Vegan Chocolate Pudding is a super quick, nutritious, absolutely delicious dessert!
All you need is a packet of firm silken tofu, cocoa powder, vanilla extract, and a few tablespoons of water.
And a sweetener such as maple/date/agave syrup or a sugar such as caster/coconut/date sugar. Or any other special type of sweetener that you generally use.
A food processor/mixer/blender is required to whizz all the ingredients to a smooth consistency.
I usually prepare this pudding at least once a week as it satisfies a sweet craving without feeling like your missing out.
It literally takes 5 minutes to prepare.
Then chilled for at least an hour in the fridge. If you can wait that long!
Vegan Chocolate Pudding
Serves 4.
Historically Chocolate Pudding has been enjoyed for at least 100 years!
My Vegan Chocolate Pudding has less fat, sugar and calories that Traditional Chocolate Pudding. But retains all off the scrumptious, deliciousness texture and flavour of a rich dark chocolate pudding.
Vegan Chocolate Pudding
Equipment
- Food processor/mixer/blender
- 4 small serving dishes/ramekins/glasses
Ingredients
- 349 grams Firm Silken tofu Or about 2 cups. Usually found on the shelf in supermarkets (not the chilled section)
- 43 grams cocoa powder or 1/2 a cup
- 3 tablespoons maple syrup or your choice of sugar/syrup/sweetener. Adjust the amounts depending on what you use. You may need 1 more tbsp of maple syrup.
- 1 tablespoon vanilla extract
- 2 tablespoons water
Instructions
- Add all ingredients to a food processor and whizz until smooth.
- Decant into your serving dishes. Smooth down the top.I use glass ramekins.
- Chill in the fridge for a few hours.
- Enjoy!
Notes
The following nutritional information is for guidance only and is not a strict analysis as ingredients may vary. Thanks!
Recipe Notes
- Vegan Chocolate Pudding will keep fresh in the fridge for up to three days.
- Firm silken tofu is used for my recipe rather than the usual firm tofu from the chilled section. Silken tofu texture is soft, creamy and smooth and is so easy to whip up. Below is the tofu that I use. Its available from Asda, UK. Its currently £1.40 a packet.
- If your interested this article from Webmd.com about the health benefits of tofu is a good read!
- Jazz up your pudding with a squoosh of vegan cream. I don’t tend to use this cream very often but I had some left over from Christmas where I used it for my kids hot chocolates. I bought this one from Asda, UK.
- Top your pudding with raspberries, blueberries or strawberries. Either frozen or fresh work well.
- Kids particularly enjoy some sprinkles on top of the cream.
- Try replacing the cocoa powder with some melted chocolate. A few squares per serving.
- Sprinkle some vegan chocolate chips over the finished pudding. Or grate some dark chocolate. The darker the better. I love 75% cocoa but this can be too strong for my kids at times! Try orange or raspberry dark chocolate. Drool!
- Sprinkle some desiccated coconut or some toasted coconut chips over for a choc-coconut pudding.
- Try freezing Chocolate pudding in ice lolly moulds for a yummy frozen treat!
- Replace the vanilla for 1/2 teaspoon of peppermint essence for a chocolate mint pudding. Grate some dark mint chocolate over the top. Yum!
Looking for more delicious dessert ideas?
Bake some Traditional Vegan Empire Biscuits. A Scottish teatime favourite!
Or try an even older, traditional bake… Vegan Eve’s Pudding! Amazing served with custard.
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