I blend silken tofu with cocoa powder, maple syrup, vanilla, and a bit of water to create a rich, smooth chocolate pudding that comes together in just minutes and only needs an hour to chill.
Why I’ll Love This Recipe
I love how this recipe turns simple pantry ingredients into a luscious chocolate dessert in no time. It’s vegan, high in plant-based protein, and delightfully creamy. It’s the perfect quick-fix when I crave something chocolatey without the fuss—plus, I can enjoy it knowing it’s made with wholesome ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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349 g firm silken tofu
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40 g cocoa powder (sift if lumpy)
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4 tbsp maple syrup (or alternative syrup like agave, date, or rice syrup)
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1 tbsp vanilla extract (or essence)
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2 tbsp water
Directions
I place the silken tofu, cocoa powder, maple syrup, vanilla extract, and water into my food processor or blender. Then I blend until everything is smooth and creamy, scraping down the sides as needed to ensure even mixing. Next, I divide the pudding into four small serving dishes and smooth the tops. I chill them in the refrigerator for at least an hour to let the pudding set, although I’ve been tempted to dig in right away when I need a quick snack!
Servings and timing
This recipe makes enough for four servings, with just 10 minutes of prep and around an hour of chilling for a total time of about 1 hour and 10 minutes
Variations
I love tweaking the flavor now and then—sometimes I swap vanilla for a few drops of peppermint or almond extract for a refreshing twist. I toast chopped nuts like pistachios or pine nuts for a crunchy topper, or add shredded coconut or chocolate shards for extra texture. On warm days, freezing the pudding in molds turns it into a fun, chocolatey ice pop alternative
Storage/reheating
I store leftovers in the refrigerator, covered, and it stays fresh for about 3–4 days. Since it’s a chilled dessert, there’s no reheating needed—just pull it out and enjoy.
FAQs
Can I use regular tofu instead of silken tofu?
I’ve found that soft or firm tofu won’t give the same creamy texture—silken tofu is essential for that silky pudding feel.
Can I eat it right away?
Yes! It’s deliciously smooth right out of the blender, but chilling it for at least an hour helps it thicken and develop better texture.
Is it really only four ingredients?
Absolutely—just tofu, cocoa, sweetener, and vanilla, and the optional water to adjust consistency makes it that simple and minimalist.
Is it vegan and gluten-free?
Yes, it’s naturally vegan, dairy-free, and gluten-free—as long as your sweetener and vanilla are suitable for those needs.
How should I serve it?
I love serving it chilled, topped with berries, nuts, or a drizzle of extra syrup—sometimes with a side of shortbread or fresh fruit for contrast.
Conclusion
I appreciate how this Tofu Chocolate Pudding delivers rich, chocolaty satisfaction with minimal effort. In just 10 minutes of prep and a short chill, I get a creamy, high-protein dessert that’s both comforting and nutritious. Whether I’m craving a quick sweet bite or something elegant for guests, I’ll keep reaching for this recipe.
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Tofu Chocolate Pudding
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
Description
Silky Smooth Vegan Chocolate Pudding with Just Four Ingredients
Ingredients
349 grams firm silken tofu
40 grams cocoa powder (sift if lumpy)
4 tablespoons maple syrup (or agave/date/rice syrup)
1 tablespoon vanilla extract (or essence)
2 tablespoons water
Instructions
Add the silken tofu, cocoa powder, maple syrup, vanilla extract, and water to a food processor or blender.
Blend until smooth and creamy, scraping down the sides as needed to ensure even mixing.
Divide the pudding into four small serving dishes and smooth the surface.
Chill in the refrigerator for at least 1 hour, preferably longer, to allow the pudding to set and thicken.
Serve as is, or top with berries, dairy-free whipped cream, nuts, or chocolate shavings.
- Prep Time: 10 minutes
- Chill Time:: 1 hour
- Category: Dessert
