I've had mixed success with recipes from the NYT. And the word "pudding" for me conjures the plastic-within-plastic experience of Jello pudding--not that I didn't love that shit as a kid, but now the very thought makes me shudder.
Anyway: this recipe is beyond great. Do everything it says, and don't be alarmed that right after it's blended it will have the consistency of soup--it will set up beautifully as it's chilled. I used Whole Foods vegan chocoloate chips, to maintain absolute dairy-free purity.
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