Description
Thick and creamy chocolate pudding with tofu is my favorite no-cook, higher protein dessert. Blending room temp silken tofu in the food processor is my secret for that ultra smooth, never grainy texture. I love using dark chocolate to make it perfectly rich, plus a kiss of cocoa powder and maple syrup to sweeten. It only takes 10 minutes to whip up; you can dig in right away or chill for even thicker pudding. Top with raspberries and whipped cream and prepare to be obsessed!
Ingredients
Units
Scale
- 16oz package silken tofu*
- 1/4 cup pure maple syrup
- 2 1/2 tbsp cocoa powder
- 1 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/3 cup dark chocolate chips (60% cocoa)**
- 1/2 tbsp extra virgin olive oil
Instructions
- Remove tofu from fridge. Drain water well and set on a plate or a fine mesh sieve to drain. Allow tofu to sit on the counter for an hour. (Bringing it to room temp prevents the pudding from becoming grainy!)
- Place room temp tofu in food processor along with maple syrup, cocoa, vanilla and salt. Blend until smooth and creamy, using a silicone spatula to scrape down the sides.
- Place chocolate chips in a small microwave-safe bowl. Microwave in 20 second increments, stirring each time, until melted. Stir in olive oil.
- Use a rubber spatula to get all the chocolate mixture into the food processor with tofu mixture. Blend again until smooth and creamy.
- You can enjoy right away as is, but I like to pour it into a bowl or individual serving dishes and refrigerate for at least 4 hours (or overnight) to thicken. Serve topped with raspberries, whipped cream and flaky salt!
Notes
To make this dairy free, be sure to use vegan chocolate chips.
*Silken tofu comes in different sizes, so be sure to check your package.
**If you use semi sweet chocolate chips which are sweeter, start with 3 tbsp maple syrup (or to taste).