Name: Vegan Chocolate Pudding with Cinnamon and Chile Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 3/4 cup sugar; 3/4 cup water; 1 pound silken tofu; 8 ounces high-quality bittersweet or semisweet chocolate, melted; 1 teaspoon vanilla extract; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon chile powder, or more to taste; Chocolate shavings

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Introduction

This vegan chocolate pudding brings together rich bittersweet chocolate with a warm hint of cinnamon and a subtle kick of chile powder. It’s a creamy, smooth dessert perfect for those who enjoy a little spice with their sweets.

Two clear glass bowls each hold a dessert with three layers. The bottom layer is thick and dark brown chocolate mousse with a smooth texture. The middle layer is a dollop of white whipped cream placed on top of the mousse, slightly melting into it. The whipped cream is decorated with small curled pieces of dark chocolate scattered around on top. Both bowls sit on a white marbled surface with two silver spoons beside them, one clean and the other with chocolate mousse and cream residue. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chile powder, or more to taste
Chocolate shavings (optional)

Instructions

Step 1: In a small pot, combine the sugar with 3/4 cup water. Bring to a boil and cook until the sugar is dissolved, stirring occasionally. Allow the syrup to cool slightly.
Step 2: Place the syrup, silken tofu, melted chocolate, vanilla extract, ground cinnamon, and chile powder into a blender. Purée until completely smooth, stopping to scrape down the sides as needed. Divide the pudding into 4 to 6 ramekins and chill for at least 30 minutes.
Step 3: Before serving, garnish with chocolate shavings if desired for an extra touch of elegance and texture.

Tips & Variations

For a milder chocolate flavor, substitute semisweet with milk chocolate, but remember this will change the vegan status unless using dairy-free milk chocolate.
Add a pinch of sea salt to the pudding mix to enhance the chocolate depth.
Adjust the chile powder to your taste preference, starting with less if you prefer a subtle heat.
Use pumpkin pie spice instead of cinnamon for a different warm spice profile.

Storage

Store the pudding covered in the refrigerator for up to 3 days. Stir before serving if any separation occurs. This pudding is best enjoyed chilled but can be eaten at room temperature. Avoid freezing, as it may alter the texture.

How to Serve

Four small clear glasses are filled with two visible layers: a bottom layer of smooth, dark brown chocolate mousse and a top layer of fluffy white whipped cream. Each glass has a generous sprinkling of dark chocolate shavings and cocoa powder on the top, adding texture. Three glasses are placed closely together on a rectangular beige stone cutting board with subtle black specks and a white stripe. The fourth glass sits on the white marbled surface nearby, surrounded by scattered chocolate shavings. A golden spoon with some cocoa powder on it lies beside this glass, resting on the white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of silken tofu?

Silken tofu is recommended for its smooth texture, which blends easily into a creamy pudding. Regular tofu is firmer and will not achieve the same consistency.

Is this pudding suitable for people who are allergic to nuts?

Yes, this recipe contains no nuts, making it safe for those with nut allergies. However, always check the labels on your chocolate and other ingredients to ensure they are nut-free.