Creamy Chocolate Pudding

Chocolate pudding reminds me of my childhood. Those snack-pack puddings I ate as a kid were delicious, probably because they are loaded with sugar. This version of pudding is naturally sweetened with dates— so yes, you can count them as a fruit serving. The silken tofu adds about 6-7 grams of protein per serving — that knocks snack-packs out of the park. Per serving there is 9 grams of protein, 6 grams of fiber, plus a good source of iron, phosphorus, magnesium, potassium, copper, manganese.
Hello healthy, delicious, satisfying pudding!

vegan chocolate pudding


Creamy Chocolate Pudding
Serves 4
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  1. ½ cup pitted dates (about 5-6 medjool dates)
  2. 16 oz organic silken or soft tofu (firm tofu works too, see notes)*
  3. ½ cup unsweetened cocoa powder
  4. ½ Tablespoon vanilla extract
  5. Water, as needed for thinning*
  6. Fresh Berries (e.g. strawberries, raspberries, blueberries, cherries)
  1. Remove pits from the dates. Add all ingredients to a blender and mix until smooth. If you add water, start with 1/4 cup water, and then add more as needed.
  2. Pour pudding into a container and let it chill for about 20-30 minutes.
  3. When ready to serve, dish out into cups or bowls. Top with fresh berries.
  1. Some silken tofus are made with "Isolated Soy Protein"- in my opinion, best to purchase without the isolated soy protein. You can also use regular tofu, but you may need to add more water, add a few more dates to make it sweeter, and slightly adjust the chocolate too-- at least to your liking. I recently made this with firm tofu and ended up using almost 1 cup water, 9 medjool dates, and 1/2 cup + 2 tablespoons unsweetened cocoa powder and it turned out great!
Kristina DeMuth
vegan chocolate pudding