A delicious vegan chocolate pudding with raspberries that’s easy and quick, seriously chocolatey, and perfectly creamy. Gluten-free + refined sugar-free.
THIS vegan chocolate pudding with raspberries. This is the dessert you’ve been waiting for.
It comes together so easily, requiring only 7 ingredients in total, a maximum of 10 minutes of prep, and a few hours to set in the fridge.
Chocolate is front and center for me when it comes to desserts. If you agree, this recipe is for you!
This recipe went through a few transitions. I knew I wanted the base to be silken tofu. Weird, I know. But stick with me. I promise it’s amazing.
I initially wanted to keep this pudding super clean so I used cacao powder for the chocolate flavour and dates as a sweetener. The skin from the dates slightly ruined the creaminess and so I switched to maple syrup for my second attempt.
This time I thought it lacked some chocolate flavour. Back into the kitchen, I went for a third (and final) attempt. This time I opted for a mix of cacao powder, maple syrup, and melted dark chocolate.
The result was AMAZING! So creamy, chocolatey, and just overall kind of delicious.
It was a serious struggle not to eat it straight out of the blender. But be patient because when it’s allowed to chill, it becomes even thicker and richer, making it even more magical.
I’ve made a lot of chocolate desserts in my life. This pudding is right up there with the desserts I’ll cherish and love forever. It’s
not overly sweet
super easy and quick
perfect as a make-ahead dessert as it stays fresh for 1-2 days in the fridge.
vegan, gluten-free, and refined sugar-free
high in protein
This is one those times where the ‘mostly’ part of The Mostly Healthy comes in. I’m usually advocating for healthy, nutrient dense foods, and though this is not seriously unhealthy, it’s still not something I’d suggest having every day.
As a nutrition student and a vegan, I often get the comment ‘so all you eat is salad and vegetables’. It’s a prejudice, it’s annoying, and it’s just not true. Though I eat a LOT of vegetables, I rarely ever eat salads, and I honestly have chocolate on most days.
This is the perfect dessert for when you’re craving something sweet and seriously chocolatey. It’s amazing on its own with the raspberries but it would also go well with some vanilla ice cream.
I’d love to know if you try this recipe. Leave a comment, rate it, or tag @themostlyhealthy in a photo on Instagram!
A delicious vegan chocolate pudding with raspberries that's super easy and quick, seriously chocolatey, and perfectly creamy. Vegan, gluten-free, refined sugar-free.
- 1/3 cup chopped dark chocolate (44 g), + more for serving
- 1 block silken/soft tofu (290 g)
- 2 tbsp cacao powder (13 g)
- 1-2 tbsp maple syrup (20-40 g)
- 1/2 tsp vanilla powder
- Pinch of salt
- 1/3 cup raspberries ,fresh or frozen (45 g)
- Optional: 1 tsp maple syrup
Melt the chocolate in a water bath. Fill the bottom of a small pot with water and place it on the stove, bring it to a simmer. Place your chocolate in a heatproof bowl (stainless steel or tempered glass) and place the bowl in the mouth of the pot. Stir the chocolate as it starts to melt. When there are just a few unmelted chunks left, remove the bowl from the heat and stir until the rest is melted.
Drain the tofu and break it into smaller pieces. Add all of it to a small food processor or blender with the melted dark chocolate, cacao powder, maple syrup, vanilla powder, and salt.
Process until completely smooth.
Adjust the sweetness to your taste by adding maple syrup 1 tsp at a time.
Transfer the pudding to two individual serving bowls or glasses, cover them with plastic wrap and place in the fridge for at least 2-3 hours to firm up.
In the meantime, gently heat the raspberries in a small pot over low heat. Slightly mash them to create a thick sauce-like consistency. Optional: add maple syrup to sweeten.
Transfer the raspberries to a small container and place in the fridge to chill.
Once you're ready to serve, roughly chop some dark chocolate. Take the glasses out of the fridge and divide the raspberries between the two. Finish it off with the chopped chocolate.
Serve and enjoy!
If storing in the fridge overnight or longer, store the pudding and raspberries separately. Stays fresh for at 1-2 days.