From Chef To Chef’s

Creamy Vegan Chocolate Pudding – Connoisseurus Veg

Super silky, oh so creamy vegan chocolate pudding that you’d never guess was dairy free…and it’s made from a surprise ingredient. You have to try this decadent dessert to believe it!

Wooden surface set with strawberries, napkin, cup of Vegan Chocolate Pudding and spoon.

This is one of those recipes that I’ve been making forever, but I rarely actually make. Why’s that? I can’t have it around. It’s seriously delicious and dangerously addictive.

Having said that, I don’t feel as bad about eating this vegan chocolate pudding as I might with some desserts. Don’t get me wrong: it’s decadent. Definitely a dessert and not a snack. But it’s totally vegan, and guess what the main ingredient is? Tofu! Silken tofu, to be more specific.

Silken tofu has a very different texture from the firm or extra firm tofu that you’re probably used to using in savory recipes. There’s so much you can do with it, as evidenced by this delicious collection of vegan silken tofu recipes.

And this pudding is one of my favorite treats to make with silken tofu. Here’s how it’s done!

Jump to:

Ingredients You’ll Need

  • Vegan chocolate chips. I use Enjoy Life Brand, which is available at many regular supermarkets. You’ll find lots more options if you check out a place like Whole Foods.
  • Silken tofu. Some brands of silken tofu offer soft and firm varieties. Either will work for this recipe, though firm will give you a slightly thicker pudding.
  • Cocoa powder.
  • Maple syrup. Another liquid sweetener such as agave could be substituted if desired.
  • Vanilla extract.
  • Salt.

Tip: There are endless variations you can come up with my adding additional ingredients and flavorings! Try a pinch of cinnamon, some instant coffee, or a spoonful of peanut butter.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Melt your chocolate chips. The easiest way to do this is by microwaving them in 30 second increments in a bowl, stirring between each increment. You could also melt them on the stove using a double boiler if that’s how you roll.
  • Place all of the remaining ingredients into a food processor bowl and then pour in the chocolate.
Ingredients for making Vegan Chocolate Pudding in a food processor bowl.
  • Blend everything until smooth. Feel free to taste-test the mixture and make adjustments if you’d like. This could mean more maple syrup, vanilla, or salt.
Vegan Chocolate Pudding in a food processor bowl.
  • You can enjoy your pudding right away if you want, but it’s best if you chill it for a bit. It will thicken as it sits in the fridge.

Tip: This pudding is very thick and rich! If you prefer a thinner pudding, try adding a little non-dairy milk, such as almond milk or soy milk.

Shelf-Life & Storage

Vegan chocolate pudding will keep in an airtight container in the refrigerator for about 3 days. I don’t recommend freezing it, as freezing alters the texture of tofu.

Cup of Vegan Chocolate Pudding with strawberries in the background.

Frequently Asked Questions

Is this vegan chocolate pudding gluten-free?

It is!

Do I need to drain or press the tofu?

You definitely don’t need to press it. Silken tofu isn’t suited for pressing (read my tutorial on how to press tofu for more details). There usually also isn’t much water in the package to drain, but you can certainly discard the little bit that is in there. (It’s no big deal either way though!)

Can I make this in a blender?

You should be able to make it work in most blenders, but will probably need to do quite a bit of starting and stopping the blender, scraping down the sides, and generally moving things around with a spatula.

More Vegan Chocolate Desserts

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Cup of Vegan Chocolate Pudding with spoon on the side.

Creamy Vegan Chocolate Pudding

Super silky, oh so creamy vegan chocolate pudding that you’d never guess was dairy free…and it’s made from a surprise ingredient. You have to try this decadent dessert to believe it!


  • cup
    vegan chocolate chips
  • 1
    (12 ounce or 340 gram) package
    silken tofu
  • 3
    cocoa powder
  • 1
    maple syrup,
    plus more to taste
  • ½
    vanilla extract
  • ¼
    plus more to taste


  1. Melt the chocolate chips in a bowl by microwaving in 30 second increments, stirring between each increment. (Note 1)

  2. Place the tofu, melted chocolate chips, cocoa powder, maple syrup, vanilla extract and salt into the bowl of a food processor fitted with an s-blade.

  3. Blend until smooth, stopping to scrape down the sides of the bowl as needed.

  4. Taste-test and add more maple syrup and/or salt, if desired.

  5. Transfer the pudding to a sealable container and chill until ready to serve.

Recipe Notes

  1. If you prefer not to microwave, you can melt them on the stove in a double boiler.
  2. Recipe makes about 2 cups.

Nutrition Facts

Creamy Vegan Chocolate Pudding

Amount Per Serving (0.5 cup)

Calories 288
Calories from Fat 146

% Daily Value*

Fat 16.2g25%

Saturated Fat 8.7g44%

Sodium 179mg7%

Potassium 277mg8%

Carbohydrates 31.6g11%

Fiber 4g16%

Sugar 22.8g25%

Protein 9.3g19%

Calcium 70mg7%

Iron 4.5mg25%

* Percent Daily Values are based on a 2000 calorie diet.

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