This chocolate vegan pudding uses tofu as the secret ingredient, and tastes like rich, chocolatey goodness through and through.

chocolate vegan pudding

Mmm, rich, chocolate-y vegan pudding. It’s spiced with cinnamon and a little chili powder, making its flavor complex and irresistible. So what’s the secret to pudding without dairy? Well, here’s the thing. It’s tofu! I know what you’re thinking: sounds a little crazy, right? Well, let me assure you, this vegan pudding has no semblance of tofu in its taste. It’s pure rich, chocolatey goodness through and through. Keep reading for the recipe!

How to make vegan pudding

This vegan pudding is one really easy, delicious dessert: for eaters of any kind! I had bookmarked Mark Bittman’s recipe a while ago, as I was intrigued by the concept of pudding made with tofu. After trying it, I don’t think I’ll ever need to make real pudding again. This vegan pudding was so easy to make and was incredibly delicious, so I think we’ll stick with the tofu trick.

When making this vegan pudding, it’s important that you use soft tofu (sometimes called silken tofu). Soft tofu has an ultra soft, creamy texture that makes this pudding, well, pudding-like. Any other tofu like firm or extra firm will result in a pudding that’s much too firm in consistency. Extra firm and firm tofu is the type that’s used in a stir fry: or in tacos like our Tofu Tacos.

Also, make sure to double-check the ingredients list of the chocolate you’re buying. Many bittersweet chocolates are naturally vegan, but it’s always best to check anyways since milk is easily sneaked into chocolate bars.

We served this vegan pudding after a Mexican-inspired meal featuring stuffed peppers, and it was the perfect finish. We loved the subtle spicy hint of the chili powder paired with the rich, bittersweet chocolate. If you don’t have any chili powder, you could use a pinch of cayenne instead, but we’d recommend using just a pinch because cayenne is much spicier than chili powder.

This vegan pudding would pair nicely with fresh berries or a dollop of whipped cream (vegan or regular would work). It keeps well in the fridge for a few days and makes enough to feed a small crowd comfortably.

Vegan pudding
Another vegan pudding: our mint chocolate pudding

Looking for more easy vegan desserts?

Here are some of our favorite vegan desserts:

This vegan pudding recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Chocolate Vegan Pudding


  • Author: a Couple Cooks
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 6 to 8 1x

Description

This chocolate vegan pudding uses tofu as the secret ingredient, and tastes like rich, chocolatey goodness through and through.


Ingredients

Scale
  • ¾ cup sugar
  • 1 pound silken tofu
  • 8 ounces bittersweet chocolate
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon chili powder, or more to taste

Instructions

  1. Combine ¾ cup sugar and ¾ cup water in a pot. Bring to a boil and cook until the sugar is dissolved, stirring occasionally. Allow to cool.
  2. Meanwhile, melt 8 ounces chocolate in the microwave by alternating heating for about a minute and then stirring, until fully melted. (Or, melt it the old-fashioned way using a double-boiler on the stove.)
  3. Pour the chocolate into the pot with the sugar water, and add 1 pound silken tofu, 1 teaspoon vanilla extract, 1 ½ teaspoons ground cinnamon, and ½ teaspoon chili powder. Puree the ingredients using an immersion blender until smooth. (Or, blend ingredients together using a conventional blender.)
  4. Pour into a sealed container and chill for at least 30 minutes.
  5. Spoon into individual dishes. If desired, garnish with chopped chocolate and a dash of chili powder.

Notes

Inspired by Mark Bittman

  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: vegan chocolate pudding

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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10 Comments

  1. I’ll have to try it! It looks good!
    I have to say that making cooked pudding using a microwave (to eliminate the chance of burning) is so easy, and the taste so impossible to duplicate, that I don’t think I would ever stop doing it… (see here: http://wintersweet.livejournal.com/1108780.html …I often add a few chocolate shavings on top, and I like it warm, but I’m not averse to pudding skin.)

  2. This looks amazing! I make a chocolate tofu pudding/pie filling with organic chocolate chips, maple syrup, and silken tofu, but have never tried the chili! Thanks for sharing:)

  3. Okay I know I am late on this one, but I was just scrolling along your dessert posts. Ideas to make this more ‘healthy’ though with the elimination of butters and eggs which are usually in chocolate dishes, I don’t find this so bad, but try using raw cocoa powder and raw honey. Try avoiding heating either too much or at all because when either are at a temp higher than ‘warm’, they loose their nutrients and healthfulness, and both in their raw forms can be quite amazing! I almost always bake with local honey even if it won’t be raw anymore, and recently I have been replacing half of the milk in my pudding recipes with coconut milk, yes coconut has a bad rap of being fatty, but it is like avocado fatty, eaten in moderation it can be good for you, and what a taste!

    1. Thanks for the thoughts – this is so interesting! I loove honey and I’ve been wanting to bake with it more; the problem is I don’t end up baking much! (I love it out of the jar – hehe!) The suggestion of coconut milk is very intruiging – we’ll have to give it a try!

  4. Guys, how about making the dessert, then comment on your thoughts or suggestions?
    “It looks good” or “I have to try this” are not beneficial comments.