Silken tofu certainly lives up to its name in this silky-soft pudding flavoured with seductively rich chocolate. This sexy, protein-packed treat gets an extra boost of love with potassium-rich maca root, which is thought to have mood- and libido-boosting powers. The maca root lends a slight butterscotch flavour to the pudding, which also gets a shot of cinnamon and cayenne. When topped with a cherry compote, the result is a luscious and creamy delight.
Silken tofu
Made from coagulated soy milk and unlike other forms of tofu, silken tofu is not pressed. This contributes to its creamy and blendable texture that’s perfect for desserts and smoothies. Find it at Asian grocery stores.
This recipe was originally published in the February 2026 issue of alive magazine.
Silky Chocolate Maca Pudding with Cherry Compote
Ingredients
- 8 oz (225 g) silken tofu
- 1 Tbsp (15 mL) + 2 tsp (10 mL) honey, divided
- 1/2 cup (125 mL) dark chocolate chips (70% cocoa solids)
- 1 Tbsp (15 mL) raw cacao powder
- 1 tsp (5 mL) raw maca powder, optional
- 1/2 tsp (2 mL) cinnamon
- 1/4 tsp (1 mL) cayenne pepper
- 1/8 tsp (0.5 mL) salt
- 1/2 cup (125 mL) frozen, pitted cherries
Directions
01
To bowl of food processor or high-speed blender, add tofu and 1 Tbsp (15 mL) plus 1 tsp (5 mL) of honey and set aside.
02
In bowl over pan of hot water, warm chocolate chips on low heat until fully melted. Add cacao powder, maca (if using), cinnamon, and cayenne and stir gently until fully absorbed. The chocolate will thicken up as the powders are added, so continue heating gently to keep it in liquid form as you stir.
03
Add salt and melted chocolate to tofu and honey and blend on high until rich and creamy. Spoon or pipe into serving glasses and refrigerate for 2 hours.
04
Quarter cherries and add to saucepan with remaining 1 tsp (5 mL) honey. Heat on low until thick, about 15 minutes. Reserve and refrigerate.
05
To serve, spoon cherry mixture over chocolate.
