This Silken Tofu Chocolate Pudding is so easy to make and yet a completely decadent dessert! Perfect for all you chocolate lovers out there! My daughter and I especially love eating it when we have a chocolate craving. Yum!
I created this recipe because I wanted a silken tofu chocolate pudding without needing to use melted chocolate. I prefer making it with cocoa powder or cacao powder so I can control the kind of sugar that I use. If you want an egg-free, dairy-free chocolate pudding that tastes similar to traditional chocolate pudding give this one a try!
You will love this recipe because of its rich flavor and silky smooth texture! It is a perfect dessert. Sometimes recipes with the most simple ingredients are the best!
Ingredients
- Silken Tofu - This is the main ingredient for our vegan chocolate pudding recipe. It provides just the right creamy texture and a good amount of protein. Don't worry, your pudding won't taste like tofu! Silken tofu is a great ingredient to use for recipes with a creamy base. For best results use an extra firm silken tofu. It will help achieve a good texture without using melted chocolate. It is shelf-stable and usually found in the Asian section of most grocery stores. The specific brand we use is Mori-Nu. But don't worry, if you can't find extra firm, another type of silken tofu will also work. I have even used the silken tofu from the refrigerated section with excellent results.
- Cacao Powder - You can use cocoa powder or dutch cocoa powder if you don’t want to use cacao powder.
- Maple Syrup and Medjool Dates - The taste and texture of these sweeteners combined is perfection! However, you are welcome to use only maple syrup or only dates. It will still be delicious! The measurement to remember is that one medjool date equals about one tablespoon of maple syrup. If you don’t have a high-speed blender or want to use a food processor, then you’ll want to use all maple syrup. You could also try agave syrup if you don't want to use maple.
- Vanilla Extract and Salt - both complete the flavor of the pudding and round it out perfectly!
See recipe card for quantities.
Instructions
Step 1: Soak dates.
Step 2: Place ingredients in blender.
Step 3: Blend.
Step 4: Divide into containers and chill.
Start by placing your dates in a small bowl and pouring boiling water over them. Let them soak while you prepare the rest of the ingredients.
Place all of your other ingredients in a blender.
Once your dates have soaked for at least five to ten minutes, add them to the blender. The longer you let your dates soak, the better they will blend into the pudding.
Transfer your tofu mixture to small bowls or jars and place in the fridge to set.
Hint: The longer you soak your dates the easier they will blend!
Variations
Sometimes we add peanut butter or peanut butter powder to the blender with the other ingredients. Or if you want to sub the chocolate out for peanut butter you could have more of a peanut butter mousse. It is delicious!
If you love peanut butter and chocolate try these peanut butter chocolate chip cookies!
Storage
This can be stored in the fridge for three to five days. Keep in an airtight container.
I love to make these for meal prep and pull one out when I feel like a delicious dessert or a sweet treat!
You can freeze this pudding for up to six weeks. I have never tried it and cannot attest to the results. If you do please let me know how it goes!
How to Serve
Chocolate tofu pudding is delicious on its own! It is also fun to eat with your favorite toppings. Some of our favorites are: dairy-free whipped cream, fresh berries, a pinch of cinnamon, chocolate shavings, or dark chocolate chips. Yum!
You could also use this as a filling in a chocolate pie or layer it into a trifle. There are so many great options!
FAQ
They are very similar. However, pudding is denser in texture while mousse is light and airy.
Regular tofu will not work in this recipe. If you try to use extra firm tofu instead of extra firm silken tofu you will not have the same velvety texture. However, you can use other types of silken tofu. The key here is that it is silken! The exception might be soft tofu. I know that some people use soft tofu and silken tofu interchangeably. I have not tried it though and can't say whether or not it would work well.
You can make this in a food processor instead of a high speed blender. But if you do you'll want to sub the dates for 2 Tablespoons of maple syrup. The dates don't incorporate into the pudding well when using a food processor. You will still have amazing results using this method!
If you love this recipe let me know in the comments!
Related
Looking for other recipes like this? Try these:
Equipment
- 1 Blender you can use a food processor if you replace the dates with more maple syrup
Ingredients
- 2 Medjool Dates
- 1 12 oz box Mori Nu Silken Tofu extra firm
- ¼ cup Cacao Powder
- ⅓ cup Maple Syrup
- 1 teaspoon Vanilla
- 1 pinch Salt optional
Instructions
- Pour boiling water over the dates and let them soak for at least 10 minutes.
- Add everything to the blender including the soaked dates.
- Blend until smooth and creamy.
- Pour evenly into two containers.
- Put in fridge for at least two hours to set.
- Enjoy on its own or top with your favorite toppings!
Notes
- You can make this with other types of silken tofu. However, the extra firm silken tofu from the box will set up the thickest.
- If you have a blender with a wider container, you may need to make a double batch. This will ensure that there are enough contents for the blender to catch onto.
- If you want to use a food processor, sub the dates out for maple syrup. The dates don't blend into the pudding as well with a food processor.
- As a substitute for the dates, add an extra 2 Tablespoons of maple syrup.
Chantry says
I hope you love this recipe as much as we do! We make it at least once a week!