Tofu Chocolate Pudding

"I personally think that the Mori Nu Silken (Firm) tofu works beautifully for this recipe. Its Vegan and Gluten Free and is a real treat for those wanting Vegan desserts. For an intense chocolate flavour you can increase the chocolate chips to 3/4 cup but 2/3 cup works best for us. You can see more step wise photos in this link -"
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by DhiviK photo by DhiviK
Ready In:


  • 1 (12 1/3 ounce) packet Mori-Nu firm tofu, drained (or use regular silken tofu)
  • 23 cup semi-sweet chocolate chips
  • 1 tablespoon water


  • Combine the water and chocolate chips on top of a double boiler.
  • Stir to melt it until smooth. Set aside.
  • Blend the Tofu to puree it until its smooth and lump free.
  • Add the melted chocolate to it and blend it once again to combine it well.
  • IMPORTANT STEP: Refrigerate this for at least 2 hours. The longer you keep it, better for the tofu and chocolate to mingle. It will thicken.
  • You can pipe them into serving bowls/ramekins and serve them plain or with raspberries.

Questions & Replies

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  1. This is such a great recipe! Very easy and quick to make (even with the chill time) and sooo tasty! The texture is thicker than regular pudding, but we enjoyed that a lot. The chocolate flavour is perfect and this really doesnt need anything else. I think for non-vegans white and milk chocolate versions would be awesome, too. :)<br/>THANK YOU SO MUCH for sharing this keeper with us, DhiviK!<br/>Made and reviewed for the Romantic Photo Event February 2012.
  2. This is fantastic! Used an extra firm tofu since that's all I had, pressed and drained for about 20 minutes. I also melted sugar free chocolate chips for this to save carbs. I ran the tofu in the food processor, scraping down as needed, then blended the melted chocolate in and let it run for about a minute, scraping once. The texture right out of the processor reminded me of chocolate mousse; really fluffy and creamy. I'll definitely make this again. Thanks for sharing. Might try this with peanut butter next time, but it's perfect as is. Might use this for a pie filling, as it set up really firm and would cut quite easily after spending a few hours in the fridge.
  3. Congrats! Your recipe and photo were featured as Recipe of the Day today (6/6) on our homepage!



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