Vegan Chocolate Pudding (Whipped Silken Tofu)
This vegan chocolate pudding is so simple and quick to prepare yet so full of rich, dark chocolate flavours. Serve these little desserts with home-made vegan Scottish shortbread biscuits and a ruby red strawberry for an effective end to a meal that will impress your guests or wow your family.Also perfect for a guilt-free 3pm pick-me-up, snack or supper time treat.
Equipment
- Food blender/mixer
- 4 small serving dishes
Ingredients
- 349 grams silken firm tofu the pack used was 349g but this can be rounded to 350g!
- 40 grams cocoa powder
- 4 tablespoon maple syrup Or an alternative syrup such as agave/date/rice
- 1 tablespoon vanilla extract Or essence
- 2 tablespoon 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
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Chocolate pudding will keep fresh in the fridge for 3-4 days. If keeping in the fridge a day after preparing do add a cover to the dishes.
- For a mint chocolate pudding variation replace the vanilla with a few drops of peppermint or almond 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.
- For extra chocolate flavours add some melted chocolate to the food processor or blender.
- Especially delicious is a wee Scottish shortbread biscuit. Slather the chocolate pudding over and take an amazing bite!
Nutrition
Calories: 134kcal | Carbohydrates: 22g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 359mg | Fiber: 3g | Sugar: 14g | Calcium: 62mg | Iron: 2mg