Thick and creamy dairy-free chocolate pudding
If you’re looking for a chocolate dessert that tastes completely decadent but takes almost no effort to make, this dairy-free chocolate pudding is hard to beat. It’s intensely chocolatey, unbelievably smooth, and thick enough to feel more like chocolate mousse than a traditional pudding.
Silken tofu creates the creamy base without adding a noticeable tofu flavor, while melted chocolate gives the pudding its rich texture and helps it set beautifully in the fridge. A little cacao powder deepens the chocolate flavor, agave adds sweetness, and vanilla brings everything together.
We especially love this recipe because most of the work happens in the blender. Once everything is smooth, all that’s left to do is portion the pudding and let it chill. It’s the perfect simple yet decadent chocolate dessert.
Preparation Time: 10 minutes (2 hour chill time)Ingredients
Pudding
- 12 oz dairy-free chocolate chips
- 16 oz silken tofu
- 0.25 cup agave syrup
- 0.25 cup cacao powder or unsweetened cocoa powder
- 1 teaspoon vanilla extract
Optional toppings
- fresh berries, chocolate shavings, cacao nibs, vegan whipped cream, or flaky sea salt
Preparation
- Melt the chocolate: Add the chocolate chips to a microwave-safe bowl and microwave in 20- to 30-second intervals, stirring between each, until completely melted and smooth. Let cool for a few minutes.
- Blend the base: Add the silken tofu, agave syrup, cacao powder, and vanilla extract to a high-speed blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed.
- Add the chocolate: Pour in the melted chocolate and blend again until fully incorporated and the pudding is thick, silky, and even in color.
- Chill: Divide the pudding among 4 small dessert cups, bowls, or jars. Refrigerate for at least 2 hours, until thick and set.
- Serve: Enjoy chilled on its own, or add your favorite toppings just before serving.
Tips
- Use silken tofu only: Firm or extra-firm tofu is too dense and will make the pudding heavy or grainy. Silken tofu doesn’t need to be pressed.
- Give it the full chill time: The pudding will be soft right after blending and thickens as the chocolate sets. Chill for at least 2 hours for the best texture.
- Choose your chocolate: Dark chocolate makes a richer, more intense pudding, while semi-sweet makes it sweeter. Check the label to make sure it’s dairy-free.
- Make ahead: Make the pudding up to 3 days ahead and keep it covered in the fridge. Add toppings just before serving.
- Storage: Store covered in the fridge for up to 3 to 4 days. Small jars or dessert cups with lids make storage easy.
- Freezing: We don’t recommend freezing, since the texture of silken tofu changes after freezing and thawing.
Try Plant-based Today
