This creamy silken Tofu Chocolate Pudding is rich, silky and ready in minutes - no avocado, no cooking required! Made with simple pantry staples like cocoa powder and silken tofu, its the perfect dairy-free dessert for a quick treat or make-ahead option. Enjoy it on its own or topped with dairy-free whipped cream for an indulgent vegan treat.
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Chocolate pudding cups like Jell-O were a favorite growing up. This tofu version delivers that same nostalgic comfort in a simple plant-based way. We’ve made this tofu chocolate pudding dozens of times in our kitchen to get the perfect creamy texture with no graininess, no aftertaste, just smooth chocolatey satisfaction. Craving more vegan chocolate treats? Check out our moist and delicious vegan mocha cake recipe, a crowd-pleaser every time.
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Why This Recipe Work
- Quick & Easy – We've made this recipe so many times and it comes out creamy and delicious every time just press, blend and chill. No cooking needed.
- Rich Chocolate Flavor – Made with real cocoa powder and perfectly sweetened. I love topping it with berries or a spoonful of dairy-free whipped cream.
- No Avocado – Silken tofu gives it a smooth, velvety texture without the heavy flavor or extra fat of avocado.
Key Ingredients & Substitutions
- Silken Tofu – This is what gives the pudding its incredibly smooth and creamy base. We usually use refrigerated tofu, but shelf-stable silken tofu in tetra packs works just as well. Just double check the size. Those packages are usually 10 oz so you may need two.
- Unsweetened Cocoa Powder – For deep chocolate flavor. Dutch-processed gives a smooth, mellow taste, while raw cacao powder adds a slightly deeper and more bitter edge in our opinion. Both work great, so use what you have.
- Instant Coffee or Espresso Powder – A small amount of instant coffee intensifies the chocolate without making it taste like coffee. I always keep some in the pantry just for chocolate desserts. Highly recommend if you have it on hand.
- Coconut Oil – Helps firm up the pudding as it chills, giving it a rich and silky texture. You can substitute with refined coconut oil for a neutral flavor.
Detailed ingredients, measurements, and instructions are provided at the end of this post in the printable recipe card below. This recipe has not been tested with substitutions or variations not listed. If you make any changes, please share your results in the comments!
Step By Step Instructions
STEP 1. Drain silken tofu for 15 to 30 minutes. Place tofu and remaining ingredients in food processor on high speed.
STEP 2. Blend for a few minutes. Stop to scrape down sides. Blend more for a total of about 5 minutes until mixed well and mixture is smooth.
TIP: Do Not Substitute The Silken Tofu. Using Firm Tofu Will Result In Grainy Not Smooth Pudding.
STEP 3. Pour the pudding into individual serving dishes. For a large serving place in 2 (6oz) containers and for a smaller serving 4 (3oz) containers.
STEP 4. Be sure to place plastic wrap over the top, touching the surface of the pudding, so that a skin does not form on the top. Place in the refrigerator to chill for 1 hour and then serve.
Serving Suggestion For Vegan Pudding
- Top with fresh berries
- Add vegan whipped topping
- Drizzle with vegan caramel or chocolate sauce.
- Make a parfait with the pudding, whipped cream and crumble your favorite shortbread cookie into the layers.
Recipe FAQ’s
No, is the short answer. We’ve tried. The result is not good. We tried to create the smoothness of pudding and using firm tofu makes it grainy and not smooth.
Silken tofu is sold in most stores in the refrigerator section and health food stores always have a non-refrigerated smaller 10 oz box in aseptic package on the shelves. It’s shelve stable for at least a year; perfect for storing if your not able to easily pickup at your local grocery store.
Storage
To Store. Store leftovers with cling wrap over the top of the pudding in the refrigerator up to 4 days.
To Freeze. You can freeze our vegan pudding recipe. Just make sure to thaw in the refrigerator the night before. You could also make pudding pops. Note the texture is a little gritty after freezing but nothing like some of the gluten-free items we have encountered.
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
📖 Recipe
Tofu Chocolate Pudding (Quick, Creamy & No Avocado)
If you love this recipe as much as we do, let us know with a 5-star rating!
Print Recipe Leave A Review Pin RecipeEquipment
- Blender/Food Processor
- 4 individual containers
Ingredients
- 1 package Silken Soft Tofu - 16oz/1pound in refrigerator section
- ½ cup + 2 tablespoons Vegan Sugar
- 2 tablespoons Unsweetened Cocoa Powder
- 2 tablespoons Coconut Oil
- 1 teaspoon Vanilla Extract
- 1 teaspoon Instant Coffee
- ⅛ teaspoon Salt
Instructions
- Drain silken tofu for 15 minutes. Place tofu and remaining ingredients in food processor on high speed.1 package Silken Soft Tofu, ½ cup + 2 tablespoons Vegan Sugar, 2 tablespoons Unsweetened Cocoa Powder, 2 tablespoons Coconut Oil, 1 teaspoon Vanilla Extract, 1 teaspoon Instant Coffee
- Blend for a few minutes. Stop to scrape down sides. Blend more for a total of about 5 minutes until mixed well and mixture is smooth.
- Pour the pudding into individual serving dishes. For a large serving place in 2 (6oz) containers and for a smaller serving 4 (3oz) containers.
- Be sure to place plastic wrap over the top, touching the surface of the pudding, so that a skin does not form on the top. Place in the refrigerator to chill for 1 hour and then serve.
Notes
Storage
To Store. Store leftovers with cling wrap over the top of the pudding in the refrigerator up to 4 days. To Freeze. You can freeze our vegan pudding recipe. Just make sure to thaw in the refrigerator the night before. You could also make pudding pops. Note the texture is a little gritty after freezing but nothing like some of the gluten-free items we have encountered.Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
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keisha
I made this for me and my roommate and we loved it! It's really creamy. Do you have a vanilla pudding recipe? I'll look on the site.