December 31, 2020
(last updated November 2, 2025) 
Silken tofu chocolate pudding is an easy-to-make vegan dessert that has a deep chocolate flavor and rich, creamy texture. It uses nutritious, protein-packed silken tofu as a base.
If you’re accustomed to using tofu only in savory recipes, then this silken tofu chocolate pudding will be a delightful surprise.
Unlike the extra firm or super firm tofu that I use for my baked smoky tofu or lemon-marinated baked tofu slices, silken tofu has an ultra-delicate texture.
Silken tofu is soft enough that it can be blended, which makes it a good ingredient for smoothies or soups. (I nearly always keep some in my pantry for creamy vegan kale white bean soup!)
Silken tofu comes in handy for desserts as well, and this pudding is a shining example. To make it, you’ll blend silken tofu with both melted dark chocolate and cocoa powder.
The result is truly the best vegan chocolate pudding I’ve tried, with unabashedly chocolatey flavor and a thick texture.
You can choose a 60% vegan dark chocolate bar for a sweeter, less intense flavor, or a 75% or 80% dark chocolate bar for a dessert that’s bold and bittersweet.
A lot of dessert recipes claim to take only minutes to prepare, but few actually do. Silken tofu chocolate pudding is truly a fifteen minute recipe (add a few extra minutes for portioning into ramekins) and overdelivers on results.
Selecting a silken tofu for chocolate pudding
Silken tofu is the ingredient that makes this recipe convenient, not to mention rich in plant protein.
Traditional pudding is thickened with cornstarch, a process that requires time and patient, watchful stirring.
Silken tofu offers you a refreshing alternative. Remove a block of the tofu from its packaging and transfer it to your blender or food processor—that’s it.
There are two types of silken tofu that are widely available in the US. One is sold in a refrigerated form, and it typically comes in a 16-ounce / 455 g package. Silken tofu from the Nasoya brand is an example.
There’s also a shelf-stable form of silken tofu. This is typically sold in 12-ounce / 340 g tetra packs. An example is the silken tofu from the Mori-Nu brand.
I’m a big fan of Mori-Nu’s silken tofu. I like that it has a long shelf life, and I appreciate that it comes in three consistencies: soft, firm, and super firm.
The super firm silken tofu is soft enough for blending, but it’s relatively low moisture. It creates a very rich, dense chocolate pudding, which is my personal preference. Soft or firm silken tofu will result in a pudding with a lighter, looser texture.
Because silken tofu is usually sold in one of two formats, my recipe card gives ingredients scaled for either 16 or 12 ounces. That way, you can adjust for the quantity of tofu that you have.
Double chocolate = deeper flavor
The first time I made silken tofu chocolate pudding, I tried using only cocoa powder, sweetener, and the silken tofu.
Not only was this pudding a bit watery, it also didn’t achieve the depth of chocolate flavor that I’d hoped for. It tasted a little like store-bought chocolate pudding: chocolate-flavored, but not really reminiscent of dark chocolate. I wanted my recipe to evoke chocolate itself.
What better way to do that than with a melted chocolate bar of dark chocolate? That, along with cocoa powder, is what gives the silken tofu chocolate pudding its intensity. It also helps the pudding to thicken and set once chilled.
You don’t have to use a premium dark chocolate for the pudding. A supermarket dark chocolate bar will be fine, or even dark chocolate chips or morsels. Just know that dark chocolate with higher cocoa percentage and more flavor will lead to a correspondingly flavorful pudding.
Over the years I’ve gotten reader feedback that the melted chocolate may not blend easily if your silken tofu is super cold. For this reason, I recommend allowing refrigerated silken tofu to get close to room temperature before blending.
Melt, blend, and set
Once you have a chocolate picked out, you’ll need to melt it prior to blending.
You can do this in a double boiler, which is the foolproof way to avoid burning your chocolate.
Oftentimes I default to melting the chocolate in my microwave, since it’s faster and easier than setting up a double boiler.
The key to microwave-melting is to zap the chocolate in short intervals, stirring as you go. If you microwave it for too long at one time, it will start to burn, losing its luster and shine.
