Vegan tofu chocolate pudding

Vegan tofu chocolate pudding made with silken tofu, cocoa powder, maple syrup and dark chocolate – creamy, quickly blended and pleasantly chocolatey.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 250 kcal per serving
• Protein: 18 g
• Fat: 8 g
• Carbs: 25 g

Ingredients

• 400 g silken tofu
• 3 tbsp cocoa powder
• 3 tbsp maple syrup
• 20 g dark chocolate (sweetened with dates, vegan)
• 1 pinch of vanilla
• 1 pinch of salt

Method

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

1. Drain the silken tofu well and put it in a blender.
2. Add the cocoa powder, maple syrup, vanilla and salt and blend everything into a smooth, creamy mixture. Scrape down the sides now and then so no dry bits remain.
3. Taste the pudding and blend briefly once more if needed, until the texture is completely smooth.
4. Chop the dark chocolate into small pieces.
5. Divide the chocolate pudding between glasses or small bowls and chill in the fridge for at least 2 hours.
6. Sprinkle with the chocolate pieces before serving.

Good to know

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

Swaps

Maple syrup → date paste (a little more fibre) | dark chocolate → cacao nibs (unsweetened and more bitter) | silken tofu → plain soya yoghurt (a looser texture) | vanilla → cinnamon (a spicy note, contains aromatic plant compounds)

Allergens

Contains soya and, depending on the dark chocolate, traces of milk, nuts or gluten; good for children in small portions, and usually unproblematic in pregnancy.

Dairy-free recipes