Looking for the best vegan pudding recipe of all times? You’re in the right place. This pudding is 100% vegan, easy to make, naturally sweetened, and contains only a handful of ingredients.
Bonus: this vegan pudding is actually pretty darn good for you! The pudding is rich in protein, calcium, iron, and magnesium, thanks to the tofu and cocoa powder.
This pudding is both nourishing and tastes decadently delicious, making it a perfect anytime treat. Eat it for breakfast with nuts and chopped fruit for some quality fuel, or top it with some coconut whipped cream or non-dairy whipped topping for a luscious dessert.
This pudding is actually a refreshed version of the original “Best Vegan Chocolate Pudding” recipe from yesteryear, which is also featured in my ebook. The main differences: I swapped white sugar for dates, added some salt for a better balanced pudding, and nixed the cornstarch because I don’t find it necessary.
The result: creamy, dreamy, naturally sweetened vegan chocolate pudding.
This, my friends, is what dreams are made of.
The Best Vegan Chocolate Pudding
Prep Time: 5-10 minutes
Yield: ~2 servings
- 1 12-ounce package silken tofu
- 3/4 cup cocoa powder
- 1/4 cup unsweetened almond or other non-dairy milk
- 1/2 cup dates, pitted (you can sub 1/2 cup granulated sugar if desired; coconut sugar will also work but will impart a small coconut flavor)
- 1/2 teaspoon sea salt
- Pit dates if necessary. If dates are hard, soften by soaking in boiling water for 5-10 minutes. Drain.
- Combine all ingredients in a food processor or blender. Blend until smooth. If thinner pudding is desired, add additional almond milk, 1-2 tablespoons at a time. If thicker pudding is desired, add an additional tablespoon of cocoa powder.
- Serve with fruit, coconut chips, cocowhip, non-dairy whipped cream, nuts, seeds, nut butter, or enjoy plain. Store covered in refrigerator for up to 3 days.
You may also like:
- No-Bake Salted Caramel Date Truffles with Sea Salt
- Blueberry Flax Breakfast Muffins
- No-Bake Macaroon Bars