A chocolate dessert, that's good for you.
This creamy, decadent, vegan chocolate pudding may look sinfully sweet - but it is actually quite good for you. Rich in plant-based protein from tofu and antioxidants from raw cacao powder.
Fan Favorite.
One taste and you will see why this decadent vegan chocolate pudding or mousse has long been a HealthyHappyLife fan fave! And one of my all-time fave recipes as well. You can even totally call this a healthy snack or even breakfast! No-Cook method - just blend and serve. And here's the best part: this recipe has only five ingredients!
Spicy "Mexican Chocolate" Spin.
This is my current obsession. Making this recipe just as the recipe calls for below, but adding in ⅛ - ¼ teaspoon cayenne. It adds a wonderfully spicy accent that I personally love. I also love adding crushed graham crackers or vanilla cookies on the bottom of the serving dish - or layering them in like a parfait.
Top with berries.
And this pudding always always tastes amazing with fresh red berries like raspberries and strawberries.
Silken Tofu
Which brand of silken tofu to use for this vegan chocolate pudding? I experimented with a few different brands of tofu for this and interestingly, there is a big difference in texture outcomes!
- Nasoya - I love this brand, but it does end up to be watery in texture. I would add another spoonful of coconut oil to help firm things up in the fridge.
- House Tofu - This worked the best for me by far. Not sure why, but the pudding was nice and thick from the first blend.
- Other brands... Honestly, after YEARS of making this recipe, any brand can work. I much prefer to stay away from the 'shelf-stable' silken tofu brands just because I find the fresh fridge tofu has more fluffiness.
HOT TIP: You can even use FIRM tofu if you add some additional soy milk to the blend!
Pudding Texture Tips for thickness and richness..
- Add more coconut oil and fully chill in fridge (1-2 Tbsp)
- Allow the pudding to sit in the fridge for a few days.
- Add grahams or cookies! The dry grahams or cookies actually help firm things up in the fridge because they absorb liquid! Add a generous layer to the bottom of your pudding cups.
Post updated --- The original post text + pics follows....
Have you noticed this trend among vegans? I've noticed that they love to gleefully share the somewhat unique dishes that they consume for breakfast. Forget cold cereal wheat flakes or pop tarts, vegans have creativity during the breakfast hour covered. Lets examine this..
Breakfast Pudding.
Serve this vegan chocolate pudding for breakfast! Add a handful of fresh fruit, maybe some additional superfood toppings and this pudding becomes a perfectly healthy AM parfait. Rich in protein, antioxidants, fiber and flavor.
Let's chat more about the health benefits of this plant-based dessert/breakfast / anytime snack...
Tofu Lover
Let's start with the hero of this vegan chocolate pudding dessert – silken tofu. Rich in plant-based protein and low in saturated fats, silken tofu is the star ingredient that gives our mousse its creamy texture. Tofu also brings a host of essential nutrients to the table, including iron, calcium, and amino acids, making this treat not just delicious but also a wholesome addition to your diet.
Cacao or Cocoa
Now, let's talk about the decadent side of things – raw cacao powder. Bursting with antioxidants, cacao not only adds a rich chocolatey flavor but also offers potential health benefits. It contains flavonoids that may contribute to heart health and mood enhancement. Plus, opting for raw cacao preserves more of its nutritional goodness compared to processed cocoa powder.
Maple or Agave
Sweetening our mousse naturally is the golden touch of maple or agave syrup. These alternatives not only infuse a delightful sweetness but also provide essential minerals. Maple syrup, in particular, offers a dose of manganese and zinc, supporting immune function and promoting healthy skin.
Oil + Salt...
Virgin coconut oil steps in to add a luxurious mouthfeel and a hint of tropical flavor. Beyond its palatability, coconut oil contains medium-chain triglycerides (MCTs), which are believed to offer various health benefits, including improved cognitive function and metabolism.
To balance the sweetness and enhance the overall flavor profile, a pinch of pink Himalayan salt is introduced. This mineral-rich salt not only elevates the taste experience but also provides trace minerals like potassium and magnesium, supporting hydration and electrolyte balance.
So, there you have it – my Silky Chocolate Tofu Mousse isn't just a heavenly dessert; it's a nutritional delight. Packed with plant-based protein, antioxidants, and wholesome ingredients, this indulgence is a guilt-free way to treat yourself. So, go ahead, whip up a batch, and savor every spoonful of this decadent yet health-conscious delight!
Let's Deep Dive into the star ingredient: Raw Cacao.
The raw cacao for this recipe is very important. You can not swirl in some chocolate syrup and call it a day. High-quality cacao is key to making this recipe both healthy and delicious. I used Navitas Naturals brand raw cacao powder. The flavor is rich and earthy. I add scoops of this stuff to granola bar mixes, healthy chocolate cake, muffins, cookies, smoothies, shakes and more. You can find it at Whole Foods - mine was in the nutritional supplements section. Right next to the hemp seeds and super fruit trail mix blends.
Cacao Facts:
- 2.5 tablespoon raw cacao contains 8% RDA of iron
- 4g fiber and a rich amount of antioxidants.
- They say dark chocolate is "good" for you - well this raw cacao is even better because it's just cacao - no added sweeteners of fillers.
Vegan Chocolate Pudding
Ingredients
PUDDING
- 14-16 oz silken tofu, about 2 ½ cups
- 3-4 tablespoon raw cacao powder (or cocoa powder)*
- 3-4 tablespoon maple or agave syrup
- 1-2 tablespoon virgin coconut oil
- ¼ - ½ teaspoon pink Himalayan salt
- optional: ⅛ - ¼ teaspoon cayenne
- optional: ½ - ¾ teaspoon vanilla extract
FRESH FRUIT GARNISH
- try fresh red berries or sliced banana
Instructions
- Add all ingredients to your high speed blender. Blend from low to high until silky smooth. Taste test and adjust sweetness and chocolate and salt if needed. Tip: The first time you make this, start out by adding minimal ingredients (cocoa, salt, sweetener....) and then add more to make sure the taste fits your preference. I like the chocolate really bold and the sweetness with a nice brightness to compliment the hint of salt. Tip: For a thicker pudding, add two tablespoon coconut oil instead of one.
- When the pudding is to your desired taste preferences, give it one more whip in the blender on the highest speed - for about 30 seconds. This will whip as much air as possible into the pudding, giving it that mousse-like texture upon chilling. Pour into serving dishes. Cover with plastic wrap (optional) and chill for at least an hour to firm up.
- Serve chilled with optional fresh berries. Coconut whip is also a delicious addition! Yes, these can made up to a few days in advance of serving and keep for about 3-5 days max in the fridge before they lose their fluffy, silky, moist texture a bit.
nutrition estimate | per serving
Other Creative Options:
- Blend in peanut or almond butter for a nutty accent.
- Add a dash of cinnamon for a spiced choco flavor
- Add in raw coconut flakes for extra coconut-y flavor.
- Top with coconut whip.
- Blend in a whole raw banana for a creamy sweet tropical accent.
- Blend in some raspberries for a softer berry-ish pudding.
- Layer in crushed grahams or vanilla cookies - or even chocolate cookies for a decadent parfait.
- Blend in frozen fruit - like frozen bananas - for a soft serve frozen pudding style dessert. (If you do this you don't even need to wait to chill it in the fridge!)
Pin-it for later!..
updated: 2018 | orig post: 2011
