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    You are here: Home / Dessert / Creamy Vegan Chocolate Pudding

    LAST UPDATED: March 22, 2019 • FIRST PUBLISHED: March 22, 2019

    Creamy Vegan Chocolate Pudding

    Jump to Recipe Print Recipe
    Vegan Chocolate Pudding

    Super silky, oh so creamy vegan chocolate pudding that you'd never guess was dairy free...and it's made from a surprise ingredient. You have to try this decadent dessert to believe it!

    Vegan Chocolate Pudding with Spoon, Napkin and Strawberries

    This is one of those recipes that I've been making forever, but I rarely actually make. Why's that? I can't have it around. It's seriously delicious and dangerously addictive.

    Having said that, I don't feel as bad about eating it as I might with some desserts. Don't get me wrong: it's decadent. Definitely a dessert and not a snack. But it's totally vegan, and guess what the main ingredient is? Tofu!

    Hand Dipping a Strawberry in a Bowl of Vegan Chocolate Pudding

    Silken Tofu

    I hope I didn't just lose some of you. Pudding made from tofu doesn't sound all that great. But we're using silken tofu here, which actually works really well in creamy desserts.

    Silken tofu has a totally different texture from the firm or extra firm tofu that you're probably used to using in savory recipes.

    It's super soft and super smooth, and when you blend it up, you end up with something that has about the thickness and consistency of pudding. I even use it in cheesecake! Add some chocolate and sweetener, and you've got an amazing tasting (and really easy to make) vegan chocolate pudding.

    Here's how it's done!

    How to Make Vegan Chocolate Pudding

    Just place your silken tofu into a food processor bowl. Add some melted chocolate chips, cocoa for extra chocolaty flavor, maple syrup, and salt.

    Ingredients for Making Vegan Chocolate Pudding in a Food Processor Bowl

    Blend until smooth.

    Vegan Chocolate Pudding in a Food Processor Bowl, Just After Blending

    You can enjoy your pudding right away if you want, but it's best if you chill it for a bit.

    Bowl of Vegan Chocolate Pudding with Napkin and Spoon

    FAQ & Tips for Making Amazing Vegan Chocolate Pudding

    • Do I need to drain/press the tofu? Someone always asks this when I post a silken tofu recipe, and the answer is no. Silken tofu is barely solid, so it's packed differently than regular tofu (there's very little excess water), and if you tried to press it, it would completely squish!
    • Some brands of silken tofu offer soft and firm varieties. Either will work, but if you have an option, go with firm.
    • Where can I find vegan chocolate chips? I use Enjoy Life brand, and they're available at my regular supermarket. If your store doesn't carry vegan chips, try Amazon.
    • Is this pudding gluten-free? It is!
    • The pudding will keep for 3-4 days in a sealed container in the refrigerator.
    • Is it freezer friendly? I haven't tried freezing it, but I'm guessing it's probably not, because freezing messes with the texture of tofu.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Vegan Chocolate Pudding with Spoon, Napkin and Strawberries
    5 from 4 votes
    Print

    Creamy Vegan Chocolate Pudding

    Super silky, oh so creamy vegan chocolate pudding that you'd never guess was dairy free...and it's made from a surprise ingredient. You have to try this decadent dessert to believe it!

    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Chill time (optional) 2 hours
    Total Time 10 minutes
    Servings 4
    Calories 288 kcal
    Author Alissa Saenz

    Ingredients

    • ⅔ cup vegan chocolate chips
    • 1 (12 ounce) package silken tofu
    • 3 tablespoons cocoa powder
    • 1 tablespoon maple syrup, plus more to taste
    • ¼ teaspoon salt, plus more to taste

    Instructions

    1. Melt the chocolate chips in a bowl by microwaving in 30 second increments, stirring between each increment.*

    2. Place the tofu, melted chocolate chips, cocoa powder, maple syrup, and salt into the bowl of a food processor fitted with an s-blade.

    3. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
    4. Taste-test and add more maple syrup and/or salt, if desired.

    5. Transfer the pudding to a sealable container and chill until ready to serve.

    Recipe Notes

    *If you prefer not to microwave, you can melt them on the stove in a double boiler.

    Makes about 2 cups.

