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!