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Velvety No-Cook High-Protein Chocolate Pudding
Velvety No-Cook High-Protein Chocolate Pudding
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10m
Prep
4
Servings
993
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1 photos • Tap to view
An easy, protein-rich dessert made with silken tofu and deep cocoa for a luscious, no cook chocolate pudding in ten minutes.
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Ingredients
- ✓397 g silken tofu
- ✓79.2 ml unsweetened Dutch-process cocoa powder
- ✓60 ml pure maple syrup
- ✓30 ml smooth almond butter
- ✓1 tsp pure vanilla extract
- ✓0.1 tsp fine sea salt
- ✓30 ml unsweetened almond milk
Instructions
1
Drain the silken tofu and pat it gently with paper towels to absorb excess liquid, then transfer to a high-speed blender container.
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Tip:Silken tofu provides a silky custard texture without needing any heat or cornstarch.
2
Add the sifted cocoa powder, maple syrup, almond butter, vanilla extract, sea salt, and one tablespoon of almond milk into the blender.
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Tip:Sifting cocoa powder ensures a silky, lump-free blend.
3
Blend on high speed for 60 to 90 seconds until the mixture is glossy, uniform, and completely creamy, scraping down the sides once halfway through.
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Tip:Splash in the extra tablespoon of almond milk only if the blades need help catching.
4
Spoon the pudding into four individual ramekins or small dessert cups, then enjoy immediately or chill in the refrigerator for 30 minutes to set firmly.
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Tip:Chilling slightly tightens the structure and deepens the dark chocolate notes.
📝 Chef's Notes
Keep refrigerated in airtight containers for up to 4 days. Serve with fresh raspberries or cacao nibs.
easy
dessert
no cook
high protein
vegan
chocolate
pudding
protein
rich
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