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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.
Jump to:
- Ingredients and Substitutions
- Why you will love this recipe:
- How to make Silken Tofu Chocolate Pudding
- Toppings for your Vegan Chocolate Pudding:
- Debra’s Pro Tips
- Vegan Chocolate Pudding FAQs
- More delicious tofu recipes
- 📖 Recipe
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
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. This recipe is technically closer to pudding, because of the vegan ingredients, but it’s texture resembles mousse.
Can you use firm tofu or does it have to be silken?
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
- Crispy Baked Tofu Recipe
- Vegan Mushroom Stroganoff Recipe
- Mini Pumpkin Pies Recipe
- Zucchini Soup Recipe
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📖 Recipe
Vegan Chocolate Pudding
Author: Debra Klein
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.
4.96 from 72 votes
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Prep Time 3 minutes mins
Cook Time 2 minutes mins
Total Time 10 minutes mins
Course Dessert
Cuisine American
Servings 2 cups pudding
Calories 90 kcal
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: 1gCalories: 90kcalCarbohydrates: 13gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 1mgSodium: 5mgFiber: 1gSugar: 10g
Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!
More Healthy Dessert Recipes
- Sweet Potato Brownies
- Sesame Seed Cookies
- Gluten-free Apple Galette Recipe
- Vegan Fruit Dip
Reader Interactions
Comments
Julia
Yum, I LOVE tofu, this is such a healthy hack to get chocolate but in something silky and smooth. Such a yum treat.
Reply
Debra Klein
Well said.
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Addison
So smooth and creamy!!!
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Debra Klein
Yes….perfect pudding texture.
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Kim Guzman
That looks amazing. I can’t wait to try it!
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Priya
Definitely trying this!Reply
Amanda Scarlati
This is the best chocolate pudding, so creamy and delicious!Reply
Linda
Love the idea of using tofu in this pudding and it’s so smooth and creamylicious!Reply
Jean
love this treat! super easy and satisfying dessert
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Debra Klein
I totally agree!!
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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!Reply
Raquel
Such a great way to get your chocolate fix! Easy to make too.Reply
Amanda Dixon
This was such a decadent treat! The tofu gave it such a nice texture, and it was perfectly chocolatey.
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Debra Klein
Totally agree! Thanks.
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Mama Maggie's Kitchen
This dish looks amazing. I wish I could eat that right now!Reply
Sloan
Great light and flavorful dessert.
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Debra Klein
Yes….I think so too!
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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.Reply
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.
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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.Reply
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.
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Helene
Can this be frozen as single servings?
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Debra Klein
Yes. Be sure to use freezer safe containers that are well sealed. I thaw mine in the fridge.
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Ciara
What will happen if I use regular tofu instead of silken?
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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.
Reply
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.
Reply
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.
Reply
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?Reply
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.
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