Vegan Chocolate Pudding or Chocolate Mousse is a super quick and easy plant-based dessert. Each spoonful is full of plant-based goodness and packed with chocolatey deliciousness.All you need is four ingredients- a packet of silken tofu, cocoa powder, maple syrup (or your preferred syrup) vanilla extract, and a few tablespoons of water. And a means to blend all the deliciousness together. That's it. If you love those little pots of Alpro Chocolate Dairy Free Soya Desserts then you will love this home-made copy-cat version!
This chocolate dessert recipe makes for an amazing elegant simple pudding or mousse to serve at a dinner party especially when accompanied by little crisp shortbread biscuits and fresh strawberries. It’s also a perfect family dessert for every-day enjoyment.
For a Mexican Cinco De Mayo themed dessert add a few pinches of chilli powder to the chocolate pudding.
Even though this is a dairy-free recipe no-one will guess so you can serve it up to any meat or dairy eating visitors with confidence!
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My family enjoy this pudding at least every few weeks as it satisfies a sweet craving, but minus any added sugar, and without feeling like we are missing out!
At just an estimated 134 calories a serving this dairy-free chocolate pudding has less fat, sugar, and calories than a traditional chocolate pudding or chocolate mousse that has been prepared with dairy and eggs. However, our soya chocolate pudding is amazingly rich but light, velvety and smooth.
Many people are wary of soy but if you’re interested in learning more such as the potential health benefits of tofu then this article from Webmd.com is a good start for nutritional information. Also, you can discover the latest research findings about soy over on nutritionfacts.org. It’s always better to make an informed decision, based on scientific research, when it comes to your dietary choices rather than relying on what a stranger without any credentials claims on a social media site.
Historically Chocolate Pudding has been enjoyed for at least 100 years. It’s a timeless family favourite dessert that will never go out of fashion especially in our household!
Our chocolate pudding is prepared with pantry shelf-stable ingredients so you can enjoy a delicious rich chocolate pudding whenever you like as it takes literally minutes to prepare.
For another traditional chocolate pudding do have a look at our soy-free Chocolate Custard Pudding recipe which is prepared with custard powder.
How to prepare
The ingredients you will need to prepare this quick chocolate pudding are - a packet of silken tofu, cocoa powder, maple syrup or your preferred sweetener, vanilla extract and a few tablespoons of water. Minus the water that makes this an amazing 4 ingredient chocolate pudding!
For a special summer treat you can try freezing the chocolate pudding in ice-lolly moulds or in a container and dish up as a quick frozen ice cream.
Step 1: Add the silken tofu, cocoa powder, maple syrup [or alternative], vanilla extract and water to a food processor.
Step 2: Process the ingredients until smooth. You will likely need to stop the processor a few times and use a spatula to scrape down the ingredients.
Step 3: The pudding is ready once smooth and completely combined.
Step 4: You can enjoy the pudding right away but it’s much nicer chilled and it will thicken up more as it’s chilled. Share the pudding between serving dishes. In the above photo we have used little espresso coffee mugs.
Recipe Notes
Storing
Chocolate pudding will keep fresh in the fridge for up to 3-4 days. If storing for a few days place a cover over the serving dishes. Add any toppings just before serving.
Freezing
We have not tried freezing these desserts but can imagine they would make delicious frozen ice-cream puddings. Remove from the freezer before enjoying and allow the puddings to thaw to the texture you like.
Frequently asked questions
Yes, all the ingredients are free from gluten but of course it’s always best to check every ingredient just to be 100% sure.
Chopped fruit, desiccated coconut [especially toasted], coconut shards, chips or chunks, cake sprinkles, grated or shredded chocolate, chocolate buttons or drops, cacao nibs, nuts, dried fruits, plant-based candies or sweets, crushed biscuits or cookies, and anything you can think off can be sprinkled over the pudding’s before serving.
Chocolate pudding is also delicious served with a dollop of plant-based ice-cream or whipped cream.
Yes, you can add melt a few squares of chocolate and add this to the rest of the ingredients before processing. Although, try and process the pudding quickly to prevent the melted chocolate from hardening into little bits of chocolate.
