This Silken Tofu Vegan Chocolate Pudding Recipe uses just 5 simple ingredients and takes only 5 minutes. If you go gaga over a dark chocolate decadent dessert….this one’s for you! The smooth, creamy, velvety texture, mixed with rich chocolaty flavor is sure to make you swoon.
This post has been updated from the original posted on February 5, 2021.
This vegan chocolate pudding is rich and creamy, decadent and delicious….kinda like a chocolate mousse. If you’re still not sure about tofu, THIS is the recipe that will knock your socks off! As far as silken tofu desserts go, this one is a definitely a 10!
As soon as you taste the silky smooth, chocolaty goodness, you’ll never guess that this easy vegan chocolate pudding is also gluten-free, egg-free, and dairy-free. Silken tofu chocolate mousse checks off all the boxes in the most delicious way!
This tasty vegan chocolate dessert or snack is perfect as a light after dinner treat or as a healthy snack….but don’t sell it short. Serve this decadent chocolate dessert to your sweetie for Valentine’s Day (or make it for YOURSELF) and really make an impression!
Looking for an impressive dessert that’s not pudding for the chocolate lover in your life? Make my healthier homemade twix bars, trust me…ever
Ingredients and Substitutions
Just 5 simple and wholesome ingredients is all you need to make the most delicious vegan chocolate pudding ever!
- SILKEN TOFU: Responsible for the rich and creamy texture. I use it in this blueberry tart recipe and my delicious vegan fruit dip too. Tofu contains all 9 essential amino acids, making it a perfect plant based protein. It is also a good source of iron, calcium manganese and phosphorous. Silken tofu thickens this up without the need for corn starch or any non-dairy milk. Find it in the refrigerated section of your local grocery store.
- DARK CHOCOLATE: In addition to tasting great, dark chocolate is a powerful source of antioxidants, improves insulin sensitivity, enhances mood (for sure!!!), and could improve brain function. Who’s in????
- MAPLE SYRUP: Lower on the glycemic index than many sweeteners, while containing numerous antioxidants. It’s an excellent, all natural vegan sweetener.
- CACAO POWDER: Contains flavonoids that have been shown to help lower blood pressure and improve blood flow to the brain and heart. I buy tons of my pantry staples like cacao powder at thrive market.
- CINNAMON: I think cinnamon enhances the sweetness of other flavors….without having to add any additional sweetener.
Why you will love this recipe:
- Silken tofu desserts mean you can sneak in some plant-based protein.
- Delicious, creamy, decadent, rich and chocolaty!
- Dairy-free silky texture, no plant milk needed either.
- Nut-free, dairy-free, egg-free and refined sugar-free.
- EASY to make in just a few minutes.
- Perfect to whip up for a last minute dessert.
How to make Silken Tofu Chocolate Pudding
- Step 1: Melt the chocolate. I don’t have a microwave, or a double boiler, so I improvised and set a small fry pan over a small saucepan of simmering water. It worked beautifully. The important part of melting the chocolate is to take your time. If you use a microwave, stir in between each 15-30 second interval. If you melt the chocolate on the stove, make sure the heat is really low and you stir constantly.
- Step 2: Drain silken tofu and add to the bowl of a food processor with the maple syrup. Process until smooth.
- Step 3: Add cacao powder and cinnamon to the tofu mixture and process until well mixed. Scrape down sides and process again.
- Step 4: When melted chocolate has cooled, but it still pourable, add to blended tofu mixture in processor bowl. Super important to cool it just a bit or it will harden quickly when it hits the cold tofu mixture and create small chocolate particles in your pudding, preventing it from becoming truly creamy.
- Step 5: Scrape down sides and process again until smooth and creamy.
Process. Scrape down sides. Process again until smooth and creamy.
Toppings for your Vegan Chocolate Pudding:
- Chocolate shavings. No such thing as too much chocolate in my book. Grab your cheese slicer or coarse microplane zester and have some fun!
- Chopped hazelnuts (hello fellow Nutella lovers, looking for a healthier version….you will ADORE this combo!), or any other nut you like.
- Hemp seeds. For those with nut allergies, these will add texture and nutrition.
- Fresh berries
- Diced fruit. Kiwi is a fabulous choice, same for oranges, tangerines or bananas.
- Fresh mint
- Tell me in the comments what your favorite toppings are!
Debra’s Pro Tips
- Use a high quality dark chocolate bar with at least 70% cocoa. Yes, it will really make a difference.
- Letting the tofu and melted chocolate come to similar (room) temperatures will make your pudding smooth and creamy
- Don’t skimp on the toppings! I love to serve with a topping’s bar…so much fun. Plus, it gets everyone involved.
- Make a double batch, store in the fridge in individual servings so they’re easy to grab…a great after-school, or after dinner treat!
- Silken tofu desserts can double as breakfast…I mean, who’s going to say no to that?
Vegan Chocolate Pudding FAQs
Generally mousse is lighter and fluffier than pudding. Usually this is accomplished by whipping air, egg whites or whipping cream into the mixture. This recipe is technically closer to pudding, because of the vegan ingredients, but it’s texture resembles mousse.
Silken tofu recipes differ from recipes that use firmer tofu because of texture. The end result would be thicker (but not necessarily creamier) if you used firm tofu. I recommend sticking with the silken tofu for this recipe. NOTE: silken tofu is also called soft tofu.
More delicious tofu recipes
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Vegan Chocolate Pudding
- 1 oz. dark chocolate*
- 1 16-oz package organic silken tofu
- 2 Tablespoons maple syrup
- 1 Tablespoon cacao powder
- ¼ teaspoon cinnamon
- MELT CHOCOLATE: Break chocolate into large squares and use your preferred method to melt. A) Slowly melt in the top of a double boiler,* stirring frequently, until chocolate is just about totally melted. Remove from heat, stir again and allow to cool, stirring occasionally, for about 5 minutes. B) Melt in the microwave, starting with 30 seconds and then continuing in 15 second increments, stirring fully in between. Microwave until JUST melted. Allow to cool, stirring occasionally for about 5 minutes.
- Spill out any liquid that has accumulated on the bottom of the tofu container, then place tofu in the bowl of food processor along with maple syrup. Process until smooth, scrape down the sides and then add in cacao powder and cinnamon. Process again. Scrape down the sides, then allow to sit and come to room temperature.*
- Add melted chocolate to food processor and process until smooth. Scrape down the sides. Process again. Taste. If not sweet enough, add additional Tablespoon maple syrup and then process again until fully incorporated.
- Pour into a medium sized serving bowl or into 4 individual serving containers. Serve at room temperature or refrigerate for at least an hour for cold pudding. Chocolate pudding will stay good in the fridge, covered, for up to 5 days
- Enjoy as is, or top with your favorite nuts, seeds, flakey sea salt, fruit or berries.