Description
This Silken Tofu Chocolate Pudding is a rich, creamy, and dairy-free dessert that’s ready in just minutes. Using smooth silken tofu and decadent dark chocolate, it’s naturally vegan and sweetened with maple syrup, making it a wholesome treat that sets in the fridge for a luscious, silky texture.
Ingredients
Chocolate
- 4 oz (115 g) dark chocolate
Tofu Mixture
- 12 oz (340 g) silken tofu, at room temperature
- 2 tbsp (40 g) maple syrup (or honey)
Instructions
- Melt the chocolate: Chop the dark chocolate into small pieces and place them in a microwave-safe bowl. Heat in the microwave for 15 seconds intervals, stirring each time until the chocolate is completely melted and smooth. Set aside to cool slightly to prevent curdling in the next step.
- Blend tofu and syrup: Put the silken tofu and maple syrup into a blender. Blend on high speed until the mixture becomes very smooth and creamy with no lumps.
- Incorporate chocolate: Add the melted chocolate to the tofu mixture in the blender. Blend again until fully combined and silky smooth. Scrape down the sides of the blender as needed to ensure even mixing.
- Chill and serve: Pour the pudding into serving bowls or glasses. Cover and refrigerate for at least 2 hours to allow it to set and thicken. Serve chilled, optionally garnished with chopped chocolate, fresh berries, nuts, or a dusting of cocoa powder for extra flavor and texture.
Notes
- Room temperature tofu blends more smoothly and prevents lumps.
- Maple syrup can be substituted with honey if not strictly vegan.
- Microwave melting should be done in short bursts to avoid burning the chocolate.
- Pudding can be stored covered in the refrigerator for up to 3 days.
- For extra richness, use high-quality dark chocolate with at least 70% cocoa content.
