Vegan Dark Chocolate Tofu Pudding
This creamy custardy chocolate tofu pudding makes the perfect high protein snack or breakfast. Silken tofu is a super versatile ingredient, perfect for vegan desserts like this tofu pudding made with rich dark chocolate.
Serving Size 4
Equipment
- 1 blender I use a Ninja Blender
Ingredients
- 450 grams silken tofu
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- ¼ cup powdered sugar
- 1 tablespoon instant coffee
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup coconut cream optional, for garnish
- 1 teaspoon powdered sugar optional, for garnish
- cocoa powder optional, for garnish
Instructions
- Melt the chocolate chips and coconut oil in a microwave safe dish in the microwave in 15 second intervals, stirring in between.
- Add the tofu, melted chocolate, powdered sugar, instant coffee, vanilla and salt to a blender and blend until smooth. Scrape down the sides as needed. This should take 3-4 minutes.
- Divide the mixture between four dessert dishes and cover. Store in the fridge overnight or for at least 4 hours to allow it to thicken.
- Before serving, whip coconut cream with powdered sugar until thick, and add a scoop to the top of the pudding. Sprinkle with cocoa powder.
Video
Notes
Nutrition information does not include toppings like coconut cream.
Make sure you use silken tofu that has not been frozen.
Blend until fully smooth for optimal texture.
Be careful to not burn the chocolate! Heat in 15 second intervals, stirring between each one.
Chill pudding for at least 4 hours if not overnight.
If you don't have coconut oil, use any neutral oil like canola or vegetable.
