Satisfy your sweet craving or impress a loved one with this vegan chocolate tofu pudding. This recipe is made with minimal ingredients, packed with protein and is the perfect healthy treat that takes about five minutes to make!
I’m not going to lie. Tofu used to kind of scare me. I don’t know about you, but when I traditionally think of tofu, I think of rubbery blocks that don’t have a lot of taste, and it seemed like such a foreign food to experiment with in the kitchen.
But I’ve come to realize that’s not the case! There are many ways to use tofu that tastes delicious, such as in a tofu scramble for breakfast, lasagna for dinner, and yes, even pudding for a healthy, sweet treat.
Related Recipe: Brain Boosting Chocolate Delight Dessert Bars
The Nutritional Details on this Vegan Chocolate Tofu Pudding
Did you know that soy is one of the most common GMO foods in the United States? This, my friends, is why it’s important to go the organic route when buying soy products to guarantee that you are getting the natural (good-for-you) stuff.
Tofu is an excellent low-carb, high-protein food, and is also a great source of calcium and iron. In one cup of tofu, you are getting about 16 grams of protein! Maybe we should call this chocolate tofu pudding a post-workout snack instead?
This recipe for vegan chocolate pudding couldn’t be any easier to make and is health food-skeptic approved. I tested this recipe out on some of my toughest critics and they couldn’t figure out what it was made of, but kept asking for more!
So, get your food processors out and ready to go because that’s all you’re going to need to make this easy peasy chocolate pudding.
This recipe might also work in a high-speed blender, however, I haven’t tried it so I can’t say for sure. The end result is a velvety, rich chocolate pudding that you won’t be able to get enough of. Trust me on this one…
Related Recipe: Raspberry Chia Dark Chocolate Pudding Parfait
If you make this Vegan Chocolate Tofu Pudding, let me know! Leave a comment below or snap a pic on Instagram and tag it with @fitlivingeats and #fitlivingeats. I love seeing your recipe creations!
Quick and Easy Vegan Chocolate Tofu Pudding
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Blender
- Diet: Vegan
Description
This Vegan Chocolate Tofu Pudding is made with minimal ingredients, packed with protein and is the perfect healthy treat that takes about 5 minutes to make!
Ingredients
- 16 ounces silken organic tofu
- ⅓ cup cacao powder
- ¼ cup + 2 tablespoons maple syrup
- 1 tablespoon instant coffee
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Add all of the ingredients to a food processor and blend on HIGH until the ingredients are combined and the texture resembles a smooth, creamy pudding.
- Store in an airtight container in the fridge for up to four days. The pudding will get a little watery on top after the first day, but that’s okay. Just mix before serving!
Notes
This pudding would be delicious with fresh fruit, chopped nuts or toasted coconut on top!
Keywords: dessert, vegan, pudding, pudding recipe, dessert recipe, chocolate pudding, vegan chocolate
One Final Tip for this Recipe
Top it with this delicious No Sugar Added Granola Clusters for extra crunch!
16 Responses
I should attempt working with tofu. This looks super tasty!
It’s not as scary as it looks. I promise!
I have a few chocolatey recipes I make with silken tofu! It’s so versatile and packed with protein! I love how silky smooth this pudding is!
Thanks, Laura! I hope you give it a try!
This sounds SO GOOD!!!
Thanks, Chelsey!
It blows my mind that tofu can be blended into a smooth, thick and healthier version of chocolate pudding! Love the short ingredient list 🙂
I know, right? Who would’ve thought??
I made this as instructed and it had a very tangy taste and not chocolatey – any suggestions? 😫
Hmmm… You could definitely bump up the cacao powder and maple syrup to enhance the flavors!
It was better than expected, normally I would use melted chocolate for this. But cocoa powder seems to work just as well. But I did add some cinnamon and chili powder to get that tofu flavor out, as that beanie tofu flavor was coming through. But it was good and yahooo low-fat. I tried using less sweetener as I was trying to keep this low cal, but it really needs that extra sweetener that was recommended in the recipe. So I ended up using half agave and then monk sugar. It was mild but tasty, I would make it again.
★★★★
I’m glad to hear that you enjoyed it! I love how you personalized it with cinnamon and chili powder, plus the twist on sweeteners – yum! I appreciate the positive review 🙂
I would love to make this but I don’t have instant coffee. Can I make with espresso or brewed coffee? How do I adjust the portion to make it not liquidy if I add a bit of brewed coffee or espresso?
Ps I love that you make this low calorie by using cocoa powder instead of chocolate chips
★★★★★
Hi Alyssa, great question! Yes, I would recommend espresso, since it would be a stronger flavor. I would recommend using 2 tablespoons espresso and reducing the maple syrup by 2 tablespoons to balance out the consistency. Let me know what you think!
This was a very easy recipe. I used vanilla instant coffee so I cut out 1tsp of the vanilla extract. I found it a bit sweet to my liking, so I would cut out the extra 2 tbsps of maple syrup the next time around. Also, as I didn’t have silken tofu, I used medium and added a bit of almond milk to thin it out. It’s a pretty versatile recipe, which I like. I rated it 4 stars because of the sweetness level. It was a bit much, but if you like sweet, then definitely 5 stars!
★★★★
Hi Kim, I’m glad to hear that you enjoyed the recipe! I love that you used what you had on hand, too. The cacao can be quite bitter, which is why there is extra maple if needed. I agree with you, less is better. Thank you for leaving a review!