This vegan chocolate pudding is a delectable delight that seamlessly combines indulgence with conscious eating. Silken tofu forms the creamy base, providing a silky-smooth texture that rivals traditional dairy desserts.

Underneath, the homemade caramel offers a rich, buttery sweetness that beautifully contrasts the dark chocolate notes. To top it off, a dollop of vegan squirty cream adds a luscious, airy finish, creating a harmonious symphony of flavors and textures.

This recipe is pretty easy to make. You can make it even easier by using premade vegan caramel sauce. I haven’t come across a vegan caramel sauce in any supermarkets yet, leave a comment if you know of one! You can definitely buy it online, though.

Making the Vegan Caramel:

Make your caramel first, start by heating and stirring the sugar and water over a medium low heat until it the sugar dissolves in the water. Once the sugar has fully dissolved, continue heating without stirring. Keep heating on a low temperature until it turns a deep golden colour.

Add the cream to the pan very carefully, it will bubble up the sides of the pan! So add it slowly, whisking as you go.

Whisk and cook for another minute or two before removing from the heat. Once it’s cooled slightly you can stir in the butter and salt.

Pour into the bottom of your serving glasses (how much is up to you) and refridgerate while you make the vegan chocolate pudding. Any remaining caramel can be saved in the fridge. Just store in an air-tight container. It should keep for a week or so.

Making the Vegan Chocolate Pudding

The chocolate pudding is so easy. Simply add melted dark chocolate to the silken tofu and sugar in a blender. Blend until smooth. Tip into your serving glasses and put back in the fridge. This time let it set for a few hours.

Before serving, top with a dollop of squirty cream and an extra drizzle of caramel!

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Vegan Layered Chocolate Pudding

A layered chocolate pudding made from silken tofu and chocolate, with home made caramel sauce

Course Dessert

Prep Time 15

Cook Time 20

Total Time 35

Servings 2 dessert pots

Calories 603kcal

Ingredients

For the Caramel

200 g (1 cup) White Sugar
50 mL Water
90 g (1/2 cup) Coconut Cream
30 g (2 tbsp) Vegan Block Butter
1 pinch Sea Salt

For the Chocolate Pudding

300 g Silken Tofu
100 g Dark Chocolate, Melted
15 g (1 tbsp) Sugar

To Serve

Vegan Squirty Cream or Whipped Cream (optional)
Drizzle Caramel

Instructions

Caramel Sauce

Heat the sugar and water in a pan until the suagr has dissolved in the water. Do not stir once the sugar has dissolved. Keep heating on low until it turns golden
Carefully add the coconut cream, whisking as you go
Cook for a further minute or two before removing from the heat.
Add the butter and salt and stir well.
Add a layer of caramel to the bottom of your serving glasses and refridgerate. Save the remainder in an air-tight container

Chocolate Pudding

Melt the chocolate using your preferred method
Add to a blender with the tofu and sugar
Blend until smooth
Spoon over the caramel in your serving glasses
Refridgerate for a few hours until it's set.

To Serve

Before serving, add a good dollop of vegan squirty cream or whipped cream
Top with an extra drizzle of caramel, shaved caramel, chopped hazelnuts. or whatever other toppings you have on hand.