Transfer the melted chocolate to either a blender or a food processor, along with all of the other pudding ingredients, and blend till you have a silky smooth mixture.
The blending process should take a minute or two; you want to be sure that all of the chocolate and tofu are evenly incorporated.
As tempting as it’ll be to eat the chocolatey mixture right away, it’s essential to chill the pudding! Chilling will cool the chocolate and help the pudding to set.
You can do this in one large storage container, or you can pour the pudding into six ramekins or 4-ounce mason jars. Give it a minimum of four hours in the fridge; I usually chill mine overnight.
Variations and extra touches
I love the silken tofu chocolate pudding so much that I rarely embellish mine in any way. But there are ways to modify the base recipe playfully.
For one thing, you can add a pinch of cinnamon, cayenne, or allspice to the pudding when you blend it. This will give it warm flavor notes.
I love all things mocha, so I sometimes add a shot of decaf espresso prior to blending. The coffee will intensify the chocolate flavor considerably.
Extracts, like vanilla, peppermint, or almond, can add character to the pudding.
When you serve the pudding, especially if it’s cutely portioned into ramekins, try some flaky salt, a dusting of cocoa powder, or chocolate curls on top.
The pudding is a great dessert for entertaining. It’s low effort, but it’s easy to present it in a way that looks fancy, and in my experience, it’s always a hit.
Silken Tofu Chocolate Pudding (No Cook)
Author –Yields: 6 servings
Ingredients
- 16 ounces silken tofu* (455 g)
- 5 ounces roughly chopped vegan dark chocolate or semisweet vegan chocolate chips or morsels (140g, about 1 cup)
- 3 tablespoons cocoa powder
- 4 tablespoons maple syrup or agave syrup (60mL; substitute coconut sugar or cane sugar)
- A pinch salt
Instructions
- Melt the dark chocolate in a double boiler or by heating in the microwave. To make a double boiler, bring a half-full, small or medium pot of water to a boil. Place the chocolate in a heatproof bowl and position it over the open pot. Stir the chocolate with a spatula as it melts in the bowl. Once the chocolate is glossy and smooth, remove the bowl from heat.
- To melt the chocolate in the microwave, place the chocolate in a microwave-safe bowl. Microwave it for 30 seconds, then stir. The chocolate will be only a little melted at this point. Continue microwaving it in 15-second intervals, stirring in between, until the chocolate is glossy, smooth, and entirely melted.
- Add the melted chocolate and all other pudding ingredients to a powerful blender or a food processor. Blend until the pudding is completely smooth, about 1-2 minutes. Stop to scrape the blender down if there are any bits of unblended tofu or chocolate, then continue blending for another final 30 seconds.
- Pour or spoon the pudding into one large storage container or into 6 ramekins or small mason jars. Refrigerate the pudding for a minimum of four hours or up to 48 hours to set. Enjoy!
Notes
If using 12 ounces of tofu:
Follow recipe instructions scaling all ingredients to 0.75x the original amounts (12 ounces firm or extra firm silken tofu, 3 3/4 ounce / 115 g chopped vegan dark chocolate or vegan dark chocolate chips, 2 1/2 tablespoons cocoa powder, 3 tablespoons maple or agave syrup, a pinch salt).
You can also use 2 12-ounce packages of tetrapack shelf-stable silken tofu to obtain the 16 ounces called for above. Store your remaining 8 ounces for soups, smoothies, or sauces.
Storage and freezing:
The pudding will keep for up to five days in the fridge. You can also freeze it, in one large portion or individual portions, for up to 6 weeks. Defrost overnight in the fridge before enjoying.
Video
Nibbling on a square of dark chocolate is nice enough, but I’ll be honest: I much prefer chocolate desserts to chocolate itself.
