This Chocolate Tofu Pudding is so easy to prepare and no one will know that it’s actually healthy!
Tofu is one of those amazingly versatile foods that you can use in so many different ways. It’s flavor is neutral, allowing it to take on and absorb the flavors of whatever you are cooking with. Using it as a base in dips and sauces is delicious, but have you ever made a creamy pudding out of it? This Chocolate Tofu Pudding is so silky and tasty, I guarantee your kids will never notice that it’s not the Jell-O kind from the box.
We tested this recipe 6 times with different brands of tofus and cocoa powders. At the end of the day, we decided that most brands of silken, or soft, tofu in your grocery store refrigerator section or “Mori-Nu silken firm un-refrigerated tofu” (sold at most healthy food stores) are the best options. Both tofus produced super smooth pudding results.
We also played around with the amount of cocoa powder. You can use more or less cocoa than the amount calls for in the recipe, but 1/3 cup seemed to produce a perfectly chocolatey pudding that wasn’t too light or too rich. Looking for more chocolatey (and healthy) desserts? Go for Chocolate Banana Nice Cream, Chocolate Chia Seed Pudding or Eggless Chocolate Mousse!
This recipe is also a great option for parents trying to watch their waistline. It’s low in fat and calories since there’s NO fat in cocoa powder and it’s not laden with sugar. My girlfriend came over for dinner and she and Kenya were hilarious digging into the pudding together and swallowing it so fast their dishes were empty within seconds!
This recipe takes classic chocolate pudding to the next level and makes it into a guilt-free treat both you and your kids can get excited about!
Chocolate Tofu Pudding
Ingredients
- 1 14 ounce package soft silken tofu (I like House Foods soft silken or Mori-Nu firm silken)
- 1/3 cup pure cocoa powder
- 1/4 cup agave nectar (feel free to use a little more if you want it sweeter)
- 2 teaspoons vanilla extract
Instructions
- Place all the ingredients in a food processor and blend to combine.
- Scrape down the sides of the food processor and blend again to make sure everything is incorporated.
- Serve immediately or chilled.
I just made this and it is not very good. I used soft tofu, organic Peruvian cacao & organic blue agave syrup. I use the cacao and agave for many other things but this pudding is not edible as it is. The texture is fine, but the flavor is just too strong. I hate to throw anything away so I think I will use it in my smoothies this week.
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After reading a review about the pudding tasting better the next day I did taste it again 2 days later and the taste was much more pleasing. It seems that the flavors do need to marry a little. Good thing I left it in the frig and didn’t throw it out. It may be helpful for readers to see a note for best results you may want to let it sit for 24 hrs before eating. It did seem to thicken up too. I would make this again!!!
WOW! This was sooo rich. It was too rich for me and way too rich for my 4 yr old. It was liquidly but I could have drained the tofu more. My recommendation (…only if you want it) would be to start out with 2 tbsp. of cocoa powder and then add more depending on how rich you want it. You can always add more but can’t take it away once you add it. If you want it sweeter then add more of the agave. As the recipe stands now, I would not make it again.
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I made this with nigari silken tofu from Trader Joes and maple syrup instead of the agave nectar, It was absolutely delicious! I served it with fresh strawberries. My 22 month old thought that the cacao flavor was a bit strong but she definitely had a few spoonfuls.
I have a similar recipe that is made in pie form, called Moo-less Chocolate Pie. I mix the filling in a blender and it comes out very smooth. Maybe not so healthy as it contains coffee liqueur (Kahlua), which is mostly sugar, and 2 c. chocolate chips. The flavor is very chocolaty and delicious. I did see a version of this that called for just plain brewed coffee instead of the coffee liqueur, but I can’t vouch for that one. Just google Moo-less Chocolate Pie for the recipe from Alton Brown.
I made this last night. I think either my food processor isn’t strong enough or I need to play with different styles of tofu because mine looked more like cholocate ricotta. I also sweetened mine with Agave and I didn’t care for the flavor. I ate it though and I’ll try it again. 🙂
Great chocolate tofu pudding, love it.
I made this, along with a few other recipes of yours last night. I’m officially in love with Weelicious! I do agree that the flavors taste better the next day but I love that I can get my chocolate fix in a much more healthy way. Plus, to me, the chocolate flavor tastes so much better than anything store bought that I don’t eat as much.
[…] pudding: Chocolate Tofu Pudding | Weelicious Just substitute your sugar-free pudding […]
This pudding is delicious! It tastes so rich and creamy…better than any pudding you will find in the supermarket! Thanks Catherine!
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I have Ghiradelli unsweetened cocoa powder. Is that the same thing as this recipe calls for? Or would I need to sweeten it more? Thank you for any advice!
I have made a version of this pudding using pure maple syrup. It always tastes best the next day. It gives the flavors a chance to meld and the chocolate flavor a bit of time to smooth out. if it is too thin use firmer tofu. It also makes excellent pudding pops in the freezer!