Serves: 6
Total Calories: 13

1/2 cup teff rinsed and drained
2 cups water
15 large soft dates pitted
1/4 cup unsweetened cocoa
2 teaspoons vanilla extract

1. Combine the teff and water in a medium pot and bring to a boil. Reduce the heat to low, cover, and cook while stirring occasionally about 15 to 20 minutes or until the water is absorbed.
2. Transfer the cooked teff to a food processor along with the dates, cocoa powder, and vanilla. Blend about 3 minutes or until very smooth.
3. Spoon the pudding into individual dessert bowls or glasses, and serve warm.

For a Change . . .
* Use carob powder instead of cocoa powder.
* For added sweetness, add 1/8 teaspoon stevia or 1 teaspoon maple syrup to the food processor in Step 3. You can also add more dates.
* Pour the blended ingredients into an 8-inch-square baking dish and refrigerate until chilled. Cut into squares and serve.
* Pour the blended mixture into a baked pie crust (a thin crust like the Whole Wheat Pie Crust on page 116 would be best) and refrigerate until chilled.
* Top with chopped nuts for added taste and texture. * Before serving, top with a dollop of Silken Tofu Whipped Topping or a scoop of frozen Rice Dream.

Nutritional Facts:

Serves: 6
Total Calories: 13
Calories from Fat: 3

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Coconut Upside Down Cake
Maple Icing
Carrot Maple Cake
Tofu Carob Brownies
Old Fashioned Apple Pie
Raspberry Cream Pie
Pie Baking Tips
Creamy Peach Pie
No Bake Blueberry Pie
Blueberry Crumble
Sweet Potato Pie
Apple Crisp
Fruit and Nut Squares
Carob Drop Cookies
Date Filled Tahini Cookies
Sprouted Wheat Treats
Almond Butter and Jam Cookies
No Bake Oatmeal Cookies
Melon Sorbet
Basic Kanten
Try Some Roasted Chestnuts
Chocolate Macadamia Nut Mousse
Tangerine Dream Sorbet
Teff Chocolate Pudding
Silken Tofu Whipped Topping
Strawberries in Rose Water Sauce
Stewed Rhubarb
Stuffed Figs
Avocado Mousse
Chocolate Almond Date Candy
Apple Cinnamon Pizza