Dairy-free vegan chocolate pudding?! Yes please! 🙂 For the last couple of weeks I’ve had an unexpected craving for chocolate pudding, so it was about time I whipped some up. Pudding is such a yummy way to satisfy a sweet tooth without getting too decadent, and this wonderfully creamy vegan version is guaranteed to hit the spot. Perfectly chocolatey, this recipe is a delicious and cruelty-free take on a childhood favorite. But, this delicious vegan chocolate pudding is definitely not just for kids! Perfect as a snack or dessert, everyone will love the creamy consistency and perfectly smooth texture. Serve in personal-size dishes and top with fruit for a low-calorie dessert that will impress both your vegan and non-vegan friends!
Many people are initially nervous about cooking with tofu, and there are many misconceptions about the health benefits of soy. But tofu is awesome and so versatile! The bland flavor of tofu on its own is like a blank canvas that you can use to create so many delicious dishes that will surprise and impress even some of the fiercest soy critics. Plus, tofu has so many great nutritional benefits! For starters, it has a healthy dose of protein and contains all eight essential amino acids. It’s also a great source of calcium, iron and an impressive spectrum of other vital vitamins and minerals.
Tofu is also very low in fat and obviously doesn’t have any of the cholesterol found in dairy products. However, do keep in mind that soy is one of the most common GMO foods so definitely try to buy organic tofu whenever possible. So with that said, my advice to you is to go grab a package of organic tofu and start creating some yummy treats. Starting with this awesome vegan chocolate pudding!
This recipe for vegan chocolate pudding is so incredibly easy to make, and if you have a way to blend the ingredients together you’re all set. I used a food processor, but if you have a strong high-speed blender that will do the trick too. Just blend the pudding, pour it into serving dishes, sprinkle with your favorite toppings, and wait 30 minutes while it sets in the the refrigerator. And then like magic, dessert is served!
Usually I’m not a huge fan of combining fruit and chocolate, but in this case the raspberries where the perfect complement to the deliciously creamy chocolate. Everyone else agreed too! This is definitely a recipe you can use to astonish any non-vegans in your life when you announce that there’s no dairy in their bowl. Plus, no one can resist a cool bowl of chocolate pudding as a subtly sweet end to your meal!
So next time you’re craving a bowl of chocolatey creamy pudding, give this recipe a try! You’ll be amazed by how easy it is to skip all the fat and cholesterol in dairy and instead enjoy a delicious bowl of vegan goodness. And good luck with not licking the bowl clean. But wait a second, you know what? I think you should just go ahead and lick the bowl clean! Because who wants to waste any delicious pudding, am I right?
This perfectly vegan chocolate pudding is so creamy and delicious, a wonderful low-calorie snack or dessert to satisfy your sweet tooth!
- 1 package silken tofu (about 12 oz)
- 1/2 cup cocoa powder
- 1/4 cup almond milk
- 1/4 cup granulated sugar
- 2-3 Tbs maple syrup
- 1/2 tsp vanilla
- pinch salt
Add all of the ingredients to a food processor or blender.
Process or blend on high until all of the ingredients are combined and the texture is smooth and creamy.
Place the pudding into serving dishes and allow it to set and cool in the refrigerator for about 30 minutes or until firm.
Store the remaining pudding in an airtight container in the refrigerator for up to 5 days.
- The pudding may separate slightly after being stored for a few days, but just give it a stir and you're good to go.
- You can easily substitute more maple syrup for the granulated sugar, just make sure to taste the pudding and adjust the sweetness based on your preferences.
- Garnish the pudding with raspberries, strawberries, toasted coconut or any other of your favorite toppings!