Eating well doesn’t mean only serving rabbit food. Sure, we love salads, veggies and lean protein, but every so often (who are we kidding, every day!) we need to indulge our sweet tooth and nothing fits the bill quite like chocolate. Antioxidant-rich and deeply satisfying, we dare you to find a better sweet treat than delicious, rich, silky chocolate pudding. Pamela Salzman, our go-to kitchen guru and certified holistic health counselor, has crafted a recipe that is, without a doubt, the most delicious chocolate pudding we’ve ever had. Using non-acid forming sweeteners like maple syrup, organic palm sugar and silken tofu, this recipe is not only vegan and low-fat, but it’s also ridiculously easy-to-make. All you have to do is check out this quick and simple video featuring the lovely Chef Pamela and you’ll be completely ready to indulge your next snack-pack craving.

Chocolate Tofu Pudding
serves 4


  • 12 ounces organic silken tofu, such as Mori-Nu
  • ¼ cup unsweetened cocoa powder
  • ¼ coconut palm sugar or natural cane sugar
  • 3 Tablespoons 100% pure maple syrup
  • 1 teaspoon pure vanilla extract
  • pinch of sea salt

Blend all ingredients in a food processor until smooth and creamy. Transfer to individual ramekins or small bowls. Refrigerate for at least two hours for best flavor.
Want more? Check out more videos from Chef Pamela including how to make the perfect roast chicken and the fail-proof way to hard boil eggs.
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From our friends


  1. i thoroughly enjoyed this recipe. een my nn-vegan friends thought this pudding was delicious. it makes four servings or two large servings so i doubled it and got fabulous results! 🙂

    maggie | 05.20.2012 | Reply
  2. Looks delicious! I Always use avocado when doing chocolate mousse. I am a raw vegan. It is delicious. But yours both sound and look Amazing!!!

    Katrin - therawfoodsisters.com | 04.13.2013 | Reply
  3. How much sugar is needed in the recipe? 1/4 Cup? I didn’t see it in the video or text…

    caroline | 09.21.2013 | Reply
  4. Yum! This is really good and could not be simpler. I used cacao powder rather than cocoa just because I prefer it, and added a little shot of cinnamon for flavor. I assumed it was 1/4 CUP of sugar, and it worked out perfectly sweet that way. Worried this might be too tofu tasting, but with the sweetener and spice it is perfect. Doubled and made 8 individual cups of puddin.

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