Silken tofu chocolate pudding is one of my favorites of all time, and I hope it’ll become a favorite of yours, too.
xo
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Categories: Recipes,
Desserts
Method: Blender
Ingredients: Tofu
Dietary Preferences: Gluten Free, No Oil, Vegan
Recipe Features: 30 Minute or Less, Quick & Easy
Method: Blender
Ingredients: Tofu
Dietary Preferences: Gluten Free, No Oil, Vegan
Recipe Features: 30 Minute or Less, Quick & Easy
Leave a Comment
I tried your recipe last week and it came out extremly smooth and tasty. Since i am diabetic I used 2 table spoons maple syrup and 2 pkts of splenda. Mixed my left over bakers chocolate with semi sweet chocolate chips. Made into 8 servings. How can I adjust the 1 cup chocolate for a diabetic recipe? Thank you.
Hi Shanthini,
I hope you are enjoying the recipe!
The chocolate is necessary not only for flavor but also the rich texture of the pudding. To reduce carbs/sugar, you could try a low-sugar chocolate, such as Lily’s.
G
Itโs an easy recipe w very few ingredients
I found it to be a little grainy so I think what I would do next time is add the cocoa powder to the chocolate when itโs hot and stir to dissolve it. Then Iโd add it to the other ingredients
Use really good chocolate for this recipe you can taste it
Not overly sweet and high protein
Super fast to make
Chia Seeds R good. If you make those modi
I like the recipe but I want to try to find a way to make it healthier by not using all of the chocolate chips. I have one I make with chia to thicken and mainly cocoa powder. I’ll let you know how it goes. Love your books, blog and recipes Gena!!
Hope your modification turns out great, Nancy!
my kid LOVED this. i froze 1/2 of the recipe into ice pops. he devours them. perfect summer treat. Next time i will sift the cocoa powder as they were a bit grainy but i used a nutrabullet not a blender. He didn’t care at all though. delicious!! will be making again
So glad that your little one likes the pudding, Em!
My first time mistake was not allowing the tofu to come to room temperature. Once I let the tofu come to room temperature the mixture never gets grainy again. As the cold tofu makes chocolate harden and hence the grainy texture. Love the dessert.
Great recipe! Can I freeze this, for summer pudding pops?
Hi Beth!
So glad you like it. You can definitely freeze and then defrost the pudding at a later time. I’ve never tried freezing it into a pop, so I’m not sure whether or not the frozen texture works for that use. If you try it, let me know how it goes!
Best,
Gena
Quick and delicious
Glad you like it, Tilly!
For everyone asking for the nutrition info, this is what it looks like if you follow the recipe to a T:
Total Nutritional Information for All Ingredients Combined:
Calories: 1,375 kcal
Protein: 43g
Fat: 70g
Carbohydrates: 150g
Fiber: 23g
Sugar: 105g
Calcium: 437mg
Iron: 16.5mg
Wow, thatโs a lot! Per serving or for the entire recipe? Iโm hoping itโs for the entire batch/recipe.
Hi Jamie,
I’m jumping in here โ this estimate is for the entire batch/recipe. It would vary based on brand of silken tofu, cocoa powder, and dark chocolate.
Hope you enjoy!
G
I had silken tofu in the fridge and didnโt know what to do with it, so it was perfect to make pudding out of it! Itโs very yummy, I struggle with sweets so this is a perfect way to get my sweet tooth fix and get protein! I normally will eat a pint of ice cream, I can easily replace that with this. Easiest and yummiest healthy protein dessert Iโve ever made, especially since itโs dairy free.
Hi Nikki! So glad that you enjoyed the pudding.
It was so good and I am not a pudding lover!
By chance did you calculate the nutrition facts for this recipe?
So glad you like the recipe, Tee! I don’t publish nutrition facts for my recipes, but you can certainly calculate that info by entering the ingredients into a program such as MyFitnessPal or LoseIt.
Love this recipe! Can you send it to me?
Great recipe! I’m going put this in my Keeper Recipes folder. Compared to chocolate mousse, it’s much easier to make, and has more protein, estrogenic support, and is much lower in fat and calories.
Looks delightful! Is this safe to eat during pregnancy?
Hi Jastinne,
It’s a great recipe! Tofu has undergone heat treatment as part of its processing and should be safe to eat during pregnancy. Of course, always speak with your ob-gyn/PCP if you have specific food safety questions for your pregnancy.
G
I followed the recipe exactly with the addition of a pinch of cinnamon.
