Creamy Silken Chocolate Vegan Pudding

Jump to Recipe

I’ve been making all of the puddings lately. This Creamy Silken Chocolate Vegan Pudding is my absolute favorite.

I’ve been a fan of the avocado chocolate puddings, but I find a certain amount of ripeness with the avocado can throw off the flavor and make the presence of avocado a bit more obvious than I’d hope. I also have some resistance to throwing an avocado, one of my favorite things in the world, into a pudding and asking it not to be an avocado anymore. It just feels wrong to me. It’s okay – I know I’m unique in this. If you haven’t made avocado chocolate pudding – just try it.

I’ve also made cornstarch and tapioca starch puddings. I have found that they got too thick on me and I had trouble getting the creamy texture I’d want from a pudding. It takes a bit of good luck with heat and cook-time for the starch-based pudding to work out well for me.

This Silken Chocolate Vegan Pudding has been consistently tasty and easy and it chills in just a few hours.

Ways to enjoy this dreamy pudding:

• with raspberries or strawberries
• served with homemade vegan graham crackers (recipe coming next week!)
• topped with sweet vanilla cashew cream or aquafaba meringue
• classically, by itself

What is Silken Tofu?

Silken tofu is crazy stuff. It’s custard-like tofu with a neutral flavor. I also use it when I make Oil-Free Vegan Mayo. For this recipe, it is important to use silken tofu and not soft tofu.

12oz shelf-stable silken tofu is found in Asian grocery stores or the Asian foods section of the grocery. You can also order it from Amazon. The silken tofu from the cold section of the store is usually 16 oz. If using, adjust the recipe accordingly or just use 12 oz.

Why do we heat everything in the pan and then transfer it to the food processor?

Initially when I made this pudding, I ran into some issues when I melted the chocolate and then added it to the other ingredients in the food processor. Some of the chocolate would go all magic shell on me and harden onto the sides of the food processor. Other times the melted chocolate would harden back up when it came in contact with the other ingredients and it would produce a grainy pudding.

After much testing, just heating and whisking or stirring everything in a saucepan and then transferring it to the food processor has produced the best creamy, dreamy, blissful pudding.

Let’s make pudding!

Combine all ingredients into a saucepan and whisk or stir with a spatula at medium heat until chocolate is fully melted.

There will be white specks. It will resemble batter.

Next, using a spatula, transfer the heated mixture to the food processor or blender.

Process until creamy and free of white specks.

Then transfer the pudding into a glass container or individual serving dishes, cover and store, chilling for at least 2 hours.

The chill time depends on the container or containers you put the pudding in. If you put the pudding into a small shallow baking dish and spread it thin or portion it into small ramekins it will chill more quickly. If you put it into a bowl or jars, it might take a little longer to chill completely. Enjoy within 4 days.

For your shopping convenience, this post contains affiliate links.

Recipe adapted from Alissa at connoisseurusveg.com.

If you like this recipe you might also like High-Altitude Vegan-ized Nestlé Toll House Chocolate Chip Cookies and Easy Stove Top Maple Pecans.

Did you make Creamy Silken Chocolate Vegan Pudding?

Was it delicious? Would you make it again? Did you eat it all by itself? Did you enjoy it with fruit, homemade graham crackers, sweet vanilla cashew cream, or something else? Aquafaba meringue? Tell me about it in the comments section below.