This recipe is part of this month series of #RamadanRecipes

This is one of my go-to recipes when I have a long day ahead of me and need something very filling, which makes it perfect for suhoor! It's also perfect to pack to work or school in a mason jar layered with granola or rawnola.

Even if you strongly dislike tofu, I suggest that you give this recipe a try. You can't taste the tofu at all. It's only there for the creamy texture. But if you're allergic to soy then substitute the tofu for a can of coconut cream.

Cacao Tofu Pudding

Ingredients:

• 1 package (350 grams) extra-firm silken tofu
• 7 soft dates (I used khalas dates)
• 1/4 cup almond milk
• 2 tbsp cacao powder
• optional: cinnamon, cardamom, and ginger.

Steps:

1. In a food processor or a Vitamix, mix all the ingredients together
2. Let it chill in the fridge for a few minutes if needed
3. Layer with coconut rawnola  or shredded coconut