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 CreamChocolate 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

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Author: Catherine McCord
Total Time 5 minutes


  • 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


  • 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.


Calories: 110kcal | Carbohydrates: 18g | Protein: 5g | Fat: 3g | Sodium: 5mg | Fiber: 3g | Sugar: 15g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. 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.

  2. 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!!!

  3. 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.

  4. 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.

  5. 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.

  6. 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. 🙂

  7. 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.

  8. […] pudding: Chocolate Tofu Pudding | Weelicious Just substitute your sugar-free pudding […]

  9. This pudding is delicious! It tastes so rich and creamy…better than any pudding you will find in the supermarket! Thanks Catherine!

  10. Toronto Naturopathic Services…

    […]Chocolate Tofu Pudding | Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…

  11. 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!

  12. 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!

  13. ugh, I made this, and while the texture was great (for pudding, not frosting) the taste was really jarring. not sure if it’s because I’m not used to the agave sweetener, or whether the tofu had a taste, but it’s incredibly artificial tasting (during and after). may try freezing it and hoping that temperature overcomes flavor in that regar, but sad to lose this healthy-seeming alternative to stovetop pudding!

  14. Do you think this would work as a low-cal frosting? Was thinking of making it and then thickening part, as needed, to frost a birthday cake…

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  16. I was wondering the same thing! I have a mixer and a vitamix but no food processor! I’m thinking about trying it in my VM and seeing how it turns out!

  17. Can this be done in a kitchen aid mixer? Or would it be better in a vitamix? I dont have a food processor..

  18. Maple Syrup!! or as Michael Bittman does, simple syrup. Or melt semi sweet chocolate and omit the sugar completely.

  19. Any other options besides agave or honey? I have a 1 yr. old and am leary of these 2 ingredients for her, but would love it for the protein!

  20. I must have done something wrong. It turned out liquidy. Very liquidy. Oh well, I put it in the freezer. If life doesn’t give you pudding, make ice cream. 😉

  21. In most cases, you do have to drain the tofu if you are searing it but with this, you can just toss it in the food processor. If it does come in water, just pat it dry and toss it in.

  22. This is rich, creamy, really chocolaty and 5 minutes easy. I used a hand held blender in a tallish container. You wouldn’t think that creamy base is silken tofu in a million years. Chocolate is actually good for you with antioxidants, no cream means cruelty free, and the agave does not have it’s own flavor in this desert – it’s not like using honey or maple syrup. It’s just sweet and low glycemic index, it won’t spike your insulin. Junk food that’s so tasty – we make this all the time.

  23. […] On Thursday of last week I came across a great blog called Weelicious and I very much enjoyed reading back several pages. One of my recipes comes from there and uses tofu, which is something I have never used before. In the past, I’ve added tofu to my shopping cart at the grocery store but it’s always ended up being thrown out due to the length of time it stayed in the fridge. One time I even froze a block of tofu because I read that it changes the texture in a favourable way (if that texture is something you’re looking for) and because I figured it would last longer frozen. That block still ended up getting thrown out, unused. Despite that, I picked up another block several weeks ago, eternally optimistic (or sadly deluded) that this time, I would use it. And now, it’s written down and I have no reason not to. I even plan to pick up a package of silken tofu and try out this recipe. […]

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