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Easy Vegan Chocolate Pudding | Living Healthy in Seattle

Easy Vegan Chocolate Pudding

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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings 6

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.