Description
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.
Ingredients
Scale
- 1 package Silken tofu
- ¼ cup Date syrup
- 3 tbsp Cocoa powder
- 1 tbsp Arrowroot powder
- 1 tsp Vanilla extract
- ½ tsp Pink himalayan salt
- ¼ cup Roughly chopped dark chocolate
Instructions
- 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.
- 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.
- While the pudding blends, melt the dark chocolate in the microwave or over a double boiler.
- 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.
- Pour the pudding mixture into a pot or saucepan and place on the stove. Turn the heat on medium-low and start whisking. It’s super important to continuously whisk the pudding, otherwise you’ll have weird clumps in your chocolate pudding.
- 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.
- 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.
- Once the pudding has set overnight, you can top it with chocolate shavings and a dollop of sweet coconut yogurt and berries.