Easy Chocolate Pudding
Silken tofu chocolate pudding is an easy-to-make vegan dessert that has a deep chocolate flavor and rich, creamy texture. It uses nutritious, protein-packed silken tofu as a base.
Ingredients
- 455 g silken tofu*
- 140 g roughly chopped vegan dark chocolate or semisweet vegan chocolate chips or morsels about 1 cup
- 3 tablespoons cocoa powder
- 4 tablespoons maple syrup or agave syrup 60mL; substitute coconut sugar or cane sugar
- A pinch salt
Instructions
- Melt the dark chocolate in a double boiler or by heating in the microwave. To make a double boiler, bring a half-full, small or medium pot of water to a boil. Place the chocolate in a heatproof bowl and position it over the open pot. Stir the chocolate with a spatula as it melts in the bowl. Once the chocolate is glossy and smooth, remove the bowl from heat.
- To melt the chocolate in the microwave, place the chocolate in a microwave-safe bowl. Microwave it for 30 seconds, then stir. The chocolate will be only a little melted at this point. Continue microwaving it in 15-second intervals, stirring in between, until the chocolate is glossy, smooth, and entirely melted.
- Add the melted chocolate and all other pudding ingredients to a powerful blender or a food processor. Blend until the pudding is completely smooth, about 1-2 minutes. Stop to scrape the blender down if there are any bits of unblended tofu or chocolate, then continue blending for another final 30 seconds.
- Pour or spoon the pudding into one large storage container or into 6 ramekins or small mason jars. Refrigerate the pudding for a minimum of four hours or up to 48 hours to set. Enjoy!
Notes
*If using 12 ounces of tofu:
Follow recipe instructions scaling all ingredients to 0.75x the original amounts (12 ounces firm or extra firm silken tofu, 3 3/4 ounce / 115 g chopped vegan dark chocolate or vegan dark chocolate chips, 2 1/2 tablespoons cocoa powder, 3 tablespoons maple or agave syrup, a pinch salt).
You can also use 2 12-ounce packages of tetrapack shelf-stable silken tofu to obtain the 16 ounces called for above. Store your remaining 8 ounces for soups, smoothies, or sauces.
Storage and freezing:
The pudding will keep for up to five days in the fridge. You can also freeze it, in one large portion or individual portions, for up to 6 weeks. Defrost overnight in the fridge before enjoying.