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 creates a creamy texture without dairy, making it a luscious and satisfying dessert for any occasion.
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
- Step 1: In a small pot, combine the sugar with 3/4 cup water. Bring to a boil and cook until the sugar dissolves completely, stirring occasionally. Let the syrup cool slightly.
- Step 2: In a blender, combine the silken tofu, melted chocolate, vanilla extract, ground cinnamon, chile powder, and the cooled sugar syrup. Purée until completely smooth, stopping to scrape down the sides if needed.
- Step 3: Divide the pudding evenly among 4 to 6 ramekins. Chill in the refrigerator for at least 30 minutes to set.
- Step 4: Before serving, optionally garnish with chocolate shavings for an added touch of elegance and texture.
Tips & Variations
- Adjust the chile powder to your preferred heat level or substitute with a pinch of cayenne pepper for a different spicy note.
- Use almond or coconut milk chocolate for a dairy-free and nutty variation.
- For a smoother texture, ensure the tofu is very soft and blend thoroughly.
- Top with fresh berries or a dollop of coconut whipped cream for extra flavor.
Storage
Store the pudding covered in the refrigerator for up to 3 days. Before serving, give it a gentle stir or let it sit at room temperature for a few minutes to soften slightly. This pudding can also be frozen in airtight containers for up to one month; thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular tofu instead of silken tofu?
Silken tofu is best for this recipe because it blends into a smooth, creamy texture. Regular tofu is firmer and will result in a grainier pudding.
Is this pudding gluten-free?
Yes, the ingredients used are naturally gluten-free. Just be sure to check your chocolate and spices to confirm there are no gluten additives.
PrintVegan Chocolate Pudding with Cinnamon and Chile Recipe
A rich and creamy vegan chocolate pudding flavored with warm cinnamon and a hint of spicy chile powder, made with silken tofu and melted bittersweet chocolate. This dairy-free dessert is smooth, indulgent, and perfect for those seeking a plant-based treat with a unique twist.
- 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
Base Ingredients
- 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
- Chocolate shavings (optional)
Instructions
- Prepare Sugar Syrup: In a small pot, combine the sugar with 3/4 cup of water. Bring the mixture to a boil and cook until the sugar is fully dissolved, stirring occasionally. Once dissolved, remove from heat and let it cool slightly.
- Blend Ingredients: Place the silken tofu, melted chocolate, vanilla extract, ground cinnamon, chile powder, and the slightly cooled sugar syrup into a blender. Purée the mixture until it is completely smooth, stopping occasionally to scrape down the sides to ensure even blending.
- Chill the Pudding: Divide the smooth pudding evenly among 4 to 6 ramekins. Refrigerate for at least 30 minutes to allow the pudding to set and flavors to meld.
- Serve: Before serving, optionally garnish the pudding with chocolate shavings for added texture and visual appeal.
Notes
- For a spicier pudding, increase the chile powder to taste.
- Use high-quality bittersweet or semisweet chocolate to ensure the best flavor.
- Silken tofu provides creaminess without dairy, making this recipe vegan.
- Chilling time can be extended for a firmer texture.
- Store leftovers in the refrigerator and consume within 2-3 days.
Keywords: vegan chocolate pudding, silken tofu dessert, dairy-free chocolate pudding, cinnamon chocolate dessert, spicy chocolate pudding, plant-based pudding
