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 have made this recipe many times over the last few years, it is the best chocolate desert, vegan or non-vegan. I noticed the recipe was recently re-written, a friend made it and said it tasted to much like tofu. 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. I would suggest the author add parentheses around the 8 ounces.
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!
So delish! I’ll make this again and again!
I tried them over the weekend. What an easy peasy dessert!
I can 100% tell the difference but it’s not a bad alternative if you’re 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. 🙂
Hi! I’ve 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 I’m 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.