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!
This pudding is delicious! It tastes so rich and creamy…better than any pudding you will find in the supermarket! Thanks Catherine!
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!
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!
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…
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!
Can this be done in a kitchen aid mixer? Or would it be better in a vitamix? I dont have a food processor..
Made pudding pops with this and they turned out great!
Maple Syrup!! or as Michael Bittman does, simple syrup. Or melt semi sweet chocolate and omit the sugar completely.
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!
Make sure you drain the tofu. I used a reg tofu (not silken) and it turned out great.
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. 😉
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.
Do you drain the tofu or just throw everything in?
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.
[…] 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. […]