Vegan Chocolate Pudding
This Vegan Chocolate Pudding 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.
Servings: 2 cups pudding
Calories: 90kcal
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
TOFU: There is no need to "press" the tofu, but be sure to spill out liquid from the bottom of container. You can also, leave the tofu on the counter for about an hour before beginning to allow to come to room temperature.
DOUBLE BOILER: You can make one yourself using a small pan that fits on top (tight fit) of a small pot. The idea is to have simmering water in the bottom pot that GENTLY heats the top pan...so the contents of the top pan aren't heated too quickly.
ROOM TEMP: In order for pudding to be smooth and creamy, you'll want the melted chocolate and tofu mixture to be close to the same temperature. It's important to let the tofu come to room temperature and the chocolate to cool down before mixing them together. Chocolate will take about 5 minutes to come to room temperature after it's been melted. Be careful not to let it re-harden before mixing with the tofu. It should be pourable, but not hot.
SWEETENER: I like a rich chocolaty taste and found that 1 Tablespoon maple syrup was plenty for me. Hubby prefers a much sweeter dessert. You can always add more syrup, but not subtract. Know your sweetness profile, 2 Tablespoons would be average for this recipe, 3 Tablespoons for those who really like their stuff sweet.
TOPPINGS SUGGESTIONS: fresh berries, kiwi, chocolate shavings, chopped nuts, hemp seeds, plant-based whipped cream, fresh mint, sliced bananas, flakey sea salt.
CHOCOLATE: Use anywhere from 1-oz to the entire bar (3-oz) of dark chocolate....the consistency of the pudding will be creamy either way. Using the whole bar will produce a super rich, and somewhat bitter chocolate flavor, best to be savored.
Nutrition
Serving: 1g | Calories: 90kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 5mg | Fiber: 1g | Sugar: 10g