You can also change the flavour of the pudding and use peppermint, almond, orange, lemon, raspberry essence, etc. Or add some butterscotch or caramel flavouring.
Another idea is to mix chocolate chips or drops through the pudding before chilling in the refrigerator.
For special puddings we like to have a Scottish shortbread biscuit on the side as it adds a buttery crisp texture and fresh strawberries always pair well with chocolate as do any fresh berries such as cherries, raspberries, or blueberries. Although, any type of sliced fruits can be enjoyed along with the pudding including banana, mango, kiwi, orange, or grapes.
The difference between various types of tofu, including regular, soft silken, and firm silken, lies in the amount of water that has been pressed out during their production.
Soft silken tofu, which is quite loose in texture, is difficult to handle, whereas firm silken tofu can be picked up but tends to break or mush easily. Regular tofu, on the other hand, maintains its shape well and can be sliced into cubes for use in savoury recipes.
This recipe specifically calls for firm silken tofu, as this type is much easier to whip into an ultra-smooth consistency. While soft silken tofu could work if it's all you have, regular tofu might be too gritty or bitty for this particular dish.
In the UK, silken tofu is commonly found on regular supermarket shelves, not in the chilled section, as it is a long-life product that doesn't require refrigeration until opened.
You can use any type of cocoa powder so just use the one that you normally use for baking. We just use ordinary cocoa powder that can be found on the baking aisle of supermarkets and stores.
Yes, you can use this instead of cocoa powder but you may have to add more maple syrup or more of your preferred syrup or sweetener.
You can use agave syrup, brown rice syrup, date syrup, or any other syrup you prefer. Different syrups may not all have the same sweetness level so you may need to adjust quantities to achieve the level of sweetness that suits you.
Yes, but you will have to use the package instructions for advice on quantities etc, and adjust the amount you add to the pudding so that you achieve your desired level of sweetness. If you use a dry sweetener you can half the amount of water required for the recipe or omit the water altogether. If once the pudding is processed and it looks like it needs more liquid you can add a few teaspoons and then check the consistency.
No, all you need is a simple food processor or stand blender that can blend ingredients. As all the ingredients are soft you don’t need an expensive high-speed processor. We use our very small inexpensive food processor for this recipe and it works just fine.
More vegan puddings
In the UK, a "pudding" refers to any dessert in general and also to specific traditional dishes, both sweet and savoury, like Christmas pudding or Haggis which is a type of Scottish savoury pudding. However, in the US, "pudding" mainly means a sweet, creamy dessert custard, often flavoured with chocolate, vanilla, strawberry, or banana. Here are a few of our family favourite sweet pudding recipes that are perfect for vegans, & plant-based diets, and anyone who loves budget-friendly desserts that are prepared with everyday ingredients.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Chocolate Pudding (Whipped Silken Tofu)
Equipment
- Food processor or blender
- 4 small serving dishes
Ingredients
- 349 grams silken firm tofu [the pack used was 349g]
- 40 grams cocoa powder [sifted if lumpy]
- 4 tablespoons maple syrup [Or an alternative syrup such as agave/date/rice]
- 1 tablespoon vanilla extract [Or essence]
- 2 tablespoons water
Instructions
- Add the silken tofu, cocoa powder, maple syrup, vanilla and water to a food processor and blend until smooth. You may need to scrape down the sides a few times to ensure even mixing.349 grams silken firm tofu, 40 grams cocoa powder, 4 tablespoons maple syrup, 1 tablespoon vanilla extract, 2 tablespoons water
- Divide the pudding between the serving dishes and smooth down the surface.
- Place in the refrigerator to chill and thicken up for at least an hour, preferably a few hours, but of course you can enjoy the pudding right away if preparing for a quick snack.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Chocolate pudding will keep fresh in the refrigerator for 3-4 days. If storing over night then cover the dishes.
- For a mint chocolate pudding variation replace the vanilla with a few drops of peppermint or almond extract or essence. And add more to taste.
- Almond essence can replace the vanilla but again use a few drops at first, test the flavour and add more to taste.
