3 Ingredient Low Carb Chocolate Pudding Gluten-Free & Vegan (Recipe)

This low carb chocolate pudding using tofu is absolutely deliciousI’m not going to fib — I’ve purchased tofu several times with good intentions. But when I opened the package, the look and texture kind of freaked me out. Then I discovered silken tofu and fell in love… 

So what exactly is tofu? Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. Think of tofu as a culinary shape shifter — it’s a bland tasting product that essentially absorbs the flavors of the other ingredients. Tofu has a low calorie count, relatively large amounts of protein, is high in iron, low carb, and has little fat. Winner winner tofu dinner! 

As my family gobbled up this decadent pudding, they had no idea it contained my silken tofu secret ingredient. And they also had no idea they weren’t eating an out of the box pudding jacked up with additives and preservatives (insert evil laugh). 

Super important: Do not use refrigerated tofu for this recipe. Mori-Nu aseptic-packaged tofu is unrefrigerated. It can be found with the Asian ingredients in your grocery store. 

Be well – Maureen

Three Ingredient Low Carb Velvety Chocolate PuddingGluten-Free ~ Nut-Free ~ Dairy-Free ~ Rice-Free ~ Egg-Free Yield: 4 servings

1 package (12-ounce) Mori-Nu Silken Soft Tofu1 cup vegan dark chocolate chips (Enjoy Life)3 tablespoons vegan sugar

  1. Heat chocolate chips in microwave until thoroughly melted.
  2. Place tofu, melted chocolate chips, and sugar into a blender or food processor.
  3. Blend on high speed to thoroughly combine. Scrape down the sides of blender to ensure a smooth consistency.
  4. Transfer to a bowl and refrigerate for 24 hours.

The longer the pudding is refrigerated, the better the chocolate flavor! Serve in individual ramekins with a dusting of cocoa powder and fresh berries.

What’s your fav way to incorporate the wondrous tofu into your cooking? Share with the Hold the Gluten community below! 

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Maureen

Maureen

Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.

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