How To Make Vegan Chocolate Pudding

Whether you’re vegan or not, one bite of this recipe and you should know that it covers all your delicious dessert requirements. By using tofu as a base, you automatically achieve that thick creamy consistency while also not sacrificing flavor-tofu has a way of absorbing all the flavors around it. Another huge perk of this lovely sweet is that it’s naturally sweetened with maple syrup and maple crystals. You won’t find any refined sugar here! And then the combination of the instant coffee and the pure cocoa powder brings the richness of chocolate and the small bite of coffee to round out all the flavors. In the end, you get a rich, creamy, chocolate-y pudding that will have you eating more than one bowl because it’s just that good-and healthy! Did we mention the entire thing can be made in a food processor? Oh yeah, there’s that perk as well.

Learn how to make this light, healthy and all around amazing vegan chocolate pudding recipe in this tutorial straight from our Heathy baking program. And don’t feel guilty for having more than one bowl. We do it all the time!

Vegan Chocolate Pudding


3 packs silken extra firm tofu
10.5 tbsp maple crystals, sifted
10.5 tbsp cocoa powder, difted
8 tbsp maple syrup, grade b
1 ½ tsp vanilla extract
¼ tsp sea salt
2 tbsp instant coffee, dry

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1. In a food processor, blend tofu and maple crystals until smooth and creamy.

2. Transfer mix into a deep mixing bowl or container.

Escoffier_11_08_2014_ 487463. Combine the cocoa powder and instant coffee powder.

4. Combine mix with emersion blender until very smooth (no lumps) and creamy, scraping down sides and bottom occasionally to ensure thorough mixing.

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5. Refrigerate at least 2 hours before serving.

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Talent: Lauren Nolan of Lake Shore Lady
Shot and edited by: Matt Rice

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