Oh yeah, I justrefrigerated for an hour – couldn’t wait to eat it.
This is the best vegan chocolate pudding recipe! Delicious and simple to make.
I’m delighted that you like it, Harvey! It’s one of my favorites, also. A pinch of cinnamon is a nice touchโenjoy.
I loved it! Simple ingredients and it was really good!
So glad that you enjoyed it, Sharon!
I gave it 5 stars bc as a Diabetic, this dessert recipe is easy to make, uses only a few ingredients & is beyond delicious. So yummy, nutritious & great for the entire Family no matter how conscientous (or not) they are abt good health. It’s definitely a game-changer. Thank You So Much!
As a diabetic, it has way too many carbs to be a go-to recipe. I’m trying to make it more diabetic friendly using Chia seeds to thicken and fewer real chocolate chips. If it works I will put it under my comment to the group. ๐
I do not eat carbs.. just this, so it’s alright. However, if you do make those modifications.. I will try it. BTW, my Diabetes (type 2) is in full remission & has been since 2020. I am not allowed to say *cured* just
This was yummy! I did add a teaspoon of Vanilla to it.
I’m glad that you enjoyed it!
The texture is spot-on. I added 1T of peanut butter to add to the richness and texture, and it has a mouthfeel of mousse, instead of pudding. I can’t speak to whether that’s because I added the pb, but I love the result. This is indeed really rich as other reviewers say. I found it wasn’t sweet enough with 1/4C maple, even though I really don’t like sweet things, and opt for less sweet every time.
Before adding the melted, hot chocolate to the blender, I tempered some of the blender mix into the chocolate. Start with 1T of the tofu mix stirred into the chocolate. Then add more, maybe 1/4 C, stirring well. Then the chocolate can be added into the blender with all of the tofu. Didn’t have any hardening of the chocolate this way. Great recipe.
These are great notes, Gail! Glad that you like the texture of the pudding so much.
My goodness! You taught an old cook new tricks!
Canโt believe Tofu can be so delicious!
Thank you for sharing recipe – itโs delightful! Like a fudgy brownie mousse!
Easy to make in blender – brought everything to room temp blended very well with the warm melted chocolate – used Theo chocolate yum!
This dessert is a keeper!
Thank you!
Delighted that you enjoy the pudding so much! Thanks for giving it a try.
Hi!
What tips do you have a for freezing? I might not be able to eating until a week after I make it- can I freeze the whole container and that in the fridge when Iโm ready to eat?
Hi Angela! You can freeze in small portions if you don’t wish to defrost all at once, or you can freeze the whole thing soon after making it and then defrost a large amount when you’re ready to eat. Whatever works for your schedule.
Great flavor & texture! This was my first tofu pudding recipe. Does the tofu need to be pressed first?
Hi Melody, so glad you like it! No, the tofu for this recipe doesn’t need to be pressed first.
So good and so easy. Having read reviews about the chocolate hardening a bit when it hit the cold tofu, I blended the tofu, maple syrup, and cocoa powder first, and the added the melted chocolate. It might have helped since I didn’t have any issues. I also added some amaretto per another reviewer’s comment. This may be a weekly Sunday afternoon treat to make because I have a serious sweet tooth and getting in a complete protein at the same time makes this a win all the way around.
So glad that you enjoyed it, Lori, and that it blended up seamlessly for you! Amaretto sounds like such a great addition to the pudding.
This was amazing! I’d seen people use silken tofu to make mousses and puddings but didn’t know where to start. So glad I found this recipe! I used Truvia instead of agave or maple syrup and it set up just fine. Makes it feel a bit better for me calorie wise with the chocolate chips (Ghiradelli semi sweet, amazing!) The chocolate did seize in my blender like the other commenter said, but I just blender it a while then scraped the sides down the best I could to reincorporate. It ended up working just fine even if it was slightly tedious. I am currently on a high protein vegetarian diet and this is absolutely going into my regular repertoire, and I’m looking forward to modifying the flavors too! Thank you!
So glad that you enjoyed it!
