I baked this Vegan Chocolate Pudding for my neighbor’s book club last week. The cocoa made it rich and deep, and my dad said it beat the boxed version.
Decadent Vegan Chocolate Pudding Recipe
This vegan chocolate pudding is prepared using ingredients like silken tofu and cocoa powder, resulting in a silky-smooth texture. The recipe takes only about 15 minutes of prep time and serves 4 generous portions.
Ingredients
- 1 cup silken tofu, drained
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup or agave nectar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- Optional toppings: dairy-free whipped cream, fresh berries, or chocolate shavings
Instructions
- Blend Ingredients: In a blender or food processor, combine the silken tofu, cocoa powder, maple syrup, vanilla extract, and salt.
- Blend Until Smooth: Process the mixture until it reaches a smooth, creamy consistency, scraping down the sides as necessary.
- Chill: Transfer the chocolate pudding to serving bowls or cups and refrigerate for at least 1 hour to allow it to thicken.
- Serve: Top with your choice of dairy-free whipped cream, fresh berries, or chocolate shavings before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 150kcal
- Fat: 6g
- Protein: 4g
- Carbohydrates: 22g
I store the pudding in the fridge for up to three days. The stay rich, and I serve chilled.
