Silken Chocolate Pudding

This bittersweet pudding is rich and dense.  I think it has just the right amount of sweetness and is heavy on the bitter dark chocolate flavor.  Try it as is but if you prefer a sweeter pudding you can substitute regular cane sugar for the coconut sugar or increase the amount of coconut sugar. 


  • 10 oz silken tofu, drained
  • 4.5 oz – unsweetened dark baking chocolate
  • 1/3 cup unsweetened cocoa powder
  • ¼ cup plus 1 Tbsp water
  • ½ cup coconut sugar
  • 2 Tbsp port or liqueur of your choice


  1. Combine the chocolate, cocoa powder, water, sugar and port in the top of a double boiler.  (Or place in a bowl set over a pot of simmering water.)  Heat over simmering water until chocolate has melted and all ingredients are incorporated. 
  2. Place the drained tofu in a food processor and process until smooth.  Add the chocolate mixture and process again until smooth and creamy. 
  3. Scoop into four small serving dishes and refrigerate for at least one hour or overnight.

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