Vegan Chocolate Pudding is a super quick and easy plant-based dessert. Each spoonful is full of plant-based nutrition 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 yumminess together. That’s it.
This dessert makes for an amazing show-stopping simple pudding to serve at a dinner party when accompanied by little shortbread biscuits and strawberries. As well as being the perfect family dessert for every-day enjoyment.
I usually prepare this pudding at least once a week as it satisfies a sweet craving without feeling like I’m missing out.
At just 134 calories a serving this vegan chocolate pudding has less fat, sugar, and calories than a traditional chocolate pudding prepared with dairy and eggs. But retains all off the scrumptious, deliciousness texture and flavour of a rich dark chocolate pudding.
If your interested, this article from Webmd.com about the health benefits of tofu is a good read for nutritional information.
Historically Chocolate Pudding has been enjoyed for at least 100 years. Its a dessert that will never go out of fashion especially in our household!
Recipe Notes And FAQs
How long can I store chocolate pudding?
Chocolate pudding will keep fresh in the fridge for up to 3-4 days. If keeping for a few days place a cover over the serving dishes. Add any toppings just before serving.
Can I add anything extra to this pudding?
- Vegan-friendly chocolate sprinkles, hundreds and thousands and other cake sprinkles.
- Desiccated coconut, coconut shards/chips, dried coconut chunks. Toasted desiccated coconut is so tasty. Simply dry fry the coconut in a non-stick pan, shaking it around until its lightly golden.
- Melt a few squares of chocolate and add to the rest of the ingredients and whip.
- Add some vegan chocolate shards, grated chocolate, chocolate buttons or drops to the top of the pudding before serving. A flavoured chocolate such as mint, orange or raspberry is particularly delicious.
- Or mix pieces of chocolate through the pudding before placing in the fridge.
What can I serve with this chocolate pudding?
- Fresh or frozen berries.
- Any fruit of your choice such as slices of mango, kiwi, banana, or pear.
- A wee homemade Scottish shortbread biscuit for a crunchy satisfying texture with the pudding.
- A few mint leaves.
Is silken tofu the same as regular tofu?
The difference between different types of tofu including regular, soft silken and firm silken is the amount of water that has been pressed out of them during the making of the tofu. Soft silken tofu is difficult to pick up as it is quite loose in texture whereas firm silken can be picked up but is easily broken or mushed. Regular tofu can be sliced into cubes and used in a recipe, as it tends to hold its shape well.
This recipe uses firm silken tofu as this kind of tofu is so much easier to whip to an ultra smooth consistency. Soft silken tofu would be fine to use if that’s all you can source. Regular tofu would be too gritty or bitty.
In the UK silken tofu is commonly found on the regular supermarket shelfs (not the chilled section) as it is a long-life product that doesn’t require storing in the fridge. Unless its been open of course.
How To Prepare Whipped Tofu Chocolate Pudding:
Add all ingredients to a food processer/blender. Whizz until smooth. Stop a few times to mix and scrape down the sides. Once smooth the pudding is ready to decant. 
Divide the pudding into serving dishes.
For an extra special summer treat freeze the chocolate pudding in ice-lolly moulds.
Equipment
- Food blender/mixer
- 4 small serving dishes
Ingredients
- 349 g silken tofu
- 40 g cocoa powder
- 4 tbsp maple syrup Or an alternative syrup.
- 1 tbsp vanilla extract Or essence.
- 2 tbsp water
Instructions
- Add all ingredients to a food processor/blender and whizz until smooth.
- Decant into your serving dishes. Smooth down the top.
- Place in the fridge to chill and thicken up for at least an hour.
Notes
- Chocolate pudding will keep fresh in the fridge for 3-4 days. If keeping in the fridge for a few days add a cover to the dishes.
- For a mint chocolate pudding variation replace the vanilla with 1/2 teaspoon of peppermint extract/essence. Add more to taste.
- Serve these little puddings with your choice of fresh or frozen berries, fresh fruit, vegan cream, ice-cream or yogurt, crushed nuts, desiccated coconut, vegan grated, drops or button chocolates. Or simply enjoy plain.
- Especially delicious is a wee Scottish shortbread biscuit. Slather the chocolate pudding over and take an amazing bite!
