Vegan chocolate pudding
Today I want to introduce you to this delicious and delicate Vegan Chocolate Pudding! It requires only a few ingredients and all you have to do is blend everything together. The secret ingredient tofu is packed with protein and when you blend it, the end result will be a silky melt-in-your-mouth texture.
This velvety chocolate pudding is so rich and so thick that anyone who tries it will swear it must be full of heavy cream and empty calories. I like to have mine super dark and rich flavored, but if milk chocolate is more your thing, use a little bit less cacao powder. Also, if you don’t like thick, dense mousse like texture, I suggest you add more milk.
Ingredients (2 portions):
200g silken tofu
1/2 – 3/4 dl (raw) cacao powder (depends on how intense chocolate flavor you want)
2 teaspoons vanilla extract
3-5 tbsp agave or maple syrup, for sugar-free version use erythritol
½ dl milk of your choice (add more if pudding is too thick to your taste)
Optional: If you’re a coffee lover, you might want to add 1 tablespoon instant coffee
• Just throw everything into a blender or food processor and blend until super-smooth, creamy pudding.
• Pour into serving dishes and put in the fridge for at least half an hour.
• Top with berries and nuts, whipped (coconut) cream, vanilla sauce, etc. and enjoy.
Store leftovers in an airtight container in the fridge for up to couple of days.
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