Vegan Chocolate Pudding
Prep Time: 5 mins
Servings: 4 servings
This vegan Chocolate Almond Pudding is creamy, rich, chocolatey, sweet but not too sweet, and takes less than 5 minutes to make.
Equipment
- Blender or Food Processor
Ingredients
- 1 (12 oz) package extra firm silken tofu , drained
- ⅓ cup almond butter well stirred
- 5 tablespoons unsweetened cocoa powder
- ¼ cup maple syrup (or adjust to your desired sweetness)
- 1¼ teaspoons vanilla extract optional
- Pinch sea salt
- 2 tablespoons almond milk , if needed
- Garnish: slivered almonds fresh raspberries, cacao nibs
Instructions
- Add all ingredients (except mlk and garnish) to a blender or food processor and blend/process until smooth. Scrape down the sides periodically to incorporate all ingredients. Add almond milk, 1 tablespoon at a time, if needed to thin the texture.
- Transfer to a glass container and refrigerate for 3-6 hours before serving (this allows the pudding to set). Serve with slivered almonds, fresh raspberries and/or cacao nibs.
Notes
- This pudding will keep in the fridge for 3-4 days.
Sub your favorite nut butter for the almond butter.
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