Rich Vegan Chocolate Pudding

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Introducing the best vegan chocolate pudding recipe! And I don’t say that lightly. 

This vegan chocolate pudding is rich, creamy and loaded with dark chocolate flavor. It’s subtly sweetened with date syrup and has just a hint of saltiness that pairs super well with the chocolate.

Did I mention that this vegan pudding is small batch and makes just two servings. Which is perfect if you have zero control when it comes to dessert. 

Additionally, this vegan chocolate pudding is super quick to make and most of the ‘cook time’ is actually spent in the fridge overnight. Which means you spend almost no time in the kitchen (20 minutes to be exact). 

Ok, let’s get into the recipe!

Vegan Chocolate Pudding Ingredients

Here’s everything you’ll need to make this silken tofu vegan chocolate pudding, along with the brands I recommend using and some tips.

As always, the full recipe is below in the recipe card with all measurements and directions. 

• Silken tofu  – make sure the tofu is organic and non-gmo
• Cocoa powder – I recommend using Rodelle organic cocoa powder as the flavor is super rich and chocolatey. Also quick tip, make sure you’re using unsweetened dutch processed cocoa powder for best results. 
• Chocolate bar or Hu Chocolate Gems – I personally like the Hu Chocolate Gems as they are sweetened perfectly and have a super rich flavor, but feel free to use any 75%+ chocolate bar. 
• Date syrup 
• Arrowroot powder  – this will help the pudding thicken up when you cook it on the stove (it’s very similar to cornstarch but way more nutritious and better for gut health)
• Vanilla extract  – Nielssen Massey is my go-to brand for bougie vanilla extract
• Pink himalayan salt – just a note here that pink himalayan salt has very big salt crystals, so if you’re using regular table salt, use less as the granules are finer and it’ll be much more salty! 

How to Make This Vegan Chocolate Pudding

Essentially, blend everything together, cook the pudding in a saucepan until it thickens and pour it into two small ramekin. From there, let the pudding rest in the fridge overnight to firm up, and voila, pudding is done and ready to eat! 

Ok, I know that isn’t super clear, so here’s the very detailed version of instructions. 

1. Start by adding the silken tofu, date syrup, cocoa powder, arrowroot powder, vanilla extract and salt into a high-speed blender or mini food processor. 
2. Turn the blender on low speed, slowly ramping up the speed to medium-high. Continue to blend the pudding mixture until everything is emulsified and looks creamy, about 2 minutes. 
3. While the pudding blends, melt the dark chocolate in the microwave or over a double boiler. 
4. Once the chocolate is melted, stream it into the pudding mixture while the blender is on low. Continue to blend until the dark chocolate is completely mixed in. At this point you can taste test the mixture and adjust the salt and date syrup if needed.
5. Pour the pudding mixture into a pot or saucepan and place on the stove. Turn the heat on medium-low and start whisking. 
6. It’s super important to continuously whisk the pudding, otherwise you’ll have weird clumps in your chocolate pudding. 
7. Continue to whisk the pudding until you see it start to thicken slightly, this will take about 3-4 minutes, depending on how cold the pudding mixture was to begin with. Once the mixture thickens, whisk an additional 30 seconds and then remove it from the heat. 
8. Divide the pudding into two small ramekins and gently tap each ramekin on the counter to get rid of any air bubbles. Cover the ramekins and place in the fridge to set overnight. 
9. Once the pudding has set overnight, you can top it with chocolate shavings and a dollop of sweet coconut yogurt and berries. 

Frequently Asked Questions

Answering some common questions around this rich vegan chocolate pudding recipe.

• Do I need to use silken tofu? Yes, silken tofu is essential for this recipe and you can’t make this chocolate pudding without it. Most grocery stores carry silken tofu (I usually get mine from either Sprouts or Whole Foods)
• Can I use chocolate chips? I would recommend against it, simply because chocolate chips tend to not incorporate smoothly into the pudding and make the pudding slightly grainy. I highly recommend using a chopped up chocolate bar of Hu Chocolate Baking Gems instead.
• How many people does this serve? This pudding serves two people, but you could get three smaller portions out of this recipe.
• What ramekins did you use? I’ll link the exact ramekins I used here, as well as another ramekin option here. You can also use glass jars or weck jars to store the pudding in.
• How long does the pudding last in the fridge? Upt to one week, after that I feel like the pudding starts to ferment. 

Even More Healthy Chocolate Desserts

• Vegan Double Chocolate Chip Cookies 
• Healthy Chocolate Milkshake

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