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+ servings

Vegan Chocolate Pudding

This rich and fluffy vegan chocolate pudding is dreamy and amazing and actually good for you! Protein packed.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings: 4 servings
Author: Kathy Patalsky

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

Calories: 141kcal | Carbohydrates: 17g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 442mg | Potassium: 236mg | Fiber: 2g | Sugar: 12g | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg