Creamy, rich, and decadent, this Tofu Chocolate pudding makes a superb sweet treat! All you need are 5 simple ingredients and 5 minutes to make it.
Tofu is one of the most versatile ingredients ever! It can be used in savory recipes like my oyster sauce tofu and soy sauce tofu and desserts like this Tofu Chocolate Pudding.
If you are looking for a higher protein version, check out my chocolate protein pudding!
Why you will love this recipe
- Rich, smooth, and incredibly delicious
- A healthier sweet treat that uses silken tofu as a base
- Easy to make and ready in 5 minutes
- Naturally vegan and gluten-free
What you will need
Ingredient notes and substitutions
- Silken tofu – I recommend going with extra-firm or firm silken tofu.
- Dark chocolate – Feel free to use chocolate bars, chips, or chunks. Choose a percentage and sweetness you like, but using at least 70% is recommended. I personally love this Lindt 85% cocoa.
- Cocoa powder – A high-quality cocoa powder makes a huge difference! This Ghirardelli cocoa powder is one of my go-tos.
- Sweetener – I use maple syrup, but other sweeteners like cane sugar and agave syrup can be used.
- Instant coffee – Optional, helps enhance the richness of the chocolate and cocoa. Omit to make this recipe caffeine-free.
How to make
Melting chocolate – Melt your chocolate in the microwave at 15-30 seconds increments, stirring between each increment until the chocolate has fully melted. Alternatively, you can melt chocolate on the stove using a double boiler.
Blending – In a food processor or high-speed blender, mix all ingredients until smooth.
Chilling pudding – Transfer tofu pudding into glass jars or small ramekins. Let them chill for at least an hour before serving!
Helpful tips
- Chilling it – Allow tofu chocolate pudding to set in the fridge for at least an hour before serving. This gives time for the pudding to thicken.
- Choose a good quality chocolate and cocoa powder – Using a higher quality chocolate and cocoa powder does make a significant difference!
- Storing leftovers – Leftover pudding can be refrigerated for 4-5 days.
Variations and add-ins
High protein – To bump up the protein content of this tofu pudding, add ½ scoop of your favorite chocolate protein powder. If the mixture gets too thick, add a splash of milk or water to thin.
Peanut butter chocolate – Add 1-2 tablespoons of peanut butter or peanut butter powder for a lower-fat option.
Chocolate mint – Stir in a few drops of peppermint extract. Be careful not to add too much as it is really strong in flavor!
Spices – Feel free to add any spices that sound good! A dash of cinnamon is my go-to. You can even add a tiny pinch of cayenne pepper if you like it warm and spicy!
Topping ideas
Here are some fun ingredients to top your tofu chocolate pudding with –
- Vegan or regular whipped cream
- Chocolate – chocolate chips, shaved chocolate, chocolate chunks
- Flaked sea salt
- Berries – strawberries, raspberries, blueberries
- Shredded coconut or coconut flakes
- Sliced or chopped almonds
- Yogurt – coconut yogurt, greek yogurt, almond yogurt
Commonly asked questions
Soft tofu has the same consistency as silken tofu but is much coarser in texture. Hence, even when blended, it will taste much grainier.
Like any kind of tofu, silken tofu can be eaten straight from the packaging without cooking.
You do not need to press silken tofu before using it. In fact, as it is incredibly delicate, silken tofu will break apart upon pressing.
If you use soft silken tofu instead of firm or extra-firm, your pudding might turn out runny as the soft variety has a higher water content. Freshly made pudding will also be on the runnier side. Hence, allow the pudding to chill for at least an hour before serving.
More vegan desserts
If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates.
Recipe
Silken Tofu Chocolate Pudding
Creamy, rich, and decadent, this tofu chocolate pudding makes a superb sweet treat! All you need are 5 simple ingredients and 5 minutes to make it.
Prevent your screen from going dark
Instructions
-
Melt your chocolate in the microwave at 15-30 seconds increments, stirring between each increment until the chocolate has fully melted.Alternatively, you can melt chocolate on the stove using a double boiler. To do so, bring a pot of water to a gentle simmer, and fit in a metal bowl. Place chocolate into the bowl, and stir until chocolate is melted.
-
In a food processor or high-speed blender, blend together all ingredients until smooth.
-
Transfer tofu pudding into glass jars or small ramekins. Let them chill for at least an hour before serving!
Notes
- Chilling it – Allow tofu chocolate pudding to set in the fridge for at least an hour before serving. This gives time for the pudding to thicken.
- Choose a good quality chocolate and cocoa powder – Using a higher quality chocolate and cocoa powder does make a significant difference!
- Storing leftovers – Leftover pudding can be refrigerated for 4-5 days.
Nutrition
Calories: 339kcalCarbohydrates: 35gProtein: 12gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 1mgSodium: 18mgPotassium: 659mgFiber: 5gSugar: 21gVitamin A: 11IUCalcium: 104mgIron: 6mg
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
The post Silken Tofu Chocolate Pudding – My Plantiful Cooking first appeared on AfterCuriosity.
