This 4-step vegan protein pudding has a perfect silky-smooth consistency. It's super chocolatey and makes an incredible vegan chocolate dessert! It has little added sugar but satisfies your sweet tooth while being nutritious and showcasing 10 grams of protein per serving!
This easy protein pudding recipe is made with a few simple ingredients. It is free from cornstarch, unnatural flavorings, sweeteners, and thickeners, unlike the store-bought versions.
It is also made without vegan protein powder! If you like high-protein desserts but don’t want the chalky flavor of protein powder, this recipe is for you! The plant-based protein gets delivered by the silken tofu.
Overall, this dessert looks like a vegan chocolate pot de creme and tastes like a delicious chocolate mousse, but has the thick and creamy texture of a pudding.
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Key ingredients and substitutions
Here is what to gather to make your vegan chocolate protein pudding:
- Dark chocolate or chocolate chips. I recommend high-quality plant-based chocolate with 70% cocoa for the best results.
- Silken tofu: It's the secret ingredient for a smooth, velvety consistency, as well as a protein boost. You cannot use firm or extra firm tofu for this recipe.
- Raw cashews: This gives the dessert an extra nutritional boost and adds to the creamy consistency.
- Cocoa powder: To intensify the chocolate flavor.
- Unsweetened soy milk: It is high in protein. You can also use another plant-based milk, such as almond milk or (gluten-free certified) oat milk.
- Maple syrup: This is an optional sweetener. You can replace it with agave syrup or 2 dates.
- Vanilla extract: Swap with peppermint extract for a mint chocolate taste.
- Salt: This balances out the sweet, rich flavors in the recipe.
Elo’s recipe tips
- Choose high-quality chocolate for the best results.
- Use a food processor or a powerful immersion blender if you don’t have a high-speed blender. If you use another blender, you may need to blend it for longer.
- Let it sit overnight. It is even better the next day.
- Top with cacao nibs, fresh fruit, fresh raspberries, or caramelized bananas.
Step-by-step instructions
STEP 1: Quickly soak the cashews. Pop the cashews into boiling water and let them soak for 15 minutes or more. This softens them much quicker and provides a silky smooth result after blending.
STEP 2: Melt the dark chocolate in a double boiler or on the stove over low heat. You can also melt the chocolate in a microwave at 30-second intervals.
STEP 3: Add everything to a blender. Start with the silken tofu, then add in the boiled and drained cashews, cocoa powder, maple syrup, vanilla, and salt. Pour in your non-dairy milk of choice.
STEP 4: Blend. Use a high-speed blender for 1-2 minutes to whizz up the mixture. I use the Nutribullet Pro 900W.
STEP 5: Combine the blended tofu mixture with the melted chocolate. Whisk it together.
STEP 6: Transfer into containers. I like to use pretty glasses or ramekins. Spoon the homemade pudding into your receptacle and refrigerate for at least 2 hours before serving. It will thicken as it cools.
Flavor variations
Make this pudding your own by adding in other flavors and ingredients to customize it. Here are a few combinations to try:
- Mint chocolate: Add a few drops of peppermint extract to the mixture instead of vanilla.
- Peanut butter: Add in a tablespoon of peanut butter (or almond butter) and top with crushed peanuts.
- Strawberry: Use vegan chocolate chips on top and pair them with fresh strawberries.
- Tropical: Use coconut milk instead of soy milk (note this will affect the protein load) and top with and fresh mango.
Elo’s meal prepping tips
- This recipe is very meal prep-friendly. You can make a batch of pudding and store it for the week ahead.
- Double up the recipe to make extra servings.
- Meal prep containers: I like to use airtight containers (small Weck jars) for meal prepping because they come with a lid and make storing super easy. You could also use regular jars and seal them with plastic wrap.
- Storage: This vegan protein pudding can be kept in the fridge for up to 5 days. As long as it is in a sealed container, it will stay fresh for a long time.
- Freezing: You cannot freeze this delicious pudding. The texture and smooth consistency will be affected upon thawing.
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The recipe
Vegan Protein Pudding (Chocolate Dessert)
Ingredients
- 3.5 ounces (100 g) dark chocolate I use 70%
- 12 oz (340 g) silken tofu
- ½ cup (75 g) raw cashews packed
- 2 tablespoons unsweetened soy milk or any other plant-based milk
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Soak the cashews in boiling water for 15 minutes.
- Melt the dark chocolate in a double-boiler, on the stove over low heat, or in the microwave at 30-second intervals.
- Blend the silken tofu with the cashews, cocoa powder, soy milk, maple syrup, vanilla extract, and salt (see step-by-step pictures).
- Combine. Add the blended tofu mixture to the melted chocolate. Give it a good stir.
- Transfer the chocolate pudding to individual ramekins. Refrigerate for at least 2 hours before serving.
Notes
- Choose high-quality chocolate for the best results.
- Use a food processor if you don’t have a blender.
- Let it sit overnight. The texture is even better the next day.
- Toppings: cacao nibs, fresh fruit, or fresh berries
- Storage: This vegan protein pudding can be kept in the fridge for up to 5 days. As long as it is in a sealed container, it will stay fresh for a long time.
Nutrition
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