A creamy, decadent non-dairy version of chocolate pudding! Simply mix the ingredients in the blender and it’s done!
Vegan Chocolate Pudding with Silken Tofu
I get a little sheepish when it comes to sharing vegan recipes. The word ‘vegan’ sometimes gives the wrong impression, like it’s assumed someone is high maintenance because they prefer not to eat dairy. So I always cringe a little when I say the word ‘vegan,’ and then immediately feel like I need to go into an explanation of why it doesn’t limit you!
I will be the first to say I love ice cream. I could live on it I love it that much! I love how it tastes, but I don’t love how it makes me feel. My whole life I’ve just tolerated feeling gross, because I didn’t know what it felt like to feel good. I do make exceptions along the way if it’s not going to be a gateway to going back to the way I used to feel. But overall, I’ve tried really hard to stay the course of feeling good.
I don’t want to just feel good in the moment I’m eating something, I want to feel good after I’ve eaten it, too. Sometimes I am hasty and will just gobble something up without any foresight. I’ve been working really hard at slowing down and putting some thought into what I am eating before I eat it.
This Vegan Chocolate Pudding is heavenly! It’s so creamy. The silken tofu makes this recipe filling, so you feel just right after eating a small portion of it!
If you love chocolate as much as I do, then make sure you make a batch of 5-Minute Vegan Chocolate Crunch Cups and 2-Ingredient Vegan Fudge, too!
What You’ll Need:
- 12 oz Silken Tofu
- 12 oz Vegan Chocolate Chips
- 1/4 cup Peanut Butter
- 2 tbsp Chocolate Almond/Soy Milk
- Maple Syrup to Taste
How to Make Vegan Chocolate Pudding
- Put 12 oz silken tofu, 1/4 cup peanut butter, and 2 tbsp chocolate almond/soy milk in a blender.
- Melt 12 oz vegan chocolate chips and pour into the blender. Blend ingredients until smooth. You may have to stop blending and scrape down the sides a time or two. Continue blending until you have a smooth, creamy texture.
- Before removing from the blender, taste test to see how much sweeter you’d like it. Add a little maple syrup at a time, blending to combine, until you’ve reached your desired sweetness.
Recipe Notes:
- Chocolate chips – You can easily swap for milk chocolate chips.
- Almond/soy milk – Either works just fine, they are interchangeable. And you can use vanilla instead of chocolate, it works just as good!
- Milk – You could swap and use regular milk, too.
- Blender – You can use any blender, but a Vitamix works best!
More Vegan Chocolate Recipes:
- Vegan Chocolate Banana Bread
- 5-Minute Vegan Chocolate Crunch Cups
- Chocolate Spinach Banana Muffins
- Vegan Double Chocolate Brownie Zucchini Cookies
- Best Vegan Chocolate Brownie Cookies
- Vegan Double Chocolate Donuts
- Easy Zucchini Brownies
- 2-Ingredient Vegan Fudge
- Vegan Peanut Butter Banana Brownies + VIDEO
Vegan Chocolate Pudding
Vegan Chocolate Pudding, a creamy, decadent non-dairy version of chocolate pudding! Simply mix the ingredients in the blender and it's done!
Ingredients
- 12 oz Silken Tofu
- 12 oz Vegan Chocolate Chips
- 1/4 cup Peanut Butter
- 2 tbsp Chocolate Almond/Soy Milk
- Maple Syrup to Taste
Instructions
- Put tofu, peanut butter, and chocolate almond/soy milk in a blender.
- Melt chocolate chps and pour into the blender. Blend ingredients until smooth. You may have to stop blending and scrape down the sides a time or two. Continue blending until you have a smooth, creamy texture.
- Before removing from the blender, taste test to see how much sweeter you'd like it. Add a little maple syrup at a time, blending to combine, until you've reached your desired sweetness.
