I’ll be honest: I didn’t label this “vegan pudding” at first because those words can make some people hesitate. But this recipe truly is vegan, and it’s also shockingly delicious. Silky smooth, intensely chocolatey and brightened with raspberry liqueur, it rivals any traditional dairy pudding. As someone who loves classic dairy-based puddings, I never missed the milk or cream here. The best part: it comes together almost as quickly as instant pudding.
So how do we get that luxurious, creamy texture without dairy? The secret is silken (soft) tofu. It carries very little flavor of its own and melts into the background when blended with chocolate and a little Chambord. What it does provide is the perfect creamy thickness that gives this dessert its pudding-like body.
This pudding is also incredibly simple to make. There’s no stovetop tempering and no constant stirring—just melting chocolate and a quick whirl in the blender. Heat the chocolate with the raspberry liqueur until smooth, then blend it with drained silken tofu and a splash of vanilla. Pour into individual dishes or one large serving bowl, cover, and refrigerate. The pudding will set to a soft, spoonable texture quickly; chilling for one to two hours results in a firmer, more polished finish. Top with fresh raspberries if you like.
I’ll admit I play a little trick on skeptics now and then. I once handed this to my husband—who loves his classic chocolate pudding—without saying a word. He was delighted and pronounced it one of the best puddings he’d had. Only after he finished did I reveal the absence of milk. When I said “tofu,” he barely believed it and immediately wanted more. That reaction is why I keep this recipe on repeat.
Cook’s Notes:
- This pudding is naturally dairy-free and gluten-free. Whether it is sugar-free depends on the chocolate you choose—bittersweet or dark chocolate usually contains some sugar. There’s no added sugar in the recipe itself, so it’s a lighter dessert option compared with many traditional puddings.
- Much of the alcohol in the raspberry liqueur evaporates when you heat it with the chocolate, but if you prefer to avoid alcohol entirely, omit the liqueur. Melt the chocolate on its own, then add two tablespoons of raspberry jam to the blender with the remaining ingredients for a similar raspberry note.
- A powerful blender makes achieving an ultra-smooth texture effortless. A Vitamix or similar high-performance blender will give the silken tofu and melted chocolate a wonderfully uniform finish, but any good blender will work.
3 Minute Chocolate Raspberry Pudding {Dairy Free, Vegan, No-Added Sugar, Gluten-Free}
Rebecca Lindamood
Ingredients
- 1 pound silken or soft tofu drained
- 12 ounces dark or bittersweet chocolate chunks
- 1/4 cup Chambord or other raspberry liqueur
- 1 teaspoon vanilla extract
Optional for serving:
- fresh raspberries
Instructions
-
In a microwave-safe bowl or over a double boiler, combine the chocolate chunks and raspberry liqueur. Heat on high for 1 minute, then stir until smooth. If needed, return to the microwave in 10-second bursts, stirring between each, until the chocolate is fully melted. Add the melted chocolate to a blender with the drained silken tofu and vanilla extract. Blend until completely smooth, about one minute depending on your blender. Pour into individual bowls or a single serving dish, cover with plastic wrap, and refrigerate for 1 to 2 hours until chilled and set.
-
If desired, top each serving with a handful of fresh raspberries before serving.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your actual ingredients and preferred nutrition calculator.
did you make this recipe?
Tag @foodiewithfam on Instagram and use the hashtag #foodiewithfamily so the author can see your creation.