Having Mexican grandparents who have never even heard of tofu, the idea of this amazingly simple Mexican Chocolate Tofu Pudding recipe is, in my kitchen, kind of a bittersweet culture clash. But it's easily the most delicious and simple culture clash you'll ever taste and NO ONE will know it's vegan unless you tell them. You need only put aside about 10 minutes to prepare this.

8 oz. bittersweet chocolate
1 cup non-dairy milk
2 Tablespoons agave nectar
1 teaspoon cinnamon
1 teaspoon ancho chili powder
½ teaspoon nutmeg
½ teaspoon vanilla extract
12 oz. silken tofu (one box)

1)
Over medium heat, melt the chocolate in a saucepan along with the non-dairy milk. Once it's gelatinous, add the agave nectar, cinnamon, chili powder, nutmeg and vanilla extract. Stir and remove from heat.

2)
Add the tofu to a blender and add the chocolate mixture. Blend until creamy and pour the mixture into multiple small containers such as wine or margarita glasses. Cover and chill before serving. This pudding looks great served with chocolate shavings on top and miniature sombreros if you have them.
Serves approximately six.