Chocolate Tofu Pudding

Chocolate Tofu Pudding – A silky, chocolatey dessert made with just a handful of ingredients and blended to creamy perfection. This no-bake treat comes together in minutes, chills beautifully, and is light yet indulgent!

Chocolate pudding was one of my favorite treats as a kid, and I’ll be honest, I didn’t expect tofu to ever be part of the equation. But once I tried blending silken tofu with cocoa powder and sugar, I realized how ridiculously creamy it gets. No cooking, no fuss—just a silky, chocolatey dessert in minutes.

This version is perfect when you’re craving something sweet but don’t want to deal with a lot of steps. A quick blitz in the food processor and you’ve got a pudding that’s rich without being heavy, with a smooth texture that feels way more indulgent than it should.

I like to chill it in little glasses and add a dollop of whipped topping, but it’s just as good straight out of the bowl if patience isn’t on your side.

Ingredients Needed

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• Silken Tofu – if you can’t find silken, you want the softest available not firm or extra firm.
• Unsweetened Cocoa Powder
• Powdered Sugar
• Vanilla Extract

How To Make Tofu Pudding

1. Combine ingredients – Add the tofu, cocoa powder, powdered sugar, and vanilla extract to a food processor.
2. Blend until smooth – Process for about a minute, scraping down the sides as needed, until the mixture is silky and lump-free.
3. Chill to set – Divide into serving cups and refrigerate for at least 30 minutes to allow the pudding to thicken.
4. Finish & serve – Top with whipped cream or chocolate shavings if desired, then enjoy cold.

Recipe Tips & Suggestions

• Use silken tofu only – This recipe depends on silken tofu for a creamy base; firmer styles won’t blend as smoothly.
• Blend longer than you think – Give it an extra 30 seconds in the food processor for the silkiest texture.
• Sweeten to taste – If you prefer a richer chocolate flavor, reduce the sugar slightly and let the cocoa stand out.
• Add espresso powder – A teaspoon of instant espresso deepens the chocolate flavor without making it taste like coffee.
• Experiment with toppings – Fresh berries, shaved dark chocolate, or crushed nuts add texture and color.
• Serve it chilled – A 30-minute rest in the fridge thickens the pudding, but leaving it overnight makes it even better.
• Make it dairy-free – Skip the whipped cream topping or use coconut whipped cream to keep it fully plant-based.
• Turn it into a pie filling – Pour the mixture into a graham cracker or Oreo crust and chill until firm for a no-bake dessert twist.

Storage

This pudding can be stored in the refrigerator for up to 4 days. Keep it covered tightly to maintain freshness and prevent it from picking up other flavors.