The flavor is delicious! I haven’t tried it after it has set yet, but just after blending it’s very tasty! However I can’t be the only person whose melted chocolate, upon hitting WET tofu, seized up and coated the sides of my Ninja Blender. It seems like not a great use of the chocolate considering half of it is still hardened to the sides.I’m wondering if adding a little coconut oil or something might be a smart idea?
Wow! I’ve been making chocolate tofu pudding for decades: sometimes with chocolate, sometimes with cocoa poweder + maple syrup, but it never occurred to me to do BOTH. Well silly, silly me. I tried your recipe (sans salt and with 3 Tbs maple to fit my palate) and holy moley! I’ve always thought chocolate tofu pudding was a perfectly fine desert, but this is genuinely delicious and dinner party-worthy. Thanks for bringing this new deliciousness into my life ๐
I’m delighted that you like it, Elizabeth! Totally agree that it’s far more elegant than one would expect ๐
As a lazy cook, I love the ease of making this. Sometimes I make it as above, other times with a sprinkle of cinnamon and a tablespoon of chopped raisin and almonds. It also works with a splash of amaretto.
What are the macronutrients + kcals of this recipe please.
Hi Ashley! I don’t offer the nutrition facts for my recipes, but you can certainly enter the ingredients into a program like MyFitnessPal or LoseIt! to get the specifics. I hope that you enjoy the recipe ๐
That’s disappointing to hear as knowing the macros and kcals first will determine whether the recipe fits into my meal plan. Thank you for responding. Your meals looks delish xx
Babe, respectfully-it took me less than 3 minutes to do this on my own with MyFitnessPal to get total calories and macros.
There are SO many calorie/macro calculators out there-this seems like a silly thing to expect recipe creators to accommodate for you, especially if the blog youโre expecting that from has never purported to be a weight loss or fitness blog.
Hey Mary,
Thank for you for comment. Adding all the ingredients in each and every time would also apply to all the other things I eat every day, time wise, that won’t take 3 minutes. Considering this page has a bazillion paragraphs and photos, adding in this info isn’t a big ask, especially considering it’s a site about food. Macro info are literally on every single packet of food your purchase. Not everyone seeking this info will onto fitness or on a weight loss plan btw.
Do you have nutrition information, especially if using 70% choc (non vegan)?
Eating this as I type! Third time making this and itโs become our favorite dessert recipe. My husband asks me every time, โTell me this wasnโt made with tofu.โ Yup. Sure was hun. Smooth and full of protein. I make it just like the recipe but look forward to adding/adjusting a few ingredients as other readers have done. Thanks for sharing!
Haโsure was, indeed ๐ I love the pudding, too, Melissa. Glad you’re a fan!
I added 1/4 cup of smooth peanut butter into the chunks when I melted them. Delicious…
Oh, yum!
Just prepared it with both honey and maple syrup as sweeteners – excellent!
I have been making a similar recipe for a while. I like to add either cinnamon for a Mexican Chocolate or Garam Masala for a Chocolate Chai. It’s addictive!
Yum!
Made this with some home made tofu that failed to fully coagulate. Worked out fine! Thx!
Oh, that’s great! Glad it allowed you to use up that tofu ๐
High in fat, but delicious! And so easy. Serving for company tomorrow.
Glad that you enjoy it!
…A million stars for this recipe Gena! Tasted fabulous and so easy to make! how might I change the flavor to say…strawberry? I’m thinking some strawberry preserves and fresh berries? Have you ever made a fruited mousse like this?
So glad to hear that you enjoyed it, Gael! And I’ve definitely thought about a vanilla, butterscotch, or fruited version, but without the melted chocolate I’d need to fiddle with the texture. I’ll keep everyone posted if I have some success ๐
You would never guess that there’s tofu hiding in this recipe! The texture and flavor are on point. I had some after refrigerating for about 4 hours and more after it refrigerated overnight. It definitely sets up more over night, but I still liked it after only cooling for 4 hours. I enjoyed mine with fresh raspberries and blackberries.
I’m eating this right now for dessert. Delicious chocolate flavor with a mousse texture (refrigerated for 6 hours). This recipe is pure magic.
Hooray! I’m so glad to hear that ๐