Vegan Chocolate Pudding With Cinnamon and Chile

By Mark Bittman

Updated Sept. 8, 2025

Vegan Chocolate Pudding With Cinnamon and Chile
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes, plus chilling
Rating
5(2,055)
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
  • 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)
Ingredient Substitution Guide
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

  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
2,055 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".

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?

Lora

This is more of a mousse than a pudding. The cinnamon flavour is overpowering. It needs something to add a bit of depth or bitterness - maybe sub some of the chocolate for unsweetened chocolate? or some espresso.

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