Natural Chocolate Mint Pudding

And now for a quick change of pace from the Cambodia series! Thank you all so much for your comments and interest – your support means so much for us!

We love trying our hand at “healthy desserts”. While we’re not quite sure how exactly to apply the words “healthy” and “natural” sometimes, they at least denote an attempt to think outside the box!  In this case, it also means gluten-free, dairy-free, and refined-sugar-free, if that is something that you look for.

Here’s another one in our growing list of foods better not from a box – this time, pudding!  Are you up for the challenge of the secret pudding ingredient (see below)?  Our taste tester was a little wary, but said the end result made her a believer!

We also developed the recipe to be as easy as possible; instead of melting chocolate, we used cocoa powder and honey. It’s quick to whip up – a good option for entertaining (or when you’re in the mood for a chocolate fix!). We found that we enjoyed it just as much as a standard chocolate pudding — though if your tastebuds are used to high sugar content or a certain brand, we can’t make any promises!  (Let us know your thoughts it you try it out.).

Give it a try for a healthier-than-normal take on a favorite dessert!

Note: There’s been a bit of press around soy products lately. From what we’ve read, the issue is with relying too heavily on processed soy for protein in a vegetarian diet. Thus, we enjoy eating organic tofu in moderation!

Other “healthy” desserts
Raw brownies
Maple banana splits
Balsamic strawberries with Greek yogurt


Natural Chocolate Mint Pudding

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4 1x


  • 2 12-ounce packages silken tofu (GMO-free or organic if possible)
  • 1/2 cup cocoa powder
  • 1/2 cup honey
  • 1/4 teaspoon mint extract
  • 1 pinch kosher salt
  • Mint leaves to garnish (optional)


  1. Drain the tofu. In a food processor or blender, combine all ingredients.
  2. Chill the pudding for 30 minutes prior to serving. (This is an important step to let the flavors meld and let the pudding firm up.)

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katrina @ Warm Vanilla Sugar
    April 12, 2012 at 6:00 am

    Absolutely lovely! Yum!

    • Reply
      April 12, 2012 at 9:00 am


  • Reply
    April 12, 2012 at 1:27 pm

    Sounds great, but I’m not a big mint fan. Think I’ll try it with a bit of coffee or cinnamon.

  • Reply
    April 13, 2012 at 1:21 pm

    I LOVE chocolate pudding made with tofu! You can also place in the freezer for a bit to have something sort of like ice cream. I like the idea of adding mint. The previous times I have made it I’ve used peanut butter (in lieu of mint), and agave nectar instead of honey.

  • Reply
    April 13, 2012 at 4:07 pm

    This looks amazing! Can you suggest anything I could use rather than tofu. I have a reaction to soy products. Maybe coconut milk?


    • Reply
      April 13, 2012 at 4:23 pm

      Unfortunately, I don’t know of any substitutes for a no-cook pudding. The entire consistency of the pudding comes from the tofu. Sorry!

    • Reply
      April 17, 2012 at 4:53 am

      Avocado is supposed to make a good base for a raw chocolate mousse! I didn’t try it yet, though I have wanted to for a long time. It might not give quite the same texture, but should be a good option if you want to go soy free, gluten free, dairy free and maybe even raw!

      Sonja and Alex, I find your recipes really inspiring! At the moment I’m sitting in the university library, supposedly working on my thesis but actually dreaming about molten lava cakes and nut loaf instead! :)

      Greetings from Sweden!

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