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 of this vegan pudding mixed with rich chocolaty flavor is sure to make you swoon.
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This vegan chocolate pudding is kinda like a chocolate mousse….thick, creamy, decadent, crave-worthy. 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!
What’s the difference between mousse and pudding?
Generally mousse is lighter and fluffier than pudding. Usually this is accomplished by whipping air, egg whites or whipping cream into the mixture. My recipe is technically closer to pudding, because of the vegan ingredients, but it’s texture resembles mousse.
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…everyone who tastes them becomes an instant fan!
Ingredient Notes
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 pumpkin pie too. 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: I’m sure I don’t need to talk you into this…the BEST part of the recipe!
- 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, so you can use less 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 it
- 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?
More delicious tofu recipes
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📖 Recipe
Vegan Chocolate Pudding
Equipment
Ingredients
- 1 oz. dark chocolate*
- 1 16-oz package organic silken tofu
- 2 Tablespoons maple syrup
- 1 Tablespoon cacao powder
- ¼ teaspoon cinnamon
Instructions
- 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.
Video
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Julia
Yum, I LOVE tofu, this is such a healthy hack to get chocolate but in something silky and smooth. Such a yum treat.
Debra Klein
Well said.
Addison
So smooth and creamy!!!
Debra Klein
Yes….perfect pudding texture.
Kim Guzman
That looks amazing. I can’t wait to try it!
Priya
Definitely trying this!
Amanda Scarlati
This is the best chocolate pudding, so creamy and delicious!
Linda
Love the idea of using tofu in this pudding and it’s so smooth and creamylicious!
Jean
love this treat! super easy and satisfying dessert
Debra Klein
I totally agree!!
Sue
This is so chocolate-y, just how I like it. And the texture is amazing, I never would have guessed it’s dairy free!
Raquel
Such a great way to get your chocolate fix! Easy to make too.
Amanda Dixon
This was such a decadent treat! The tofu gave it such a nice texture, and it was perfectly chocolatey.
Debra Klein
Totally agree! Thanks.
Mama Maggie's Kitchen
This dish looks amazing. I wish I could eat that right now!
Sloan
Great light and flavorful dessert.
Debra Klein
Yes….I think so too!
Dawn
I wanted to try this for the low calorie aspect. I got all ingredients with the fewest calories I found find. Added all ingredient calories together and decided by the four servings the recipe says it makes. 250 calories per serving. No where near the 83 calories the recipe says.
My only advise would be to make this because it’s a slightly healthier alternative, not because it’s low calorie because it’s not.
Debra Klein
Hmmm…I use a wordpress app that calculates the nutrition information. I just went in and hit “recalculate” and it jumped up to 90 calories/serving….with the ingredients listed for 4 servings.
Violetta
Agreed. I bought the same ingredients as listed (also the lowest cal possible) and weighed it out for a more accurate calorie count. 175 Cals a serving (4 servings), and they’re SMALL servings. There are much more filling deserts that have less calories and the same nutritional value. If you aren’t worried about calories this is a great healthy choice – but if you are trying to be in a deficit this is not the recipe for you.
The nutritional information is very wrong by a long shot and should be updated.
Debra Klein
Thanks for your comment Violetta. As stated below the nutrition information, the calculations are done using online tools….I don’t manually put the info there…and you are responsible for your own choices. Having said that, when I quickly add up calories from the ingredients in my pantry/fridge and then divide by 4 I get similar results to the online calculation..you may want to read the labels of your ingredients and those of other products available.
Helene
Can this be frozen as single servings?
Debra Klein
Yes. Be sure to use freezer safe containers that are well sealed. I thaw mine in the fridge.
Ciara
What will happen if I use regular tofu instead of silken?
Debra Klein
I’m not sure, I haven’t tried it…may be a bit harder to get a smooth consistency, and it would possibly be too thick….but it may turn out great…I have never tried making this pudding with any other type of tofu, so I just don’t know. Let us know if you try it with the firm tofu.
M
Yeah I’m sorry… the calorie totals just don’t add up. The Theo chocolate bar that you picture alone is 510 calories a bar…divided by four that’s already 127 calories…for just the chocolate. The total calories per serving for this recipe is more than twice amount you have listed (I calculated 220 per serving, not including toppings). I understand that you don’t do the calculation yourself, but perhaps you should double check the calorie count you have posted on your own recipe, especially when several people have tried to point out the error.
Debra Klein
Thanks for your comment. Generally, I trust the calculator, as counting calories isn’t my thing. My guess is that the nutrition calculator thought the recipe called for 1-oz of chocolate, rather than 1 (3.5-oz) bar, as was listed…that adds up perfectly when I go through ingredient by ingredient and then divide by 4. I went ahead and made the recipe with 1-oz of chocolate and it’s still incredibly delicious…so I’ve updated the recipe card to indicate 1-oz. of chocolate. The number of calories adds up fine…and it’s a tasty dessert. I hope you enjoy it.
Lani
Wow, the fastest dessert ever—I used carob powder but melted chocolate for those afraid of tofu (lol). Many thanks!!! Would this work as a frozen dessert?
Debra Klein
I haven’t tried it frozen, but that sounds fabulous….please report back if you do freeze so we can all know. Thank you.
Lori
I’ve made this a few times now and after reading all the comments about how much chocolate to use and the calorie count etc. I have decided what I think (and hubby thinks) is the right proportions for us. I use 3 oz. of dark chocolate (we prefer 80%) and 2 – 3 tbs of maple syrup…after all it is a dessert. I also omit the cinnamon and use a dash of vanilla instead. I serve it with fresh berries if possible. I’ve made this for some friends who eat a strictly vegan diet and they really enjoyed it.
note: it’s really important to let the tofu come to room temperature. I let it sit out a while before starting.
Debra Klein
Ooh….I love the idea of adding vanilla to this vegan chocolate pudding. Thanks for the suggestion.