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.
Vegan pots de crème might sound like a contradiction, but trust me—these dark chocolate beauties are every bit as rich, creamy, and luxurious as the classic version. Pots de crème are one of my favorite desserts because they manage to feel indulgent and light at the same time, and until now, they’ve almost always relied on eggs and cream.
Here’s the surprising part: you honestly can’t tell these are vegan. I’ve taste-tested them side by side with traditional egg-yolk-and-cream pots de crème, and the difference is nearly impossible to detect. The vegan version is just a touch creamier, while the classic one is slightly richer—but unless you’re eating them back-to-back, you’d never know what’s missing. If you serve this on its own, no one will guess it’s dairy- and egg-free.
There are so many good reasons to head straight to your kitchen and make these vegan pots de crème. They’re seriously delicious (worth saying twice), incredibly simple to prepare, and take just 10 minutes of hands-on time before chilling in the fridge to firm up. You can serve them in cute little mason jars, and if you bring them to a party like that, you’ll instantly earn a reputation as the best party guest ever.
Ingredient notes
- Dark chocolate – 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 – Coconut sugar works well as a refined sugar-free alternative. Maple syrup works, too.
- Espresso powder – 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 – 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.
Vegan Pots de Creme Recipe
Ingredients
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 – 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.1 cup silken tofu (dessert tofu), 1 tablespoon water, 4 teaspoons sugar, ½ teaspoon espresso powder, ¼ teaspoon sea salt
- Divide equally between 4 – ½ 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.
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.
I have made these three times now, and they turned out fantastic each time. I used a coffee substitute powder because I didn’t have any espresso powder. My guests have asked for the recipe. It’s a real keeper and suitable for almost anyone, whatever their food intolerance is.
I’m so happy you like the recipe! It’s one of my all-time favorites!!
Thanks for the follow!
Looks so delicious! Can’t wait to make these! Would you recommend any regular white sugar substitute? (such as agave, or raw sugar) If so, what would the measurements be?
Thanks!!!
Sorry for the delayed response! I’ve been out of town for a few weeks. I wouldn’t use agave as the liquid might throw off the consistency. You could definitely substitute raw sugar in an equal amount. Coconut sugar would work too, although you’d need to adjust for taste as it’s not as sweet. Enjoy … I just love these pots de creme. 🙂
Hi! I have a little confusion on the tofu. Is this the silken tofu that’s found unrefrigerated on the shelves, meant for smoothies and things? I’d really hate to ruin this, naturally I would buy the wrong tofu.
Hi Katy,
The silken tofu I buy is always in the refrigerated section. It is very soft and creamy with next to no tofu-y flavour. I hope that helps!
The next time I’m at the grocery store I’ll snap a pic of it and upload it so you can see it here. 🙂
Thank you sooo much for the quick response. I FOUND IT! They turned out glorious!
I’m so happy you were able to find it! Hooray!!
Here’s my photo with hubby…
Zowie, Kristen; what an amazing recipe! It’s so simple and doesn’t have any of the ingredients we’re avoiding: dairy, wheat, eggs… I’ve never used silken tofu and came across your site while searching for recipes. I had all the ingredients, except my chocolate was unsweetened. So I added xylitol to the melting chocolate (in a double boiler) until it tasted acceptable. Once I whipped it up in my blender and tasted it…well, I was an 8-year old again, licking the chocolate pudding spoon. Can’t wait to share these with the family tonight. Thank you so much!
I’m so happy you love this recipe too! It is one of my favourites. I love eating things that are supposed to be bad for you but totally aren’t 🙂
Hi kristen 🙂
I love the recipe.
I don’t get good tofu here. Can you please suggest a replacement for it apart from avacados…
can i use cream cheese?
Thank u
fatema
hi there! This sounds fantastic! I was thinking of making these ahead of time for my party. How long do u think these will stay fresh in the refrigerator? Thank you!
They stay fresh for at least 2 days in the fridge. I’ve had them after 3 days and they’re still great but not quite as fresh. 🙂
I tried this recipe. I used semi sweet chocolate chunks and added the sugar salt and espresso together like directed. It’s been in the fridge for 3 hours and hasn’t firmed yet. And the taste is bitter. I’m wondering if I should use a milk chocolate instead.
