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Spoon coming out of a jar of chocolate pudding.
5 from 1 vote

Vegan Protein Pudding (Chocolate Dessert)

This vegan protein pudding made with cashews and silken tofu makes the most incredible chocolate dessert. It's high in protein, nutritious, and actually good for you.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Eloïse

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

  1. Choose high-quality chocolate for the best results.
  2. Use a food processor if you don’t have a blender.
  3. Let it sit overnight. The texture is even better the next day.
  4. Toppings: cacao nibs, fresh fruit, or fresh berries
  5. 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

Calories: 312kcal | Carbohydrates: 25g | Protein: 10g | Fat: 21g | Saturated Fat: 8g | Fiber: 5g | Sugar: 11g
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