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🍮 Vegan Chocolate Pudding with Cinnamon & Chile

Vegan Chocolate Pudding With Cinnamon and Chile

⏲ Total Time
30 minutes

🧂 Ingredients

  • 🍬 0.75 cup (117 g) sugar
  • 💧 0.75 cup (170 g) water
  • 🧀 1 lb silken tofu
  • 🌰 8 oz (112 g) semi-sweet chocolate
  • 🎴 1 tsp vanilla
  • 🌰 1.5 tsp (4 g) ground cinnamon
  • 🌶 0.5 tsp (1 g) chili powder
  • 🍎 some chocolate shavings
  • 🍬 0.5 cup (100 g) + 1 Tbsp sugar
  • 🍼 0.5 cup (114 g) + 1 Tbsp water
  • 🧀 12 oz silken tofu
  • 🌰 6 oz (84 g) semi-sweet chocolate
  • 🎴 0.75 tsp vanilla
  • 🍞 1-⅛ tsp ground cinnamon
  • 🌶 ⅜ tsp (1 g) chili powder
  • 🍎 some chocolate shavings

🍳 Cookware

  • 1 small pot
  • ⚙ 1 blender
  • 4 ramekins

📝 Instructions

Step 1

In a small pot, combine sugar with ¾ cup water to make a simple syrup; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

Step 2

Put simple syrup, silken tofu, semi-sweet chocolate, vanilla, ground cinnamon, and chili powder in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

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