Description
A rich and creamy chocolate pudding made with silken tofu for a smooth, dairy-free dessert. Naturally sweetened and quick to prepare, it’s a healthier indulgence.
Ingredients
- 1 cup 70% dark chocolate (150 grams)
- 1/2 tablespoon coconut oil
- 2 teaspoons cocoa powder
- 2 tablespoons maple syrup (or more as needed)
- Pinch of salt
- 1 pound silken tofu (16 ounce block), liquid removed, blotted if needed
Instructions
- In a microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 20-second intervals, stirring between each, until fully melted and smooth.
- Transfer the melted chocolate to a high-speed blender. Add cocoa powder, maple syrup, salt, and silken tofu.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Divide the pudding into serving glasses or ramekins. Serve immediately or refrigerate to firm up before serving.
Notes
- Adjust sweetness by adding more maple syrup to taste.
- For a deeper chocolate flavor, use higher percentage dark chocolate.
- Chill for at least 1 hour for a thicker, mousse-like texture.
- Top with berries, coconut whipped cream, or shaved chocolate before serving.
- Store in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
