Soy-Silken Dark Chocolate Pudding

Soy-Silken Dark Chocolate Pudding

2
United Soybean Board 0

"Delightfully rich and creamy without the saturated fat, this healthy pudding is packed with antioxidant-rich dark chocolate and 6 grams of high-quality soy protein. Top with your favorite fruits to make your perfect dessert."

Ingredients 10 m {{adjustedServings}} servings 138 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Place tofu, cocoa powder, powdered sugar and vanilla in food processor. Puree for 1 minute, scraping down sides as needed, or until very smooth.
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Footnotes

  • Serving Tips:
  • Raspberry Chocolate Soy Pudding – Layer pudding with fresh raspberries and whipped topping.
  • Mexican-Style Chocolate Soy Pudding – Stir in a pinch of ground cinnamon and cayenne pepper to taste, layer with whipped topping and top with chocolate shavings.
  • Caramel Banana Chocolate Soy Pudding – Layer pudding with banana slices and whipped topping; drizzle with caramel sauce.
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Reviews 2

  1. 2 Ratings

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Nene
10/17/2013

I Made this for my vegetarian kiddos and they loved it. I'm not much of a baker and I don't buy store bought pudding so it was a treat to them just because they don't get pudding often, but my 4 year old, who is a problem eater and won't eat most things, actually said it tasted better than any pudding he ever had. I made mine in the blender b/c my food processor was too small. The texture is exactly like pudding and it's much healthier in the process. I think I'll try it again with a fruit base instead of the chocolate.

heretheregone
5/20/2013

I decided to branch out and try this recipe from my usual one. Pretty bland. For about 10 or so minutes I had to wrestle with the blender just to get the tofu to churn, and eventually chopped it up with my scraper because the darn thing didn't want to chop. After that, I had to add soymilk (about 1/4 c) to it because it wouldn't puree. Fast forward the actual chopping, the pudding was really bland, so I added more cocoa powder and gave up adding any extra (I chose this for health reasons, after all). The end result still stuck to the spoon. Maybe this recipe would be better with a tablespoon of lemon juice?