Vegan chocolate silken tofu pudding

Vegan chocolate silken tofu pudding: a creamy dessert with silken tofu, cocoa, maple syrup and vanilla. Quickly blended, pleasantly light and chocolatey.

At a glance

• Serves 4
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 160 kcal per serving
• Protein: 9 g
• Fat: 6 g
• Carbs: 16 g

Ingredients

• 400g silken tofu
• 4 tbsp defatted cocoa powder
• 3 tbsp maple syrup
• 20 g dark chocolate (sweetened with dates), chopped
• 100 g berries (optional)
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: blender · chopping board · knife · sieve

1. Carefully take the silken tofu out of its packaging and let it drain well, so the pudding doesn't turn out too runny.
2. Put it in a blender or tall container with the cocoa powder, maple syrup, vanilla extract and a pinch of salt.
3. Blend everything thoroughly until the mixture is smooth and free of lumps. Scrape it down from the sides if needed and blend briefly again.
4. Spoon the pudding into glasses or small bowls and chill it until cold and a little firmer.
5. Before serving, garnish it with the chopped chocolate and with berries, if you like.

Good to know

When it needs to be quick but should still look like a dessert, this pudding is just right. Creamy, chocolatey and pleasantly light.

Swaps

Maple syrup → date paste (more natural sweetness plus a little fibre). Vanilla extract → ground vanilla (no alcohol, pure flavour). Silken tofu → unsweetened coconut yoghurt (different texture, usually a little less protein).

Allergens

Contains soya; depending on the chocolate, it may contain traces of milk or nuts. Generally suitable for children if the sweetness stays moderate; usually fine during pregnancy, as long as all the ingredients are fresh and handled cleanly.

Dairy-free recipes