- In a microwave-safe bowl, heat the soymilk and chocolate chips slowly, 30 seconds at a time stirring in between zaps, until melted and smooth.
- Using a stand blender, immersion blender, or a food processor, mix the warm chocolate soy mixture with the box of tofu until smooth and creamy.
- Add some sugar to taste at this point if you think the pudding needs it and mix well.
- Spoon into popsicle molds and freeze.
Read my post on dairy-free milk alternatives.