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Spicy Vegan Chocolate Pudding

This spicy vegan chocolate pudding is super easy and delicious. Just blend, chill, and devour.

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 265 kcal
Author Tess Masters

Ingredients

  • 1 (12oz/300g) pack organic firm silken tofu
  • 1/3 cup (27g) cacao powder, plus more to taste
  • 1/4 cup (60ml) pure maple syrup, plus more to taste
  • 3 tablespoons (48g) raw almond butter (or peanut butter)
  • 2 teaspoons (10ml) natural vanilla extract
  • Pinch of red pepper flakes, plus more to taste
  • Pinch of Celtic sea salt
  • cashew cream (or soy cream), to serve
  • 1 cup (160g) fresh raspberries, to serve
  • 1/4 cup (30g) crushed raw walnuts, to serve

Instructions

  1. Throw the tofu, cacao, maple syrup, almond butter, vanilla, pepper flakes, and salt into your blender, and blast on high for about 30 seconds until smooth and creamy. Tweak cacao, maple syrup, and chile flakes to taste.
  2. Transfer the mixture into four martini glasses or bowls, and chill in the fridge for about 2 hours to thicken.
  3. Serve topped with a dollop of cashew cream, fresh berries, and walnuts.