Chocolate Protein Chia Pudding

a delicious tofu-based pudding recipe made with chia seeds, semi-sweet chocolate and coconut milk.

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 280kcal

Author Amee

10 oz semi-sweet dairy-free chocolate chips (use regular chocolate chips if you don't need the dairy-free version)
24 oz soft silken tofu, drained well 2 (12 oz) cartons
1 can coconut milk regular, not light
2 teaspoon good quality vanilla extract
2 tablespoon real maple syrup
5 tablespoon chia seeds

Melt chocolate chips in the microwave in 30 second increments, stirring in between until melted
Stir until smooth
Add all ingredients, except chia seeds, into a food processor and run until smooth and creamy
Add chia seeds and pulse a few times until mixed
Ladle pudding into 12 dessert dishes and chill for several hours or overnight before serving
Garnish with grated chocolate or your favorite whipped topping

Drain the tofu - The tofu doesn't need to be completely dry, but draining some moisture will keep the pudding from becoming watery. Blot the liquid away with a paper towel before adding it to the pudding.
Cover with plastic wrap - Seal the pudding tightly with plastic wrap as it chills to keep it from developing a film over the surface.
Thick vs thin pudding - As the pudding chills, it will continue to thicken. If you'd like to thin it out, stir in a splash of full-fat non-dairy milk. Add 1 to 2 tablespoons of vegan protein powder, cacao powder, or creamy nut butter to thicken.
Sweeten with salt - A pinch of flaky sea salt will intensify the sweetness and enhance the deep chocolate flavor.