Mmm mmm chocolate pudding!
I remember enjoying those little grocery store pudding cups as a child.
Because chocolate.
And more importantly, sugar.
They’re probably (definitely) not the healthiest snack, so I decided to whip up a slightly more nutritious, plant-based version.
With more protein and less sugar.
Dare I say, it’s extra delicious??
I’ll let you be the judge of that!
What’s the secret?
Tofu.
Silken tofu, to be exact!
Before you run for the hills in utter horror, hear me out.
It makes for an ultra creamy texture, and by the time you whiz in all of your luscious melted dark chocolate + pure maple syrup and real deal vanilla, no one will be the wiser.
A little extra cacao, fragrant ground cinnamon and pink sea salt really seal the deal here.
Let her set in the fridge, then top with perfectly ripened sliced banana, juicy strawberries, creamy peanut butter, melted chocolate and/or crunchy chocolate coconut flakes for a true treat.
Or enjoy as is!
P.S. When recipe testing the first time around, I threw in about twice as much cacao and maple, and half the amount of melted chocolate. This improved version I’m sharing with you is both thicker and less grainy—obviously two good things. I guess you could call it a mousse pudding hybrid! Side note: Make sure your tofu is room temp so the melted chocolate doesn’t get all nervous and seize up when introduced. We want a smoooth chocolatey partay.
P.P.S. You could certainly try blending in a spoonful or two of creamy peanut butter. Or even swirl it into your mousse pudding before it sets up in the fridge. Yess.
P.P.P.S. As always taste and adjust the ingredient amounts to your liking. And don’t forget that salt!
Easy Vegan Chocolate Pudding
Ingredients
- 1 16-ounce package room temperature silken tofu, drained
- 2 tablespoons room temperature pure maple syrup, or to taste
- 1 teaspoon pure vanilla extract
- 6 ounces high-quality 70% dark chocolate (I used Endangered Species 72%)
- 1 tablespoons cacao powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon pink sea salt, or to taste
Toppings
- Sliced strawberries or bananas (optional)
- Finely chopped dark chocolate -or- melted dark chocolate (optional)
- Salted natural peanut butter (optional)
- Chocolate baked crunchy coconut chips (like Bare, optional)
Instructions
- In a food processor, blend the tofu, maple syrup and vanilla until smooth, scraping down the sides of the bowl if necessary.
- Roughly chop the chocolate then microwave in a microwave-safe bowl in 30-second increments, until melted. Stirring between each session.
- Let the melted chocolate cool for a couple minutes, then stream into the food processor with the motor running. Blend until smooth.
- Turn the food processor off, then sift in the cacao, cinnamon and salt. Blend until smooth.
- Taste, and adjust ingredient amounts if you'd like.
- Spoon the pudding into serving containers, then refrigerate for 2 hours or until thickened and chilled.
- Serve with fruit, chopped or melted chocolate, peanut butter, and coconut flakes, if you wish.