Vegan Chocolate Pudding With Cinnamon and Chile

By Mark Bittman

Updated September 8, 2025

  • Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
10 minutes, plus chilling
Rating
5(2,075)
Comments
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This winner of a pudding, made with silken tofu, takes about as much time to make as hot chocolate. And in fact the combination of cinnamon, chile and chocolate recalls Mexican hot chocolate. Use the highest quality chocolate — semisweet or bittersweet, please — you can lay your hands on. After all, it's the flavor of the chocolate, not the flavor of the tofu, that will dominate. The texture is almost unbelievably good.

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Ingredients

Yield:4 to 6 servings

  • ¾ cup sugar

  • 1 pound silken tofu

  • 8 ounces high-quality bittersweet or semisweet chocolate, melted

  • 1 teaspoon vanilla extract

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon chile powder, or more to taste

  • Chocolate shavings (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

52 grams carbs; 341 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 15 grams fat; 3 grams fiber; 20 milligrams sodium; 8 grams protein; 46 grams sugar

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

  1. 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.

  2. 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.

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Ratings

5 out of 5
2,075 user ratings
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Comments

Sarah

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.

juleezee

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.

Melissa

You can pour the pudding in a graham-cracker or other cookie crust and call it "pie".

anna

i make this often and i’ve made a few tweaks. sharing for the dark chocolate lovers: i only use 1/2 cup sugar and 1/2 cup water (sometimes i use brewed coffee), and i use half unsweetened chocolate and half bittersweet.

Bob

Really enjoyed placing it in the freezer for a firmer texture!

Bob

actually nevermind, the pudding became too firm

Lidi

How long do these stay fresh in the fridge?

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