Vegan Pots de Creme (tofu chocolate pudding)
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Vegan pots de creme are the ultimate dairy-free dessert. They're like tofu chocolate pudding and are rich, creamy, and totally delicious.
If you love chocolate vegan desserts as much as we do, make sure to also check out our chocolate vegan pumpkin pie, salted caramel vegan skillet brownie, and our chocolate-dipped vegan cookie dough pops.
This recipe was originally published in 2014. We've updated the post with some new photos and more information, but the delicious recipe remains the same.
Vegan pots de creme
Dark chocolate pots de creme are one of the best desserts. They're rich and creamy yet somehow light at the same time. They're also normally not a vegan dessert. Until now ā¦
And there's no way you'll be able to tell that these are vegan. We've taste-tested these alongside regular egg yolk and heavy cream-based pots de creme and it's next to impossible to tell one from the other, even when taking a bite from each. This vegan version is a tiny bit creamier and the regular version is just a tiny bit richer. It's hard to even tell that slight difference when eating them side by side so if you're eating this on its own you'll definitely never know it's missing all the eggs and dairy.
How to make vegan pots de creme
Making this tofu chocolate pudding is incredibly simple. It is practically a no-cook vegan dessert (other than melting the chocolate) and can be assembled in minutes. They do need to set in the fridge for a few hours so plan ahead.
- Melt the chocolate ā you can use a pan on low heat or a microwave.
- Put the melted chocolate, silken tofu, sugar, water, espresso powder, and salt into a blender and blend until smooth.
- Pour the tofu chocolate pudding into small serving bowls or mason jars and put them into your fridge to set.
That's it, you've just made vegan pots de creme!
Ingredient notes
- Dark chocolate ā As this is the main flavor, vegan pots de creme will only be as good as the chocolate you use. Use chocolate that you absolutely love and you will love these, too. You can buy a bar and chop it or buy chocolate chips.
- Sugar ā Coconut sugar works well as a refined sugar-free alternative. Maple syrup works, too.
- Espresso powder ā This is a key ingredient for bringing out the flavor of the chocolate. You don't taste the coffee but it amplifies the chocolate flavor.
- Silken tofu ā this is sold in packages near other types of tofu in your grocery store. You can also use dessert tofu, although you'll likely want to omit the sugar since dessert tofu is sweetened.
Awesome reasons to go to your kitchen and make vegan pots de creme right away
- They're super delicious (bears repeating)
- This is a healthy dessert ā no need to feel guilty about eating more than one.
- They're incredibly simple to prepare and take only 10 minutes to make (then they need to hangout in your fridge for a few hours to firm up).
- You can serve them in cute little mason jars.
- If you bring them to a party in their little jars you'll be known as The Best Party Guest Ever.
Vegan Pots de Creme Recipe
Ingredients
- 4 ounces good-quality dark chocolate (chopped or chips)
- 1 cup silken tofu (dessert tofu) (do NOT use soft tofu)
- 1 tablespoon water
- 4 teaspoons sugar
- Ā½ teaspoon espresso powder
- Ā¼ teaspoon sea salt
Instructions
- Melt the chocolate in your microwave or in a small frying pan over low heat. Remove the pan from the heat as soon as the chocolate has melted ā be very careful not to burn it.4 ounces good-quality dark chocolate
- Add the tofu, water, sugar, espresso powder, and sea salt to your blender. Add the melted chocolate and blend until it is smooth.Ā1 cup silken tofu (dessert tofu), 1 tablespoon water, 4 teaspoons sugar, Ā½ teaspoon espresso powder, Ā¼ teaspoon sea salt
- Divide equally between 4 ā Ā½ cup ramekins or mason jars. Cover and refrigerate for at least 2 hours.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our dessert recipes!
I have made this recipe many times over the last few years, it is the best chocolate desert, vegan or non-vegan. Ā I noticed the recipe was recently re-written, a friend made it and said it tasted to much like tofu. Ā I realized the re-write is easy to misunderstand. It calls for 1 cup 8 ounces tofu, my friend took this to mean 1 cup plus 8 ounces, when it is meant to be 1 cup, (8 ounces), a total of 1 cup. Ā I would suggest the author add parentheses around the 8 ounces. Ā
You’re absolutely right, it is confusing the way that we rewrote the recipe. I’ve taken the 8 ounces out so that it is more clear. Thank you for letting us know!
Gave this a try for a treat and it did not disappoint! Exactly what I needed to cure my sweet tooth; so easy, delicious and healthy!Ā
So healthy and delish! I’ll make this again and again!
Oh wow, this is so delicious. My family devoured them!
I’m not vegan but these looked so luscious, I was intrigued enough to try them. Wow, SO GOOD! Definitely going to be making them again.
I tried them over the weekend. What an easy peasy dessert!
I can 100% tell the difference but itās not a bad alternative if youāre vegan or have issues with dairy.
Not tried this yet, but was wondering if you can freeze it??
I’ve never tried freezing it so I can’t say for sure. Tofu does go pretty weird when frozen so I’d be worried that these wouldn’t freeze well. If you give it a try, I’d love to hear how it goes!
I accidentally got “soft” silken tofu. Will this work?
Soft tofu will work, but it may leave a little tofu-y taste. If you taste the tofu at all, try adding a little more chocolate to the recipe. š
Hi! Iāve just come across your recipe and am really excited to make this ! Please can you recommend a brand of tofu -I see firm silken, soft silken, extra firm silken in the shops and Iām just not sure which one and I want to get it right !! ?Thanks in advance .
Mirx
I can’t remember the brand I usually use, but I know that it comes in tubes. I’ve seen other silken tofu sold in containers, too. You’re going to want the softest tofu you can find. It sounds like the one you need it soft silken. I’ll have a look next time I’m at the store and let you know which brand I use!
I made it with Nasoya organic silken tofu (which is available at our mainstream supermarket in the produce section) and it came out perfect.
Oh! And I used 1 tsp nescafe clasico dark roast instant coffee because I don’t keep espesso powder in my pantry, for anyone who is wondering about substitutions.
I am seeing a big difference in calorie counts. Other sources show one ounce of dark chocolate as being 164 calories. What kind of dark chocolate did you use?
Hi Laura– I’m Kristen’s VA. Thanks’ for pointing out the issue. Sometimes MyFitnessPal is glitchy–especially at the time we created the label. Usually I catch it but didn’t on this one. I’m sorry for not noticing the error. I have corrected it and the serving calorie count is now at 178.
Thanks, Jamie, 178 sounds more reasonable.