Step aside, traditional desserts! This isn’t your great-aunt’s dense, steamed pudding. We’re talking about a modern, elegant Figgy Pudding that’s light, creamy, and surprisingly healthy. By blending sweet, golden Calimyrna figs with silky-smooth tofu, we create a luscious, no-bake treat that’s as rich in history as it is in flavor. Figs, one of humanity’s oldest cultivated fruits, lend their natural sweetness and a wealth of nutrients like calcium and potassium. This pudding is a powerhouse of plant-based goodness, delivering a velvety texture that’s simply divine. Serve it chilled in beautiful glasses for a sophisticated dessert that’s guaranteed to impress.
Ingredients
• Makes 3 cups / 750 mL, enough for 4 servings
• 1 cup / 250 mL dried golden figs, stems removed, about 15 figs
• 1 1/2 cups / 375 mL apple juice
• 1 package 12.3 ounces / 349 g firm silken tofu
• 1 tablespoon / 15 mL lemon juice
• 1 tablespoon / 15 mL sweetener (optional)
• 1/4 teaspoon / 1 mL cinnamon
• 1/4 teaspoon / 1 mL vanilla extract
• Pinch of ground cloves
Instructions
1. In a small bowl, combine the dried figs and apple juice. Cover and refrigerate for at least 12 hours, or overnight, to soften the figs.
2. Transfer the soaked figs and all the apple juice to a high-speed blender or food processor. Add the silken tofu, lemon juice, optional sweetener, cinnamon, vanilla, and cloves.
3. Blend on high for 2 to 3 minutes, scraping down the sides of the container as needed, until the mixture is completely smooth and creamy.
4. Divide the pudding evenly among 4 small serving bowls or glasses. Serve immediately or chill for at least 30 minutes for a firmer set.
Nutritional Information
• Per 3/4-cup / 185 mL serving
• Calories: 237
• Protein: 8 g
• Fat: 3 g
• Carbohydrates: 48 g
• Dietary Fibre: 7 g
• Calcium: 113 mg
• Iron: 2 mg
• Potassium: 668 mg
• Percentage of calories: 12% from protein, 11% from fat, 77% from carbohydrate.
Pro Tips
• For the smoothest possible texture, use a high-speed blender and be sure to scrape down the sides several times during blending.
• Elevate the presentation by garnishing with toasted slivered almonds, fresh mint, or a drizzle of maple syrup just before serving.
• This pudding is perfect for making ahead. Store it in an airtight container in the refrigerator for up to 3 days; the flavors will meld and deepen over time.
• While golden Calimyrna figs are recommended, any dried fig variety like Mission or Turkish figs will work beautifully, though they will yield a darker pudding.
FAQ
Q: Is this figgy pudding recipe vegan
A: Yes, this modern figgy pudding is completely vegan. It uses only plant-based ingredients like silken tofu, figs, and apple juice, making it free from dairy, eggs, and any other animal products.
Q: Can I use a different type of tofu
A: For the best creamy and smooth texture, firm silken tofu is essential. Regular firm or extra-firm block tofu is much denser and will result in a grainy texture, so it is not a suitable substitute for this no-bake pudding.
Q: What makes this a healthy vegetarian dessert
A: This pudding is a powerhouse of plant-based nutrition. The silken tofu provides 8 grams of protein per serving, while the figs offer significant dietary fiber, calcium, and potassium. It’s naturally sweetened by fruit and contains minimal added fat.
Q: How should I store this plant-based pudding
A: You can store this figgy pudding in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen and become richer overnight, making it a perfect make-ahead vegetarian dessert.
