Chocolate Tofu Pudding

5 from 1 vote

Oct 23, 2025

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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
How To Make Tofu Pudding
Recipe Tips & Suggestions
Storage
More Easy Dessert Recipes
Chocolate Tofu Pudding Recipe

Ingredients Needed

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

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

chocolate tofu pudding ingredients in food processor

How To Make Tofu Pudding

Combine ingredients – Add the tofu, cocoa powder, powdered sugar, and vanilla extract to a food processor.
Blend until smooth – Process for about a minute, scraping down the sides as needed, until the mixture is silky and lump-free.
Chill to set – Divide into serving cups and refrigerate for at least 30 minutes to allow the pudding to thicken.
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.

More Easy Dessert Recipes

5 from 1 vote