Vegan Chocolate Pudding with Cinnamon and Chile Recipe

Introduction

This vegan chocolate pudding combines rich bittersweet chocolate with warm cinnamon and a hint of chile for a subtle kick. Silken tofu makes it creamy and smooth, perfect for a delightful plant-based dessert.

Ingredients

• 3/4 cup sugar
• 1 pound silken tofu
• 8 ounces high-quality bittersweet or semisweet chocolate, melted
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon chile powder, or more to taste
• Chocolate shavings (optional)

Instructions

1. Step 1: In a small pot, combine the sugar with 3/4 cup water. Bring to a boil and cook until the sugar is fully dissolved, stirring occasionally. Allow the syrup to cool slightly.
2. Step 2: Place the silken tofu, melted chocolate, vanilla extract, ground cinnamon, chile powder, and the cooled sugar syrup into a blender. Purée until completely smooth, stopping to scrape down the sides as needed.
3. Step 3: Divide the pudding evenly among 4 to 6 ramekins. Chill in the refrigerator for at least 30 minutes to set.
4. Step 4: Before serving, garnish with chocolate shavings if desired for an elegant touch.

Tips & Variations

• Adjust the chile powder to your preferred heat level, starting with less and adding more if you want a stronger kick.
• Use dark chocolate with at least 60% cocoa for deeper flavor.
• For a smoother texture, make sure to blend until perfectly creamy without any tofu lumps.
• Try adding a pinch of sea salt to enhance the chocolate’s richness.

Storage

Store the pudding covered in the refrigerator for up to 3 days. It may thicken slightly when chilled; simply let it sit at room temperature for a few minutes or stir gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of silken tofu?

Silken tofu is best for this recipe because of its creamy texture. Firm tofu is denser and may not blend as smoothly, resulting in a less silky pudding.

Is this pudding suitable for people with nut allergies?

Yes, this recipe contains no nuts and is safe for those with nut allergies, but always check your chocolate’s label to ensure it was processed in a nut-free facility.

Vegan Chocolate Pudding with Cinnamon and Chile Recipe

Print Recipe

★★★★★

4.4 from 137 reviews

This Vegan Chocolate Pudding with Cinnamon and Chile offers a smooth, rich, and slightly spicy dessert made from silken tofu and melted bittersweet chocolate. Enhanced with warm cinnamon and a touch of chile powder, it provides a unique twist on traditional chocolate pudding that’s entirely plant-based and perfect for a cozy treat.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Dessert
• Method: Blending
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Pudding

• 3/4 cup sugar
• 3/4 cup water
• 1 pound silken tofu
• 8 ounces high-quality bittersweet or semisweet chocolate, melted
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon chile powder, or more to taste

For Garnish (optional)

• Chocolate shavings

Instructions

1. Make the sugar syrup: In a small pot, combine the sugar with 3/4 cup water. Bring the mixture to a boil and cook until the sugar is completely dissolved, stirring occasionally. Once done, remove from heat and let it cool slightly to room temperature.
2. Blend the pudding: In a blender, add the silken tofu, melted chocolate, vanilla extract, ground cinnamon, chile powder, and the slightly cooled sugar syrup. Purée until the mixture is completely smooth, stopping to scrape down the sides as needed to ensure even blending.
3. Chill and serve: Divide the blended pudding evenly among 4 to 6 ramekins. Refrigerate for at least 30 minutes to allow the pudding to set and flavors to meld. Before serving, optionally garnish with chocolate shavings for added texture and visual appeal.

Notes

• You can adjust the amount of chile powder according to your desired spice level.
• Use high-quality bittersweet or semisweet chocolate for the best flavor.
• If you don’t have silken tofu, soft silken tofu is best to achieve a smooth texture.
• For a smoother pudding, ensure the sugar syrup is fully dissolved and cooled before blending.
• This pudding can be made ahead and stored in the refrigerator for up to 2 days.

Keywords: vegan chocolate pudding, cinnamon chocolate dessert, chile chocolate pudding, plant-based dessert, silken tofu pudding