Silky blended tofu meets melted dark chocolate for a pudding that's shockingly rich without any dairy in sight. Almond butter and a touch of maple syrup round out the flavor, while cocoa powder and a hint of cinnamon deepen that fudgy, bittersweet edge. The blender does all the work here, whipping everything into a completely smooth, glossy base that sets up firm and spoonable after a chill in the fridge. A scatter of dry-roasted sliced almonds on top adds the perfect contrast of crunch to all that creaminess. It's an easy make-ahead dessert that fits naturally into a plant-based kitchen, and it tastes indulgent enough that no one will guess how simple the ingredient list actually is.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Place the chopped dark chocolate in a small saucepan over low heat, stirring constantly with a rubber spatula until fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 2–3 minutes.
Add the drained silken tofu, melted chocolate, cocoa powder, almond butter, maple syrup, vanilla extract, cinnamon, and salt to a blender or food processor. Blend on high until completely smooth and uniform, about 60 seconds, scraping down the sides once halfway through.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_ad9daee2-9b4c-4d40-8ca7-f768d5fdd0c0.png)