Hi Kaylee,
I’ve made this recipe many times before and never has it not firmed up. Try waiting a little longer.
The bitterness might be due to the type of chocolate or espresso powder you used. I made it once with instant coffee instead of espresso powder and that happened to me.
If it really hasn’t firmed for you yet maybe try adding a little extra sugar to offset the bitterness.
I’m keeping my fingers crossed right now. Like I said I’ve never had it not firm up for me before so I would be really confused if it didn’t.
I let it sit for two days and it never firmed up! I will say it still didn’t taste too bad once I tried it, it was just creamy instead of firm. I used the instant coffee so my guess is that would be my problem! I’ve been trying to find espresso but I’ve had a hard time. I would love to try this recipe again though! Maybe you could suggest some tips for me! Thanks so much!! 🙂
Hi Kaylee,
Did you weigh the chocolate before you melted it? The reason the pots de creme become firm in this recipe is because of the chocolate. It is obviously solid at room temperature and so even after the tofu is added to it it will become firm when it cools, if enough is added.
That’s the only reason I can think of for it not setting properly.
If you did weigh it I would be super confused as to why it didn’t set as it has every time for me. If you did weigh it maybe the chocolate I use it more solid at room temperature than the one you used (grasping at straws here!) Maybe just add a little extra next time 🙂
Just wondering if it’s possible to omit the espresso powder without it changing the end result, or do you have to replace it with something else?
Hi Bianca,
I haven’t tried it without the espresso powder but I’m sure it would be just fine to leave it out. Coffee (or espresso in this cause) helps to bring out the flavour of the chocolate rather than giving it a strong coffee taste. I don’t think it would be a problem to leave it out though 🙂
I love silken tofu SO much. I make peanut butter pie and a chocolate/pb pie all the time and no one ever knows it’s vegan. Silken tofu ROCKS!!! And this dessert looks so frickin’ good, I can’t wait to try it. Thanks for posting!
You had me at peanut butter pie! I think I’ll be experimenting in my kitchen this week 🙂
I’m guessing you’re using non dairy dark cooking chocolate for these to be vegan? Any suggestions on what brand? I’ve used some dairy free chocolate before for cooking and it doesn’t melt well
Hi Mark,
I use Callebaut dark chocolate which doesn’t have any dairy in it and it works great in all the recipes I’ve used it in before. 🙂
If you don’t want to use tofu, I suggest you use an avocado or two equal the one cup of tofu. Tastes fabulous and you wouldn’t know it was in there. The texture is amazing. Enjoy!!
Thanks for your input, Lynda. I keep reading chocolate pudding type recipes that call for avocado. I am definitely going to have to experiment with that one day!
Hello, In Barcelona do not know where or how to get or what is Silken Tofu.
Could you please explain a bit more, or can you let me know if it can be made too?
Many thanks, love your blog. and happy to have found it.
Take care
Tess
Hi Tess,
Silken tofu is softer and I find it has a more subtle taste than soft tofu. I found this article on The Kitchn which describes the difference well. Sondi made the suggestion to use cashew cream, which you could make yourself, in place of the silken tofu if you can’t find any. I haven’t tried that but my hunch is that it would work well and taste great 🙂
I know that it would totes mcgotes change the flavour…
but do you think I could swap the tofu for tempeh?
I don’t want to consume unfermented soy…
Thanks!
Hi Sophie,
I’ve actually never cooked with tempeh before but I think it is quite dense, isn’t it. If it is very soft then it might be worth trying but if it is more firm, like firm tofu, then I wouldn’t think it would work.
If you try it with tempeh I would love to hear how it worked out for you!
I use tempeh all the time and I definitely don’t think it would work in here – it’s too firm, and the fermented flavour would definitely throw things off. Avocado or cashew cream would be better substitutions than tempeh, but of course they would also change the flavour!
Hi Sondi,
Thanks your input. I was thinking the same but since I’ve never cooked with it I didn’t know before. I bet cashew cream would be great in this recipe!
Wow these are so pretty and I can’t believe you can make them in the blender! How easy is that? So glad to have come across your site.
Thank you so much, Katie!