The Best Vegan Chocolate Pudding
I have made many healthy versions of dairy-free pudding. I’ve tried making it with gelatin, tapioca, even chia seeds but nothing has ever seemed to compare with regular old Jello pudding…
Until now.
Trust me when I say— that nothing beats this Organic Vegan Chocolate Pudding!
It sounds strange, but if you’ve ever worked with tofu before you know it’s a blank slate. “But, Brittany, it’s soy.”
I know, I know.
90% of soybeans in the United States are GMO/heavily sprayed with pesticides which is why it’s so important to source organic, non-GMO tofu. I found mine at Costco.
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Please, do me and yourself a favor and make this ASAP! It’s as simple as throwing all of the ingredients in your blender, blending on high until combined— about 30 seconds. Refrigerating for a good 4 hours and then topping with whatever you have on hand.
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I enjoy using nuts, berries, coconut shavings, or cookies to top the pudding with and give it a bit of a bite. The sky is the limit. In the picture I used gluten-free Heavenly Hunks Birthday Cake cookies. Have fun and get creative, then be sure to share a picture of it Instagram with the hashtag #InstantLoss so I can admire your creation!
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The Best Vegan Chocolate Pudding
Print RecipeIngredients
- 8 ounces organic medium-firm tofu (4 on the firmness scale)
- 2 tablespoons unsweetened cacao powder
- 1 1/2 tablespoons 100% pure maple syrup
- 1 tablespoon avocado oil
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon instant coffee
Instructions
- Combine all ingredients in a high-powered blender blending on high until combined, for about 30 seconds.
- Refrigerate for a good 4 hours.
- Top with something fun! I used gluten-free funfetti cookies.
- Share with a friend.
I noticed with your books and previous recipes all have stayed away from soy products until recently. Was there a reason why you stayed away from soy? I had cut it, but would love to start adding it in, especially to start with this delicious-looking pudding.
Hi April,
Thanks so much for reaching out! I have stayed away from a lot of soy due to most of the forms of it are ultra-processed and often times genetically modified. However I have continued to eat unprocessed forms of soy like edamame. Edamame is one of my favorite unprocessed forms of soy I just make sure that my edamame is organic and that means that it is not going to have been sprayed with any kind of pesticide or fungicides so it’s in it’s full natural state. Therefore it’s not bad for you but rather an excellent source of protein. More recently after some more research and it’s more obtainable I’ve begun to add in tofu to my diet but I make sure that my tofu is non-GMO, 100% organic, and we don’t eat it all the time. It’s something that we get when it’s on sale at Costco or when I can find to for a good price and I’ll use it in place of chicken. As a type A blood type family we don’t do well with a lot of meat so tofu is a great plant based option to help us hit our protein goals. Overall I recommend that each person does whats best for them but if you are going to consume soy I recommend that you are really careful about where you source it from. Just make sure that it is always non-GMO and organic. Hope that helps!
No coffee in this house, but we have PIQUE Tea. Next time I’ll try some mushroom cacao mix. So good.
I should add that I only had firm tofu that I had already pressed. I used it with a little bit of water and it blended lovely. Instant Loss for the win!
I don’t understand this recipe you have spent 4years solid research saying how bad soy is for the body and it’s extremely bad for the body and tofu is soy regardless can someone maybe give another option