High Protein Vegan Chocolate Pudding

High protein vegan chocolate pudding is a especially straightforward reinvention of a childhood classic! Made without cooking, it is vegan, oil-free, grain-free, gluten-free, and only 175 calories per serving.

High Protein Chocolate Pudding Cups

I know the exact moment that the idea for these breakfast pudding cups began to brew. It was when I ran into a friend at the supermarket last week. She was wandering the aisles, looking lost.

She was on a quest for pudding cups.

“You must hate it when people eat this sort of thing,” she said, after I pointed to their location (she was close).

Au contraire. Iloveall things pudding, so I would never look askance at anyone taking pleasure in a pudding cup.

However, that does not mean I can’t come up with something better than the pre-made cups. Maybe something that

So I did.

Introducing myHigh Protein Vegan Chocolate Pudding. Not only is a sweet treat, snack, or nourishing dessert–with a deep chocolate flavor you will love–it is also a high protein pudding recipe.

Recipe Benefits

• No cooking
• 11 grams of protein per serving
• 5 grams of fiber per serving
• Vegan / Plant-based (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Oil-free
• Rich in antioxidants (thanks to the unsweetened cocoa powder)
• No protein powder
• Quick and straightforward to make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• extra firm tofu (not silken tofu)
• unsweetened cocoa powder or raw cacao powder
• chia seeds
• coconut sugar (see notes in the recipe card for options)
• instant coffee or espresso powder (see notes in the recipe card for options)
• vanilla extract
• Optional toppings (see recipe notes for suggestions)

You will also need a small amount of boiling water (to optimize the blending). I like to add a pinch of salt, too, to enhance the flavors, but it is optional.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Drain any liquid from the tofu; discard the liquid. Crumble the tofu into a blender (preferably high speed, but regular will work, too).
• Add the remaining ingredients to the blender EXCEPT any of the optional toppings. Blend on high speed until completely smooth (stop and scrape down the sides of the blender several times).
• Spoon the pudding mixture into 4 glass jars, ramekins, bowls, or vessels of your choice. Press a small piece of parchment paper, wax paper or plastic wrap onto the surface of each.
• Refrigerate the pudding until cold (it will firm more as it chills).
• Serve plain or with any of the suggested toppings.

What is the Taste & Texture of this High Protein Pudding?

This chocolate protein pudding recipe produces a silky smooth result (especially if you use a high speed blender) with a creamy texture and rich chocolate taste. You will not think protein snack, tofu, or otherwise ersatz option, just a rich chocolate dessert.

How to Serve the High Protein Vegan Chocolate Pudding

You can enjoy the pudding as:

• dessert
• post-workout snack
• breakfast (instead of Greek yogurt, grab a cup of this pudding! Top with berries and a sprinkle of granola)
• anytime treat or snack

Suggested Toppings

Top the vegan chocolate protein pudding pudding with one or more of the following as desired:

• Fresh fruit: e.g., sliced strawberries, blueberries, raspberries, sliced bananas
• Whipped coconut cream
• Granola
• Chopped toasted nuts or seeds (e.g., pecans, walnuts,almonds, hazelnuts, green pumpkin seeds, hemp seeds, sunflower seed kernels)
• Dark chocolate chips
• Cacao nibs

FAQ

• Can I leave out the espresso powder/ coffee powder?Yes. Coffee enhances the flavor of the chocolate in this high protein vegan chocolate pudding, but you can definitely leave it out. If you wish to add coffee flavor, but do not have instant powder, swap strong hot coffee for the boiling water.
• Can I use a food processor?Yes. You will need to blend a bit longer (depending on the power of your food processor) than with a blender, but it should work fine.
• What is a substitute forthe coconut sugar in the recipe?An equal amount of brown sugar or organic can e sugar can be used in place of the coconut sugar. You can also use maple syrup, nectar, brown rice syrup, or honey (the latter only if you do not follow a vegan diet). For liquid sweetener substitutions, reduce the boiling water to 3 tablespoons.
• How should I store the pudding?Store leftovers in an airtight container or small containers in the refrigerator for up to 3 days.
• Is there a way to make this pudding recipe even higher in protein?Yes! You can add a scoop of your go-to vegan protein powder (e.g., chocolate protein powder, vanilla protein powder, or chocolate or vanilla whey protein powder if you do not follow a vegan diet). Add a tablespoon or so more water, as needed.

Variations

• Peanut Butter, Nut Butter, or Seed Butter:add a heaping tablespoon of peanut butter, almond butter, cashew butter, or sunflower seed butter to the blender along with everything else.
• Non-dairy milk:Replace the boiling water with heated (until very hot) nondairy milk, such as unsweetened almond milk, coconut milk, cashew milk or soy milk.