Mexican Chocolate Tofu Pudding

in Chocolate, Desserts

Okay, I know that Valentine’s day is coming up, and maybe you guys out there are trying to think of what to buy your special lady friend. Here’s a hint: she wants some chocolate. Even if she says she doesn’t, she wants some chocolate. Her resistance is coming from the fact that she doesn’t want an extra pound of weight to squeeze into her jeans. That just isn’t any fun.

You know what would make you a rock star? Chocolate that won’t add on the pounds. Chocolate that she can eat a big bowl of. Or even…go for seconds. And, you’re gonna make it yourself. We’re talking triple brownie points.

Don’t worry, this is easy. All you have to do is throw some ingredients into a blender. Yeah, you can handle it. And don’t be concerned about the flavor – nothing about this will make you think of anything remotely like tofu. It tastes like nothing short of a decadently rich pudding. With spices. On Valentine’s Day, it’s a good thing to add some spice.

Here’s the thing, you probably shouldn’t tell her it’s made with tofu. No matter how you say it, tofu just isn’t a romantic word. Even if you say it with a French accent. Trust me, I tried. Just tell her that this is good chocolate. Healthy chocolate. Remind her that you made it yourself. All of these things sound better than the word tofu.

Mexican Chocolate Tofu Pudding

Print this recipe!

Adapted from Mark Bittman

I substituted the sugar for honey in this version of the recipe and didn’t miss it one bit. Important note – do NOT skimp on the quality of the chocolate. If you buy cheap chocolate, it’s not going to taste good.

Also – if you’re not sure about the spices, this still tastes great when they’re omitted.

Serves 4

1 pound silken tofu

1 cup high-quality semi sweet or dark chocolate chips

1 teaspoon vanilla extract

¼ cup honey

¼ cup water

½ teaspoon cinnamon

½ teaspoon chili powder

In a small bowl, microwave the chocolate chips for 30 seconds. Stir with a spatula and then microwave again for another 30 seconds. Repeat this process until the chips are completely melted through.

Add all of the ingredients to a blender and blend until the mixture is completely smooth and free of lumps. Portion out into 4 pudding cups and allow to chill for about and hour before serving.

{ 17 comments… read them below or add one }

CakeStory February 11, 2011 at 11:27 am

Yummm! I think I might try making this for my vegan sister. This is vegan right?


Jamie February 11, 2011 at 5:34 pm

Depends on the chocolate you get. Some types have milk. Also honey is not vegan, but you can substitute with regular sugar.


CakeStory February 14, 2011 at 10:53 am

Hehe, I stopped just as I was holding the honey over the blender: “Wait a minute! Honey comes from bees, duh!”. Whew! I added regular sugar instead. :) I almost didn’t give it to my sister, it was so yummy!


Bethany @Bridezilla Bakes February 11, 2011 at 11:51 am

Anything that reminds me of Mexican chocolate is OK in my book — even better if it’s healthy!


Caitlin February 11, 2011 at 1:42 pm

Honey is not vegan. Try agave nectar instead.


Joanne February 11, 2011 at 4:13 pm

Haha what if I make this for myself? Can I mention the word tofu? I’m not trying to get myself into bed, so it should be okay, right? Sounds fantastical!


bonnie February 11, 2011 at 8:19 pm

Cool recipe– I love tofu puddings!


Toffee Bits and Chocolate Chips February 11, 2011 at 8:43 pm

yumm! I love Mexican Chocolate and a lighter version is even better! I made Mexican Hot-Chocolate Cookies on my blog a couple days ago. They are a play on snickerdoodles- chocolate of course- and the sugar-cinnamon mixture that the dough is rolled in contains a hint of chile. Absolutely delicious! and would totally recommend them.


Sherry Greek February 12, 2011 at 9:49 am

I’ve only had tofu once or twice, but I really enjoyed it. This recipe sounds intriguing!


Taryn February 12, 2011 at 2:45 pm

not being a huge consumer of tofu, a quick google search informed me that there are different consistencies of silken tofu (soft, firm, etc.). Does it matter what consistency I use if were to make this?


Caroline February 14, 2011 at 10:30 am

definitely use silken (it’s written into the recipe) :)


Nastassia February 12, 2011 at 5:14 pm

tofu really? crazy and such a good (healthy) excuse to indulge in some chocolate yum!


The Newlywed Chefs February 13, 2011 at 7:55 am

What a wonderful site! We can’t wait to spend more time here.


Caroline February 14, 2011 at 10:30 am

glad you stopped by!


tofu recipes February 23, 2011 at 10:48 am

I’ve tried very similar to this recipe and it is fantastic. Next time I will use softer tofu and less chocolate with added banana.


Paige May 14, 2013 at 6:50 pm

Could I substitute the chocolate chips for raw cocoa powder? Sounds absolutely delicious! It is a must try!


Adrianna Adarme May 14, 2013 at 8:42 pm

Hmm..not sure if that’ll work. You could try and melt the chocolate and mix it in?


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