This Chocolate Tofu Pudding is so easy to prepare and no one will know that it’s actually quite healthy. Made with silken tofu and cocoa powder, it’s a delicious vegan dessert that everyone can love!
PinTable of Contents
Why I Love This Recipe
- Healthy and Satisfying: Made with protein-packed silken tofu and antioxidant-rich cocoa powder, this vegan chocolate pudding recipe lets you enjoy a sweet treat that’s low in fat and not laden with sugar like many desserts.
- Incredibly Easy: With just a handful of ingredients and a food processor, you can whip up this delightful dessert in minutes. It’s perfect for those sudden chocolate cravings!
- Creative Use for Tofu: 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 make. It’s delicious in this recipe or others like Sweet Gingery Tofu and Mapo Tofu!
- Kid-Friendly: 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.
- Dietary Preference Friendly: Whether you’re vegan, gluten-free, dairy-free or just looking for a delicious easy dessert, this recipe caters to all preferences!
The Ingredients
Pin- Soft Silken Tofu: Silken tofu creates the creamy, luscious base for this pudding and is also high in protein. I like House Foods soft silken tofu or Mori-Nu firm silken tofu if you need ideas.
- Pure Cocoa Powder: Cocoa powder gives this pudding its deep, intense chocolatey taste.
- Agave Nectar: Agave nectar naturally sweetens the pudding while keeping it vegan. You could use any of your favorite liquid sweeteners like maple syrup or honey if you wanted.
- Vanilla Extract: Vanilla extract enhances the chocolate flavor and adds a lovely aroma.
Substitutions and Variations
One of the best things about this Chocolate Tofu Pudding is how adaptable it is. Here are some ideas to customize it according to your preferences:
- Sweeteners: Swap agave nectar with maple syrup or honey (if not strictly vegan).
- Cocoa Powder: For a richer flavor, use dark cocoa powder or experiment with raw cacao powder for added health benefits.
- Tofu Type: If you prefer a thicker consistency, use firm silken tofu instead of soft. Avoid using regular firm tofu as it won’t blend as smoothly.
- Nut Butters: Add a tablespoon of almond butter or peanut butter for a nutty twist and extra creaminess.
- Spices: Sprinkle in a pinch of cinnamon or nutmeg for some warmth.
- Extracts: Experiment with different extracts like almond or peppermint to create new flavor profiles.
- Toppings: Top your chocolate tofu pudding with fresh fruits, nuts, dairy-free coconut whipped cream, dark chocolate shavings or chocolate chips to take it to the next level!
How to Make Healthy Chocolate Tofu Pudding
PinStep 1: Place all the ingredients in a food processor and blend to combine.
PinStep 2: Scrape down the sides of the food processor and blend again to make sure everything is incorporated.
PinStep 3: Enjoy it immediately for a softer texture or let it sit in the refrigerator for at least an hour to set and chill.
Tips and Tricks
- Choose the Right Tofu: We tested this recipe 6 times with different brands of tofus and 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 health food stores) are the best options. Both tofus produced super smooth pudding results!
- Adjust 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.
- Adjust Sweetness Gradually: Start with the recommended amount of sweetener and adjust gradually to suit your taste. Remember, you can always add more but can’t take it out once added.
- Blend Thoroughly: Ensure all ingredients are well-blended to avoid any lumps. Scraping down the sides of the food processor helps in achieving a uniform consistency.
- Make Ahead: This pudding is perfect for making ahead of time, in fact, sometimes letting it sit in the refrigerator for a few hours allows the flavors to marry better!
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving again.
FAQs
It’s best to use silken tofu for this recipe as it blends smoothly and gives the pudding its creamy texture. Regular tofu won’t provide the same silky consistency.
Absolutely! All the ingredients used in this recipe are plant-based and naturally gluten-free, making it suitable for both vegan and gluten-free diets. Just ensure that all your ingredients, especially the cocoa powder and vanilla extract, are certified gluten-free if you have severe sensitivities.
You can store the Chocolate Tofu Pudding in an airtight container in the refrigerator for up to 3 days. The texture remains smooth and the flavor stays delicious. Remember to give it a quick stir before serving after storing.
Freezing the pudding is not recommended as it can alter the smooth texture, making it grainy once thawed. It’s best enjoyed fresh or refrigerated!
If you don’t have a food processor, a high-speed blender works just as well. Ensure to blend until all ingredients are thoroughly combined and the mixture is smooth. You may need to stop and scrape down the sides a few times to achieve the desired consistency.
PinMore Healthy & Chocolatey Desserts
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! Let me know what you think of this recipe by leaving a comment and rating below!
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Chocolate Tofu Pudding
Equipment
Ingredients
- 14 oz soft silken tofu (I like House Foods soft silken or Mori-Nu firm silken)
- 1/3 cup unsweetened cocoa powder
- 1/4 cup agave nectar, maple syrup or honey (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.
- Enjoy it immediately for a softer texture or let it sit in the refrigerator for at least an hour to set and chill.
Video
Notes
- Choose the Right Tofu: We tested this recipe 6 times with different brands of tofus and decided that most brands of silken (or soft) tofu in your grocery store will produce silky smooth pudding. Avoid using regular firm tofu as it won’t blend as smoothly.
- Adjust 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 for us.
- Adjust Sweetness Gradually: Start with the recommended amount of sweetener and adjust gradually to suit your taste. Remember, you can always add more but can’t take it out once added.
- Blend Thoroughly: Ensure all ingredients are well-blended to avoid any lumps. Scraping down the sides of the food processor helps in achieving a uniform consistency.
- Make Ahead: This pudding is perfect for making ahead of time, in fact, sometimes letting it sit in the refrigerator for a few hours allows the flavors to marry better!
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.
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.