The Best Vegan Chocolate Pudding

Happy Valentine’s Day to everyone! I feel like this is a holiday people either love or hate. Personally, I’ve never felt bitter or angsty about it, even while single. And why would I be bitter? Valentine’s Day means half price candy on February 15th. #win.

Speaking of the season of love, do you know what I really really love? (besides my dog and Starbucks, obviously.) Chocolate pudding. It has always been a favorite of mine since I was a wee one. I recall being obsessed with the GenSoy soy puddings with the little panda guy on him when I was tiny, often eating a 4-pack in one sitting, enjoying every creamy chocolately blissful bite. Yums. Memories.

My love and adoration for pudding has never ceased into adulthood. And when I have the time it’s something I still love to make.  Yes, you can use a packet and mix it with whatever milk you desire and have that classic box-pudding taste, which is divine in its own nostalgic right. And sometimes I like to do that, too. But it’s also really fun to make pudding from scratch. The major bonus with this option is that you can control the amount of chocolate and the consistency a little better. Personally I like my pudding super chocolatey and fairly thick, but you can tweak it and twerk it just the way you like.

This pudding is very simple to prepare. All you need is 4 ingredients, a food processor or blender, and 5 minutes. Could anything be better? Perhaps only the fact that this pudding is one of those desserts that is secretly healthy, but you’d never know, nor would the biggest anti-health-food-glutton you might share it with.

Delicious, fast, easy, healthy, chocolate pudding. This is my Valentine’s Day gift to you all.

Love and chocolate!

xoxo,

-Kbakes & Milliemoo

Prep Time: 5 minutes
Cook Time: 0 minutes (but you may want to chill it in the fridge for 20-30 minutes before eating, though not necessary if tofu is already cold)
Level: couldn’t be easier

makes 2 servings

Ingredients:

• 1 12-ounce package silken tofu (I can’t stress silken enough, if you use extra firm like I accidentally did the first time, a smooth creamy texture will be much harder to achieve!)
• 3/4 cup cocoa powder
• 1/4 cup almond milk (more if you like it runny)
• 1/2 cup sugar
• 1/2-1 tablespoon cornstarch (if you like it thicker, adjust cornstarch to preference. more cornstarch = thicker pudding)

Directions:

1. Place tofu, cocoa powder, almond milk, sugar and cornstarch in a food processor or blender. Puree or blend until a smooth consistency is achieved.

2. Place in a bowl or cups and place into the fridge for 20-30 minutes if you desire it chilled or until consumed, but you can also go ahead and eat it immediately. 😀 Garnish with coconut whipped cream if desired.