Velvety, indulgent, and rich in chocolate flavor, this tofu chocolate pudding is the perfect way to satisfy your sweet tooth. It comes together in minutes with just 5 simple ingredients and makes a light yet satisfying treat.
Looking to boost the protein even more? Try my chocolate protein pudding or tofu chocolate mousse for a higher-protein option!
Silken tofu’s creamy, custard-like texture makes it the perfect base for sauces and desserts. I often use it to whip up staples like tofu mayo, tofu sour cream, or even use it to make tofu smoothies for a protein boost.
But this tofu chocolate pudding might just be my favorite. It’s a quick, no-cook dessert that requires minimal prep!
💚Why you will love tofu chocolate pudding
- Lusciously creamy and indulgent without being overly heavy
- Naturally vegan, gluten-free, and dairy-free
- A blender recipe with minimal prep and clean-up
- Richness from chocolate completely masks the taste of silken tofu – you cannot taste tofu at all!
🍫What you will need
- Silken tofu – Any brand or variety works, but if available, go for firm silken tofu for a creamier and thicker texture. If using refrigerated tofu, bring it to room temperature by taking it out of the fridge an hour before using.
- Dark chocolate – I recommend baking chocolate, as it melts better. I love using Guittard Semisweet Baking Bar, but you can also use a darker chocolate for a less sweet pudding.
- Cocoa powder – A high-quality cocoa powder makes a noticeable difference! Guittard cocoa powder is one of my go-tos.
- Maple syrup – Feel free to use other liquid sweeteners like agave or coconut nectar. For a low-sugar version, use a few drops of stevia or omit it altogether. Adjust amount added to desired sweetness.
- Instant coffee (optional) – Enhances the richness of the chocolate flavor.
See the recipe card for full information on ingredients and quantities.
🔪How to make tofu chocolate pudding
Step 1: Melt chocolate in the microwave for 30 seconds, then in 15-second increments, stirring in between, until it is smooth and shiny.
Step 2: Add all ingredients into a blender or food processor.
Step 3: Blend until smooth and all ingredients are well incorporated. Stop to scrape down the sides if needed.
Step 4: Transfer tofu pudding into glass jars or 4-oz ramekins. Let them chill for at least an hour before serving!
💡Helpful tips
- Melting chocolate on the stove – Fit a metal bowl over a saucepan with 1 inch of simmering water, making sure bowl is not touching the water. Add chocolate to the bowl and stir until the chocolate is completely melted.
- Texture of pudding – Chocolate protein pudding will appear runny right after blending, but will thicken up as it chills in the fridge.
- Customizing the sweetness – After blending the tofu pudding, give it a taste, adding more maple syrup if needed.
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🫐Topping ideas
You can enjoy tofu chocolate pudding on its own or with toppings:
- Vegan whipped cream
- Chocolate chips or shaved chocolate
- Berries - fresh or frozen
- Chopped nuts such as almonds, pecans, or walnuts, or nut butter
- Shredded coconut or coconut flakes
❄️Storing and meal prep suggestions
Fridge – Store pudding in an airtight container for up to 5 days. For easy grab-and-go servings, portion into 4-oz small jars or containers.
Freezer – Not recommended, as freezing can alter the texture and make the pudding grainy.
❔Commonly asked questions
It is not recommended to make tofu pudding with firm tofu, as it is harder to blend into a smooth, velvety texture, and might result in a grainy pudding.
However, if firm tofu is all you have, you can try blending it using a high-speed blender with a tamper (like a Vitamix), which can help achieve a creamier consistency. You might need to add a splash of milk if the consistency is hard to blend.
Tofu pudding may seem runny right after blending, but it will thicken as it chills. After a few hours in the fridge, it should set to a creamy, pudding-like consistency.
🍽️More vegan desserts
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📖 Recipe
Creamy Silken Tofu Chocolate Pudding
Ingredients
- 1 block silken tofu around 12oz/350g*
- 2 oz dark chocolate **
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup or another liquid sweetener
- 1 teaspoon instant coffee optional
- 1 teaspoon vanilla extract optional
Instructions
- Start by melting your chocolate. Microwave - Microwave for 30 seconds, then in 15-second increments, stirring in between. Chocolate should be smooth and shiny. Double boiler - Fit a metal bowl over a saucepan with 1 inch of simmering water, making sure the bowl is not touching the water. Add chocolate to the bowl and stir until the chocolate is completely melted.
- In a food processor or high-speed blender, blend all ingredients until smooth. Stop to scrape the sides of the blender if needed.
- Give it a taste, adding more sweetener if needed.
- Transfer tofu pudding into glass jars or small ramekins. Let them chill for at least an hour before serving!
Notes
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Nutrition
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.
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