Vegan Chocolate pudding

Stormy Seas


I recently began cooking vegetarian & vegan meals for health reasons but I missed desserts, especially chocolate! Tofu is the base for the pudding. I know, I know! But TRY IT!
It comes together fast and tastes rich & chocolatey. REALLY!

pinch tips: How to Fold Ingredients




10 Min


1 box
firm or extra firm tofu *i use mori nu
1/4 c
unsweetened cocoa
3/4 c
1/2 tsp
pure vanilla extract
1/4 tsp
instant coffee
sea or kosher salt

Directions Step-By-Step

For the Tofu, I like to use firm or extra firm because it makes for a thicker finished product...I prefer Mori Nu brand but you may use whatever is available.
Take a paper towel and line a strainer in your sink (just one or two paper towels) and empty box of tofu into the strainer to drain excess water/liquid. Sometimes tofu will crumble some and the paper towels just help keep from losing it through the strainer. Meanwhile, get out your blender....
Add the tofu to the blender and all other ingredients. No particular order is needed. If you want straight chocolate pudding without mocha flavoring? No problem...just leave out the instant coffee.
Mix on high until it comes together and looks like a very thick chocolate milk shake.
TASTE!!! This is where you can tailor the pudding to your own tastes on level of sweetness or intensity of chocolate flavor. You can add slightly more sugar, a touch more decide.
Pour into covered container and refrigerate at least one hour. You may eat it straight out of the blender to fix the choco-craving but it will blend flavors and be a better consistency if you refrigerate a while.
Serve with fresh raspberries, vegan vanilla wafer cookies, sprinkled vegan chocolate chips OR the house favorite, sliced banana AND vegan chocolate chips.
It will NOT look like the store bought stuff we all grew up on, the depth of flavor & richness will be better!

About this Recipe

Course/Dish: Puddings
Dietary Needs: Vegetarian
Hashtag: #Vegan