Print

Classic Vegan Chocolate Pudding

small glass jar of chocolate pudding with white ceramic spoon scooping pudding to show texture. The pudding jar is on a white linen, which is on top of a wood cutting board
Print Recipe

★★★★★

5 from 5 reviews

Make your own dairy-free and vegan Chocolate Pudding using only 5 simple ingredients and easy steps! The perfect creamy dessert for chocolate lovers.

Ingredients

Scale
  • 12 ounces (340 g) dairy-free chocolate chips
  • 12 ounces (340 g) silken firm tofu*, cubed
  • 1 1/4 cup (295 ml) non-dairy milk (I used oat milk)
  • 2 tablespoons brewed coffee (regular or decaf)
  • 1 teaspoon vanilla extract (optional)
  • 1/4 teaspoon salt

Instructions

  1. Melt the Chocolate: using either the…
    1. Microwave – chop the chocolate roughly into small chunks and place in a microwave-safe bowl. Microwave for 60 seconds, then use a clean and dry spatula to stir well; continue to microwave the chocolate in 20 second intervals, pausing to stir well. Once the chocolate is 80% melted, remove from the microwave and stir with the spatula until completely melted.
    2. Double-Boiler – fill a sauce pan with 1-2″ of water, then place a glass bowl over the top. Bring the water to a boil over high-heat, then reduce the heat to medium-low. Chop the chocolate roughly into small chunks and place in the glass bowl. Allow the heat from the bowl to melt the chocolate, using a clean and dry spatula to stir well. Continue warming the chocolate until it is 80% melted, then carefully remove the bowl from the pot. Stir with the spatula until completely melted.
  2. Blend: add the tofu, non-dairy milk, coffee, vanilla, and salt to a food processor or high-speed blender. Blend for 30-45 seconds, until a smooth liquid forms. You may need to scrape the sides of the device with a rubber spatula halfway through.
  3. Combine & Set: add the melted chocolate to the blended mixture, then process again for 45 to 60 seconds, until a smooth chocolate liquid forms. The pudding will appear very runny at this point; transfer it to a bowl and store in the fridge for at least 30 minutes, to allow the chocolate to cool and the pudding to set completely.
  4. Serve: Once set, transfer the pudding to small jars or serving containers and top or serve as desired; leftovers will keep in the fridge for up to one week.

Notes

  • Chocolate Chips: you can swap the chocolate chips with equal parts chopped dairy-free chocolate. The final pudding consistency may be a little thinner, as chocolate chips are processed with a food-grade wax that helps to provide some stabilization
  • Silken Tofu: the silken tofu I used for this recipe is shelf-stable and comes in a recycle-able tetrapack/lined paper box. Just like refrigerated tofu comes in different firmness levels, shelf-stable tofu does as well! I recommend getting the firm silken tofu for the best texture. Note: this is not the same as “firm” tofu you’d find in the refrigerated section of the grocery store. That tofu is slightly thicker and does not blend as smoothly.
  • Coffee: this recipe uses the smallest amount of coffee – you cannot taste coffee in the final flavor, it only adds depth of flavor. If you are sensitive to caffeine, I recommend using decaf coffee instead. If you leave it out the pudding will not taste as great.

Find it online: https://frommybowl.com/classic-vegan-chocolate-pudding/