Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Chocolate Vegan Pudding! This healthy chocolate pudding is incredibly creamy thanks to a secret ingredient– silken tofu! Don’t worry– you’d never guess it contains tofu. A must try! Vegan and gluten-free.
I can’t wait for you to try this vegan pudding recipe! If you love my no-bake chocolate peanut butter pie then you will love this silky, creamy pudding.
After making that chocolate pie for my birthday a few weeks ago, I decided to see if I could make an easy chocolate pudding using similar ingredients: silken tofu, dark chocolate and peanut butter. Well, this one was a hit with everyone. My kids ended up eating two servings and BL and I licked the bowl clean after they were done.
As a kid, I used to love chocolate pudding. I would ask my mom to pack chocolate pudding packs almost every day for lunch (with vanilla pudding packs a close second!) and wanted to create something similar for my kids.
Who cares if most instant pudding or pudding mixes on the market aren’t vegan? You’ll never go back to instant pudding once you make this vegan pudding recipe. It takes only a minute or two to melt the chocolate, then combine with the rest of the ingredients in a blender- silken tofu, peanut butter and as little (or as much) maple syrup as you’d like for sweetness.
The best part of this recipe is that it comes together with just a handful of ingredients– and in just minutes! No need to whip, whisk or heat like most other vegan recipes. And, this one is naturally thick and creamy thanks to the combination of silken tofu and peanut butter– no corn starch or heavy cream required!
For this recipe you’ll need:
Even though my vegan chocolate pie recipe contains other ingredients, like vanilla extract, I tried to simplify this chocolate mousse as much as possible. However, if you want to add in a splash of vanilla extract then you can!
It’s fairly easy to find vegan chocolate chips these days in most grocery stores. If you aren’t vegan, then any chocolate will work for this recipe, though I love dark chocolate the best for a more decadent mousse.
To make this simple vegan pudding, start by melting the chocolate chips or roughly chopped chocolate in the microwave. The easiest way to do this is by placing the chocolate in a dry microwave safe bowl (these glass nesting bowls are one of my favorite kitchen items) and place in the microwave for 30 seconds.
Remove, stir, then place back in the microwave in 30 second intervals, removing each time to stir until completely melted. Make sure to remove after 30 seconds; cooking chocolate too long will burn it and won’t allow it to fully melt. You’ll also want to make sure your bowl is dry first, and water in the bowl may prevent the chocolate from fully melting.
Alternatively, you can melt the chocolate in a small saucepan over medium-low heat.
Once you’ve melted the chocolate, this chocolate pudding comes together in just seconds! Place the melted chocolate, tofu, maple syrup and peanut butter in a blender or food processor and puree until very creamy and smooth. Taste, adding more sweetener as desired.
Enjoy right away or, for a thicker pudding, place in the fridge for 1-2 hours to firm up. The addition of silken tofu makes this tofu incredibly thick once it’s in the fridge for a bit, even 30 minutes makes a difference.
Once you try this pudding like this, you’ve gotta try it in my no-bake chocolate pie recipe. It’s a very similar pudding in a graham cracker pie crust.
Of course this chocolate pudding is great on its own, but my kids love it most with fresh berries on top. As we seem to always have strawberries in our house, I often cut them up and serve with a little whipped coconut cream on top. Raspberries and blackberries would be delicious as well!
If you are new to coconut cream, make sure to grab my tutorial on how to make coconut cream here using canned coconut milk.
This vegan pudding will last for about 4-5 days in the fridge. To store, place in an airtight container. Unlike most heated puddings, there’s no film to deal with in this recipe so you don’t need to worry about placing plastic wrap on top!
If you try this chocolate vegan recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Chocolate Vegan Pudding! This healthy chocolate pudding is incredibly creamy thanks to a secret ingredient– silken tofu! Don’t worry– you’d never guess it contains tofu. A must try!
If you like this chocolate pudding, then you’ve gotta try my vegan chocolate pie! It’s this pudding, but in pie form. Yum!
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(2 comments) leave a comment
I made this for a neighborhood block party for Memorial Day Weekend and it was a favorite! I’m new to your site and I love it.
Hi Alex. What can be used instead of Tofu. I dont eat Tofu or any Soy products.