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. One bite and you’ll be hooked!
Servings: 4
Calories: 216kcal
Ingredients
- ⅔ cup vegan chocolate chips
- 1 (10.8 ounce/306 gram) package soft silken tofu (Notes 1 & 2), at room temperature
- 3 tablespoons cocoa powder
- 1 tablespoon maple syrup, plus more to taste
- ½ teaspoon vanilla extract
- ¼ teaspoon salt, plus more to taste
Instructions
- Melt the chocolate chips in a microwave-safe bowl by microwaving them in 30-second increments, stirring between each zap. (Note 3)
- Place the tofu, melted chocolate chips, cocoa powder, maple syrup, vanilla extract and salt into a blender or the bowl of a food processor fitted with an S-blade.
- Blend until smooth, stopping to scrape down the sides of the bowl as needed. Taste-test and add more maple syrup and/or salt, if desired.
- Serve, or transfer the pudding to a sealable container and chill for up to 3 days (I prefer this pudding chilled).
Notes
- Some brands sell silken tofu in 12-ounce packages. This is fine.
- Firmer varieties of silken tofu will work, but you may want to thin the pudding with some non-dairy milk.
- If you prefer not to microwave, you can melt them on the stove in a double boiler.
- Recipe makes about 2 cups of pudding.
Nutrition
Serving: 0.5cup | Calories: 216kcal | Carbohydrates: 26g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 150mg | Potassium: 207mg | Fiber: 3g | Sugar: 18g | Calcium: 73mg | Iron: 3mg