Tofu Chocolate Pudding (airy mousse texture!)

(2)

This chocolate tofu pudding doubles as a silky chocolate tofu mousse. Made with silken tofu and cocoa powder, it’s a rich, vegan, no-bake dessert.

Prep Time5

Cook Time0

Course: Dessert

Cuisine: American

Diet: Low Calorie, Vegan, Vegetarian

Servings:

Melt the chocolate: Melt the chocolate chips using a microwave in 10 second intervals until it softens. Keep checking on the chocolate chips by pressing down on them with your spoon. They're ready when the chips easily spread out.
Add ingredients to blender: Add the silken tofu, cocoa powder, maple syrup, vanilla extract, melted chocolate, and salt to a blender or food processor.
Blend until silky: Blend on high until the mixture is completely smooth and glossy. Scrape down the sides as needed to ensure there are no tofu bits remaining.
Chill and serve: Taste and adjust sweetness if needed. Transfer to the fridge to chill until set, for about 1-2 hours, or serve immediately for a softer pudding texture.
Chocolate Shell (optional): melt an additional 1/2 cup of semi sweet chocolate chips in the microwave, heating it in 10 second intervals. Once softened, combine the melted chocolate with the coconut oil and mix until lump free. Pour the chocolate on top of the pudding and place the container in the freezer for 15 minutes to let the shell harden before serving.

Make sure to adjust this recipe to your taste preferences - you can make it more or less sweet depending on your mood.

Sweetness adjustments: Add more maple syrup if you prefer a sweeter pudding or mousse. I also think this tastes delicious with condensed milk!

Chocolate intensity: Use dark chocolate chips or add extra cocoa powder for a deeper chocolate flavor.

Variations: Add espresso powder for a mocha version, peanut butter for a chocolate-PB twist, or orange zest for a subtle citrus note.

Storage: Store in an airtight container in the fridge for up to 4 days.