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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 Method

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)

Method
 

  1. In a food processor, blend the tofu, maple syrup and vanilla until smooth, scraping down the sides of the bowl if necessary.
  2. Roughly chop the chocolate then microwave in a microwave-safe bowl in 30-second increments, until melted. Stirring between each session.
  3. Let the melted chocolate cool for a couple minutes, then stream into the food processor with the motor running. Blend until smooth.
  4. Turn the food processor off, then sift in the cacao, cinnamon and salt. Blend until smooth.
  5. Taste, and adjust ingredient amounts if you'd like.
  6. Spoon the pudding into serving containers, then refrigerate for 2 hours or until thickened and chilled.
  7. Serve with fruit, chopped or melted chocolate, peanut butter, and coconut flakes, if you wish.