    Nutrition Facts
    Creamy Vegan Chocolate Pudding
    Amount Per Serving (0.5 cup)
    Calories 288 Calories from Fat 146
    % Daily Value*
    Fat 16.2g25%
    Saturated Fat 8.7g44%
    Sodium 179mg7%
    Potassium 277mg8%
    Carbohydrates 31.6g11%
    Fiber 4g16%
    Sugar 22.8g25%
    Protein 9.3g19%
    Calcium 70mg7%
    Iron 4.5mg25%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Comments

    1. Kari says

      March 22, 2019 at 2:08 pm

      When you said secret ingredient, I knew it was tofu. I'm really liking soft, smooth, silken tofu in desserts lately. The texture is so creamy. This will be an easy and yummy dessert for when company comes over.

      Reply
      • Alissa Saenz says

        March 22, 2019 at 9:26 pm

        I've actually served this one to company myself and people are always shocked that it contains tofu. :) I hope you enjoy it!

        Reply
    2. Diego Gal says

      March 22, 2019 at 4:17 pm

      I hate traditional frosting (which I've been told makes me a weirdo). Something about eating pure butter (or Earth Balance)and sugar grosses me out. I do love coconut whipped cream as frosting, but find it finicky and difficult to work with. Do you think this recipe would hold up as frosting? It looks pretty thick and sturdy. Thanks! Ivy

      Reply
      • Alissa Saenz says

        March 22, 2019 at 9:25 pm

        It is pretty sturdy and I think it would work! I'd definitely use firm silken tofu if you can find it - Mori Nu is the brand I usually use. Enjoy!

        Reply
    3. Carol Metcalf says

      March 22, 2019 at 6:17 pm

      Can you use the silken tofu in the dairy case of the hard to find non refrigerator one?????

      Reply
      • Alissa Saenz says

        March 22, 2019 at 9:23 pm

        Either one will work. :)

        Reply
    4. Bobbie Molony says

      March 23, 2019 at 8:08 am

      I am afraid you and I are going to have to part ways. I LOVE chocolate and I love desserts - but I am allergic to soy. Also allergic to peanuts, and I think the 2 are relatives. I hate drooling as I start reading a recipe, only to find there is that pesky tofu word again!

      What can be substituted for tofu?

      Reply
      • Alissa Saenz says

        March 24, 2019 at 4:39 pm

        Avocado makes a great chocolate pudding! I'd guess 2 or 3 avocados, plus some non-dairy milk to thin everything out would work in this recipe.

        Reply
    5. Nan Vaughn says

      March 23, 2019 at 12:56 pm

      5 stars
      Wow! Just finished making this and will serve it tonight for dessert. I love the velvety creamy texture and am still shocked it has tofu in it. Love your blog and thank you so much for sharing yet another amazing recipe.

      Reply
      • Alissa Saenz says

        March 24, 2019 at 4:38 pm

        Yay! I'm so glad you like it! Thanks so much Nan!

        Reply
    6. Dave says

      March 25, 2019 at 10:56 am

      Could coco powder be subbed for the chips?

      Reply
      • Alissa Saenz says

        March 25, 2019 at 4:31 pm

        I tried that once (it was years ago) and if I remember correctly the texture wasn't great - maybe a bit on the chalky side. The melted chips also help thicken it up, so it could be a bit on the runny side without them.

        Reply
    7. Miss U says

      September 26, 2020 at 2:09 am

      Hi Alissa, this recipe (and your blog in general) looks amazing!

      I just wondered whether you think it would be possible to make a peanut butter version of this subbing the melted chocolate for PB and the cocoa powder for powdered PB? I'd love to make a 'Reeses' style mish-mash of both but don't want to waste ingredients.

      Thanks!

      Reply
      • Alissa Saenz says

        September 27, 2020 at 7:41 pm

        Thank you! I do think that would work! You'll probably also want to add some sweetener - a liquid like maple syrup should work well. The substitutions might not be exact, so I'd try adding a bit of each ingredient at a time, blending, and then taste-testing.

        Reply
    8. Claire says

      April 15, 2021 at 8:41 am

      5 stars
      So good and so easy. I am pregnant and having massive sugar cravings, but I am trying not to eat total junk food. I made this hoping that it could satisfy dessert cravings while providing some nutrition. And it really hits the spot! I am not vegan, so I used regular chocolate chips. I was afraid the maple syrup would make it taste maple-y, but I couldn't even taste it once it was all combined. Delicious!

      Reply
    9. Carrie Smith says

      October 11, 2021 at 10:21 pm

      5 stars
      This is delicious! Thanks so much for the recipe!

      Reply

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