Vegan Chocolate Pudding With Cinnamon and Chile
Updated Sept. 9, 2025
- Total Time
- 10 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup sugar
- 1pound silken tofu
- 8ounces high-quality bittersweet or semisweet chocolate, melted
- 1teaspoon vanilla extract
- 1½teaspoons ground cinnamon
- ½teaspoon chile powder, or more to taste
- Chocolate shavings (optional)
Nutritional analysis per serving (6 servings)
341 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 46 grams sugars; 8 grams protein; 20 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small pot, combine sugar with ¾ cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
- Step 2
Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.
Private Notes
Comments
Just a note that this concept works beautifully with cocoa powder, too, if you're looking to make it lower in fat or if you have cocoa but not bar chocolate on hand. I'm an enormous fan of bitter and so use about 1/2 c unsweetened cocoa powder and a few tablespoons of honey in lieu of the chocolate and sugar, though I use the full measure of sugar if I'm making it for someone else.
Been making a variation on this theme for a number of years now. I use 2 aseptic packages of silken tofu, about 12 oz. of good bittersweet chocolate and 1-2 tsp vanilla. Mine has no simple syrup and no chili powder, rather a good tablespoon or two of good cognac or your favorite flavored liqueur. Haven't heard any complaints about it, ever.
You can pour the pudding in a graham-cracker or other cookie crust and call it "pie".
What is the white on top in the picture?
Can you make in one large bowl instead of ramekins?
Hard to believe that this is vegan. Lovely texture. Deep chocolate flavor (yes, it is important to use a good chocolate). It held up well over several days in the fridge. The cinnamon I used was very potent. It was almost overwhelming. I will use less of my particular cinnamon but think the amount would be correct for supermarket cinnamon. Going to try it using chocolate chips just to see how that works. Will also substitute the cinnamon with instant coffee.
@Vilivk Just a follow-up re: chocolate chips …. Reduce the sugar! I wasn’t taking into account that the chocolate chips have a lot of sugar already. I originally used a really good bittersweet chocolate and the sweetness was fine. Not reducing the sugar when using the chocolate chips made it cloyingly sweet. I also used strong coffee instead of water and omitted the cinnamon/chili. It was a good move.