been a Cubs fan all my life, I’m paying my respects to the state of Wisconsin and the Brewers today!
Ya missed those selfies, didn’t ya.
Anyway, If you haven’t entered the Nasoya Tofu coupon giveaway here at More Than Just Dessert, today is the LAST day to enter! Click here and follow the directions on the rafflecopter!
Today’s post may seem a little repetitive, but I have another recipe for you! Last week, I posted my review of Nasoya Tofu and how my favorite way to use tofu so far has been using silken tofu in pudding! This weekend I played around with the recipe I had already adapted last week and created an even better one! You see, my favorite pudding of all time is butterscotch, so I knew I wanted to play around with that flavor.
I present to you…
3 Ingredient Chocolate Butterscotch Pudding
Because my coffee table and photo dishes are limited, I took these pictures in the same exact elements as the original chocolate tofu pudding recipe, but I swear there is butterscotch in there!
Here’s the recipe:
2/3 cup semi-sweet chocolate chips*
1/3 cup butterscotch chips*
1 pkg. Nasoya Silken Tofu
*Some baking chips do contain dairy, while others do not. Make sure you check the ingredient labels on different brands if you want to make this dairy free!
Drain water off silken tofu and use a blender to puree the tofu until smooth (for my Ninja, this was about 2-3 minutes).
Melt chocolate chips and butterscotch chips in a small saucepan over medium heat. When completely melted and smooth, use a spatula to spoon the mixture into the blender.
Blend tofu and chocolate/butterscotch sauce together for 3-4 minutes. If smooth, transfer to a bowl and refrigerate for at least 3-4 hours. If still chunky, blend for another 3 minutes.
Seriously, I still can’t get over how delicious this tofu based pudding is! Call me a believer!
And that’s it! I’m entering this recipe in the Nasoya Tofu “Think Outside the Block” Contest that ends TODAY. If you have a recipe you’d like to enter, hurry to their facebook page to submit!