A blend of chocolate and peanut butter makes this easy and delicious vegan puddingI am always on the lookout for easy to make vegan dessert recipes. I had a box of tofu and a couple bags of chocolate chips. What could I turn them into? How about pudding! Only three ingredients needed for this recipe: tofu, chocolate chips, and peanut butter.
I Found a Really Easy Vegan Pudding Recipe
I got it in my head that I should make pudding. But, every recipe I found had a flaw. Either they called for ingredients I didn’t have or equipment I didn’t own. How come everyone else has a blender and double boiler?
I settled on a two ingredient vegan chocolate pudding recipe by DK at ChefInYou, and then, I modified it.
I added peanut butter for an extra burst of flavor. Instead of a blender I used a stand mixer. Instead of a double boiler, I melted the chips in the microwave.
How did the pudding turn out? Amazing!
This is the original recipe. If you own the equipment, you might prefer this method. My adaptation is below.
If you try my recipe, leave a comment to let me know how you liked it.
Vegan Chocolate Peanut Butter Pudding Recipe
You’ll Need These Ingredients:
1 box (12.8 oz) Mori Nu Silken Tofu (Firm or Extra Firm)
1/2 to 2/3 cups of vegan chocolate chunks or chips (Suggested brand: Enjoy Life)
1 to 2 Teaspoons of Peanut Butter (Suggested brand: Richard’s Natural Peanut Butter which is unsalted and unsweetened)
1. Open the tofu box and drain the water.
2. Put the entire box of tofu in a bowl. Mix with the mixer until broken into very small pieces.
3. Put the chocolate chunks or chips in a microwave safe bowl. Microwave on high for 30 seconds. Stir. If it seems a little too stiff, add a tablespoon of water. Then, microwave again for 30 seconds. Stir. Microwave one more time for 30 seconds. Stir until creamy.
Depending on the wattage of your microwave, you may have to heat the chocolate one more time. Use your judgment. Work in 30 second increments so as not to burn the chocolate.
4. Add part of the melted chocolate to the tofu. Mix on high. Add another part and mix again. Add whatever is left and mix until blended.
5. Scrape all the tofu/chocolate mix from the side of the bowl. Stir the entire mix to see if there are any chunks. You may have to break the more persistent chunks with a fork before remixing. Mix with the mixer until creamy.
The final mix will be creamy though it might have some flecks of tofu. That’s okay!
6. Scoop the pudding into a bowl. Add the peanut butter and stir until completely blended.
7. Cover the bowl and put in the fridge for 2-3 hours.
You may note that the box of Mori-Nu Tofu states that you should only keep in for 2-3 days in the fridge. I contacted Mori-Nu about this. Their response is that turning tofu into pudding changes the composition of the product. It should stay fresh up to 5 days in the fridge…if it lasts that long.
A note on chocolate chips:
The first batch I made I used 2/3 cups Enjoy Life Semi Sweet Chocolate Chunks. It was very chocolatey and very rich. These chips were semi-sweet, so ½ cup would probably have been fine.
The second batch I made, I used ½ cup Enjoy Life Dark Chocolate Chips. This batch was more sweet than rich…a little too sweet.
I may try a 2/3 combination with half unsweetened and sweetened vegan chips. I want a deeper chocolate taste without the sweetness.
If you try the recipe, let me know how you liked it. Did you do anything different with the chocolate chips? What measurement of chocolate chips worked best for you?
2 thoughts on “Vegan Chocolate Peanut Butter Pudding Recipe: Just Three Ingredients!”
This looks and sounds yummy. The perfect filling for my cream pies.
I have been thinking it would make a good pie filling.