Tofu Chocolate Pudding (Quick, Creamy & No Avocado)

Three glass cups filled with creamy chocolate tofu pudding, each topped with a dollop of whipped cream and sprinkled with chocolate shavings, viewed from above on a light surface.

5 from 2 votes

Tofu Chocolate Pudding (Quick, Creamy & No Avocado)

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.

Prep Time15

Chill Time1

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 212kcal

Author: Nija Clark

Equipment

Blender/Food Processor
4 individual containers

Ingredients

1 package Silken Soft Tofu - 16oz/1pound in refrigerator section
½ cup + 2 tablespoons Vegan Sugar
3 tablespoons Unsweetened Cocoa Powder - 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.
3 tablespoons Coconut Oil
1 teaspoon Vanilla Extract
½ 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, 3 tablespoons Unsweetened Cocoa Powder, 3 tablespoons Coconut Oil, 1 teaspoon Vanilla Extract, ½ 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