It’s a distinct possibility that chocolate pudding is – and for that matter, has always been – my favorite dessert. My mom used to make real chocolate pudding, you know, the kind that you cooked (without the benefit of Jell-O) on the stove and had to stir and stir. The kind that got that rubbery coating on the top as it cooled (which my brother inexplicably liked). The kind that was rich and dark and super chocolatey.
Now I absolutely adore a tofu-based chocolate pudding. Easy to make – no stirring, just a few whooshes in the food processor – and just as decadent-tasting and chocolatey as the dairy-based pudding of my childhood. So today’s food holiday is right up my spoon. But instead of going with the expected, the standard, I went with white chocolate. Lately I’ve been all about cocoa butter. Have you smelled this stuff?! Delicious. And it makes a fantastically rich and creamy pudding. Add some crushed chocolate cookies and crunchy cacao nibs and it certainly feels like a holiday – especially when dessert is sugar-free. Let’s celebrate!
P.S. I’ve gotten “bad” cocoa butter – which tastes like…nothing like chocolate – and good cocoa butter. Bad cocoa butter will result in dessert failures so be sure and choose carefully.
What’s good about cocoa butter:
- Much like coconut oil, this stuff makes an excellent moisturizer and its use is recommended to those who suffer from eczema or dermatitis.
- Cocoa butter contains CMP (cocoa mass polyphenol) which may inhibit the growth of cancer cells and tumors.
- CMP may also help those who suffer from auto-immune disorders like fibromyalgia and psoriasis.
Sugar-free White Chocolate Pudding
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 1x
An elegant, simple dessert that comes together in minutes.
- 1/2 of a 12.3-ounce package of firm silken tofu
- 1/4 cup coconut milk
- 1/4 tsp. vanilla-flavored liquid stevia
- 1/2 cup cocoa butter, melted
- 4 vegan chocolate wafer cookies, crumbled
- cacao nibs, for garnish, optional
- Divide the crumbled cookies between four petite glasses or bowls. Set aside.
- Place the tofu, coconut milk, and stevia in the bowl of a food processor and mix until silky smooth.
- With the motor running, slowly pour in the melted cocoa butter and process until thoroughly combined. Taste and adjust sweetness.
- Divide the pudding between the glasses and sprinkle cacao nibs on top. Chill for several hours before serving.
- Be sure to get high-quality cocoa butter that tastes and smells like chocolate.
- Serving Size: 4
- Calories: 138
- Sugar: 2
- Sodium: 51
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 13
- Protein: 9
- Cholesterol: 0
Thanks for sharing this, a must-try for me! I use good cacao butter as a moisturiser Mixed with coconut oil, and it really soothes irritated skin. Guess what I’m going to make for dessert this weekend?
Sounds like a very luxurious and tasty-smelling moisturizer! Hope you like the recipe!
I LOVE cocoa butter and use it in so many of my recipes! This looks gorgeous Annie and I love white chocolate too. Not as much as dark chocolate but I do love it. Love how simple this is!
If given the choice, I’d always go w/ dark chocolate, but it’s fun to change things up a bit yet still get some chocolate flavor :-).
Those wafer cookies look like little waffles!! They look like they go PERFECT with this pudding.
Aren’t they the cutest? Best part is they taste really good, too.
Is there a brand of cocoa butter you recommend? Thanks!
I can’t really tell the brand name from the description on Amazon (weird, huh?!), but if you click on the link in my post it will take you to the exact product I bought.
WOW, this looks so delicious! White chocolate has been my absolute favorite since I was a little girl, and as you know, there’s not a ton of vegan products out there – definitely not as many as other kinds of chocolate (which I just don’t happen to love as much). Long story short, I have pinned this and will be making it ASAP. And eating it all myself.
I never really appreciated white chocolate before – – seemed like it lacked flavor, but I guess I was just getting poor quality because good cocoa butter really does have a wonderful chocolatey flavor to it.
Wow, I can’t believe the calorie count on such a luscious dreamy dessert!! I’ve fallen in love with coconut butter this spring but I need to learn to make it myself…a bit pricey in the stores. I love the white chocolate here, it’s so rare in a pudding too. Looks scrumptiously healthy 😉
Wow these white chocolate puddings look great! I have to say I never have used silken tofu in dessert before but I am so inspired to now – if its as delicious as this.
You’d never know it was there. And it just gets so creamy!
Did you use coconut milk in a can or carton?
Hi Nancy – I used canned, but for that amount, the carton variety should work just fine, too.
Like you, I love to use real good cacao butter! I will make this today! I happen to have all the yummy ingredients in the house! Yummmm! x
These puddings look glorious and I like the comment about this holiday being right up your spoon. 🙂
This looks incredible Annie! I was a white chocolate lover when I was little and my brothers and I were occasionally treated to “Milkybar” white chocolate pudding. This sounds like a healthy, vegan alternative!
Oh my goodness Ann, this looks like heaven!
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What a gorgeous sounding recipe Annie, I just adore cocoa butter and I can imagine how beautifully white chocolate like it is here with vanilla stevia too.