Vegan chocolate pudding is thick, rich, and made with a secret ingredient you’d never guess! 3 healthy ingredients, gluten free, and naturally sweet.
If you’ve been around here recently or follow me on IG you probably heard my riveting story about discovering I’m actually NOT allergic to tofu, as I believed for like, over two years.
Seriously though, this was extremely exciting to me!! I mean a vegan that’s allergic to tofu?! The irony isn’t lost on me.
Anyway, I made this amazing crispy garlic tofu for dinner approximately 10 times, then immediately went to imagining how I could incorporate almighty tofu into sweets. Cause ya know, I am myself, and I think about sweets quite a bit.
I’d seen silken tofu used in lots of sweet applications before and was super excited to try it. I wanted to go with something simple to start, so here we have it: vegan chocolate pudding.
Ingredients for vegan chocolate pudding
- Silken tofu: silken tofu gives an amazing rich, lush texture to the pudding. Tofu is a great nutrient-dense food, shown to be protective against several cancers, and it’s a great source of plant-based protein.
- Cacao powder: cacao (you could also use cocoa powder) gives the pudding its rich chocolate flavor.
- Medjool dates: dates provide natural, fruit sweetness.
Tips for making vegan chocolate pudding
- Store in the refrigerator and mix before eating. After blending, store the pudding in the refrigerator. It may separate a bit, so just be sure to give it a good stir when you’re ready to eat.
- Enjoy soon after blending. This pudding is best eaten within a day or two of blending.
Growing up, the little pudding cups were a favorite to take in my lunch box, though I wouldn’t go NEAR them now, for health reasons obviously, and because the dairy industry is arguably even more cruel than meat (though it’s all unimaginably cruel and totally unnecessary). I decided to use the tofu to recreate this creamy, luscious chocolate pudding, and I was not disappointed, friends.
Xo,
Sara
Vegan Chocolate Pudding
Ingredients
- 1 block silken tofu, drained
- 1/4 cup cacao powder
- 8 medjool dates
- 2-4 tbsp water, depending on how thick you want it to be
Instructions
- Combine all the ingredients in a food processor and blend until totally combined and creamy.
- Store in the refrigerator to chill before serving – this is best eaten the same day you make it, or the very next day. Make sure to stir when taken out of the fridge, as it may separate a bit.
Thats so shiny!!! It looks exactly like the one I use to eat as a child! Thanks for sharing the recipe with me… I will be 100% trying it xxxx
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Are blocks of tofu the same size? Mine is 350g? Is that the same amount as in this recipe?
Hi Amy! That’s a great question. The silken tofu I got says 454g, or 1 lb. Hope that helps!
I’ve made it several times now and it’s great. My doctor wanted me to eat more protein so this is a delicious and inexpensive way to sneak more in. For my taste I add about 2 tbsp of maple sugar as I am a bit of a sweet tooth.
Thanks Sara!
That’s awesome, so happy you like it Trixee!
I have been making A lot recently. It is so easy to make and delicious. Much been than Mighty Fine pudding I grew up eating.
Thanks so much for the feedback Linda, I’m so happy you like it!