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.