Vegan Chocolate Pudding

The first time I had vegan chocolate pudding was when I picked up a small container of it from Whole Foods.  I read the ingredient list which was not scary nor was it long, so I dumped into the cart.  It did use silken tofu as a base and while I don’t really dig on tofu, I decided to be open-minded and give it a try.

From that point we were hooked and would purchase it on occasion when making a Whole Foods trip.  However, like most things at Whole Foods, their pudding was overpriced and on the small side (sorry WF but you know it’s true).  I decided to look into making my own.  I checked a few recipes online just to get a basic idea of what is needed, reviewed the ingredient list of the Whole Foods version and started experimenting.

What I am currently doing takes no more than like five minutes prep time and uses only four ingredients.  It’s still a work in progress but so far it’s damn tasty and when your husband begs you to make him some Vegan Chocolate Pudding, it’s safe to assume you are on the right track.

Andrea’s Vegan Chocolate Pudding

  • 1 pkg. (1lb) of organic silken tofu
  • 4TBSP (heaping) Unsweetened Cocoa Powder
  • 4TBSP Maple Syrup
  • Pinch (1/2tsp) of Organic Unrefined Cane Sugar

Drain as much of the liquid off of the tofu that you can and dump into a blender.  Add in the other ingredients and blend until everything is well combined.  Pour into a bowl, cover and refrigerate for about 2 hours.  Allowing the tofu to set back up.  Spoon into dishes and enjoy!

P.S. Or just eat straight from the bowl like we do!

I’m trying to experiment with different tofu textures because while this is a great pudding, it isn’t quite as thick as I would like it to be.  The one from Whole Foods was extremely thick and decadent but they also used silken tofu so I’m not sure how they achieved that.  I tried straining the tofu to get as much liquid out as I could but that didn’t really help matters.  I think maybe I need to not use the silken and try a slightly firmer tofu.

The pinch of cane sugar gives it just the right amount of sweetness that you won’t get from only using maple syrup.  I tried using only cane sugar and the texture ends up being a little bit grainy.  This combo works out really well, if you like sweeter though, then by all means use more sugar to suit your tastes.

You can use a food processor to mix if you don’t have a blender.

I like the concept because it presented me with a different way to view tofu.  Like I mentioned, I’m not a huge tofu fan.  The texture is weird and even marinaded, it tastes bland to me.  Creating this pudding gave me a chance to work with tofu in a new way and I realized that tofu doesn’t just have to be baked or stir-fried.  It has loads of possibilities!

This is a great tasting treat!  A lovely dessert that you can feel good about eating.  Pair it with some red wine and you have a great dessert on your hands.

Enjoy! And remember, always play your food!

14 thoughts on “Vegan Chocolate Pudding

  1. My brother’s girlfriend makes a yummy dessert pie that is peanut butter, tofu, chocolate and maple syrup in a graham cracker crust. It sets up like pie and I better you could use the filling as pudding if you wanted. Maybe try adding some peanut butter if you’re into that combo?

  2. Oh, how I wish I had a food processor or blender in times like this. I think that may be one appliance that is actually necessary.

    I received a vegan sweets cookbook for Christmas and I think it has a few pudding recipes as well. I doubt the ingredient list is as short as this one though.

    Yummy!

  3. I had a recipe from someone at one point that was for a chocolate silk pie made with tofu. Probably kind of similar, but I never ended up trying it. I’m not huge on tofu either, but I bet this is tasty.

  4. You should try using the firm silken tofu. At WF you can find it in the Asian aisle as it does not need to be refrigerated. It looks like the one you bought is the softer one made for smoothies so I think that should do the trick!

  5. Kelly says:

    Good recipe! I used Mori Nu extra-firm tofu which is sort of the same texture as silken but is thicker and I also substituted agave syrup for the maple syrup. Yum!

  6. Allison says:

    I would try using some cornstarch to thicken it. If you use firmer tofu, the texture could get weird…more chucky than thick and creamy. Of course, for cornstarch to thicken, it must be heated. Maybe blend the ingredients in the blender then heat up in a sauce pan for 3-4 minutes without letting it boil. That may also help solve the grainy sugar problem.

  7. Diane says:

    I too am CRAZY for WF’s vegan chocolate pudding…and I’m not a vegan. I have been requesting their exact recipe for years to no avail. They did tell me that an outside company makes it for them. I too think it’s way too expensive especially since I want to eat it EVERY day! I’d also like to make it myself because I think they make it too sweet. The exact ingredient list per the card above the pudding is: low fat tofu, brown rice syrup, and chocolate. I’ve tried making it in the past to no avail…just can’t get that super thick consistency either. I’ll continue to experiment and let you know. I think that silk tofu is way too thin for this pudding.

  8. Betty says:

    I’ve seen recipes that use semi-sweet chocolate chips, melt them and add to the pureed tofu. Then pour into serving bowls, and set in fridge for a couple of hours. I’m wondering if that would be firmer. Going to try both ways. Thanks for posting!

  9. Betty says:

    …and yes, the WF vegan chocolate pudding is amazing. And I just found out they don’t carry it anymore. :( So it is now imperative to find the perfect recipe.

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