- These little puddings can be topped with your choice of fresh or frozen berries, fresh fruit, vegan whipped cream, ice-cream or yogurt, crushed or flaked nuts, desiccated coconut, chocolate shards or grated chocolate, chocolates buttons, etc. Or simply enjoy plain.
- For extra chocolate flavours add some melted chocolate to the food processor or blender before processing.
- For a special dessert a crisp Scottish shortbread biscuit is a nice accompaniment along with some juicy strawberries.
- For more useful recipe notes and FAQ’s have a look at our recipe notes and FAQ sections above this recipe.
Nutrition
Comments
Prepared our Vegan Chocolate Pudding recipe? We would love to know how you got on with the recipe so do drop us a comment below and click the star ratings. All feedback is very much appreciated. Thanks so much, Love Jacq x
Helen says
Thank you for this delicious recipe! I added a tablespoon of peanut butter and topped with blueberries, sliced bananas and almonds- so tasty!x
Jacq says
Hi Helen, You're very welcome! Glad you enjoyed the chocolate pudding. Your additions sound very tasty, especially the peanut butter. I will have to give that a go. Thanks! Jacq x
CJ says
It was yummy and so easy. The only thing I did differently was
use a four-cup glass measuring cup for the ingredients and my
immersion blender in the measuring cup. It's easier to clean a
glass measuring cup than to clean the food processor.
Jacq says
Hi CJ, Glad you enjoyed the pudding and found the recipe easy. That’s a great tip about using the immersion blender in a glass measuring cup. It's definitely an easier cleanup option. I’ll have to give that a go myself! Jacq x
Trish says
This was a great easy recipe! I made a few changes based on what I had on hand and needed to use up. I didn't quite have enough cocoa powder, so I added some peanut powder. I also threw in a frozen banana. I used a bit less maple syrup. And I used vanilla bean paste. Finally, I topped it with chia seeds for some added fiber and texture:) It was handy to have the US Customary conversion, as I am in the US!
Jacq says
Hi Trish, Glad you loved the recipe and it was easy to customise to what you had available. I love it when visitors change up the recipe a little and get great results. Your additions sound very tasty. I appreciate you taking the time to review the recipe. Thanks!
Izzi says
This is just the best tofu pudding! I needed one for the protein but every recipe I looked at was so high in sugar. This is spot on. The silken tofu was a must to make it smooth. I added a couple drops of peppermint and will be hard pressed not to eat it all myself. Thanks for posting!
Jacq says
Hi Izzi, You are very welcome! So glad you enjoyed the chocolate pudding. I also love adding peppermint to the pudding.Thanks so much for your lovely comment, Jacq x
Sheri says
I skipped
the water and added a tablespoon of liquid stevia, because I like my pudding a little sweet. I also used wholesome sugar free maple syrup.
Jacq says
Hi Sheri, Sounds delicious. Thanks for letting us know about the successful changes you made as it does help other visitors who would like to do the same. Jacq x
Carrie says
This is delicious! My littlest one is an extremely picky eater and I’m trying to sneak in tofu and other protein packed plant based foods where I can. He loves this, too, so thank you!
Jacq says
Your very welcome. So glad your picky eater loves the chocolate pudding. Thanks for your lovely comment 🙂
Jess says
I love how this only takes 4 ingredients!! So simple!
Jacq says
I know! Me too! Its just so easy to whizz up and have a guilt free delicious chocolate pudding 🙂
Tara says
So perfect for my chocolate craving! I love that light texture with the use of the silken tofu. It comes together so easily too!
Jacq says
Yeah this pudding is incredibly light and silky 🙂
Michelle says
Looks so soft and creamy! Perfect way to end a meal!
Jacq says
It most definitely is!
Carrie Robinson says
This looks so perfectly decadent and creamy! I would have no idea that it is vegan! 🙂
Jacq says
There is no difference in flavour! Just rich chocolate yumminess 🙂
Kechi says
This looks so silken and absolutely delicious, wow! What a delight!
Jacq says
It certainly is! And can be prepared so quickly 🙂