Vegan Chocolate Pudding with Cinnamon and Chile Recipe
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.
- 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
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
- 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.
- 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.
- 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
