If you’re looking for a fast, easy, somewhat healthy—as far as sweets go—dessert, then this is it. Thick and creamy vegan chocolate pudding with pureed raspberries, and a thick layer and a dollop of vegan whipped cream. Dreamy.

The pudding reminds me of the kind my mom used to make from the box, it’s that thick and silky. However, this is better, because it’s a five ingredient vegan pudding that doesn’t contain refined sugar, or things you can’t pronounce, unlike the boxed stuff. It’s made from firm sprouted tofu, cocoa powder, pure maple syrup, pure vanilla extract, and unsweetened almond milk. You don’t have to cook it, and you don’t have to wait for it to set. This is EASY.

I tinkered with the chocolate and the maple syrup for a while when I created this pudding recipe, because I wanted a dark chocolate flavor. That meant that it couldn’t be too sweet. I think I nailed it. It has a slight, very slight, bitterness about it, and that’s what I was looking for. The pure raspberry puree gives a sweet-tart flavor that brightens the darkness of the chocolate. I didn’t add any sweetener to the raspberries because I wanted their delicious flavor to shine all on their own.

The vegan whipped cream is the only thing that’s not homemade. I cheated on this part because I really wanted this vegan pudding parfait recipe to be fast and easy, so I bought a tub of So Delicious Coco Whip. We have to help keep our vegan friendly companies in business, right? However, if you want to make your own coconut whip, then click here  for the recipe.

This dairy-free chocolate pudding parfait for two recipe was inspired by love and chocolate. Tuesday is Valentine’s Day, and I love my husband so much that I wanted to make him something special for dessert. And we both love chocolate, so this is a 2 for 1 when it comes to love.


  • 1 (15 ounce) package of firm tofu
  • 1/3 cup cocoa powder
  • ¼ cup plus 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 4 to 5 tbsp unsweetened almond milk (soy milk if you can’t eat nuts)
  • 1 cup fresh raspberries
  • 1 ½ cups coconut whip, store bought or make my coconut whip recipe


  1. Blend the tofu, cocoa powder, maple syrup, vanilla, and almond milk in a blender on a high speed until smooth and creamy. Scrape down the sides and blend two or three times if needed. Put the pudding in a large bowl and refrigerate until chilled.
  2. Puree the raspberries in the blender by pulsing until they’re broken down and thick. Don’t go too far or you’ll end up with juice.
  3. …………………………………..

for full instruction please see : www.veganosity.com

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