Dairy Free Blender Chocolate Pudding

Michelle shared this Dairy Free Blender Chocolate Pudding recipe in the South Arm Older Adults Community Kitchen.


Michelle served the chocolate pudding in the above yogurt jar which she bought from a British lady in a garage sale. Serving dessert in little glass jar makes it more desirable. 125ml mason jar also makes a great vessel to serve dessert in the holiday season.


  • 2 bananas
  • 1 pound (or 349g) package silken tofu
  • 3/4 cup semi-sweet chocolate chips or chocolate
  • 1/2 teaspoon vanilla
  • pinch of salt
  • 1/4 cup to 1/2 cup sugar


If you can’t find silken tofu, you can substitute it with soft tofu.

Tofu made from soybean curds:

  • is naturally gluten-free and low calorie, contains no cholesterol and is an excellent source of protein, iron and calcium.
  • it is an important source of protein especially for vegans, vegetarians and those looking to move toward a more plant-based diet.
  • it provides 44% of daily calcium needs, 9% of magnesium, and 40% iron and also contains small amounts of Vitamin K, thiamin, riboflavin, niacin, Vitamin B-6, folate, choline, phophorus, manganese and selenium

Source of info: http://www.medicalnewstoday.com/articles/278340.php


Source: Mintgreenapron.blogspot.com

Serves about 6


IMG_2234Melt chocolate chips in microwave or on a small, heavy saucepan over low heat.If you use the microwave to melt the chocolate chips, microwave in interval of 30 seconds, stir and check doneness. Do not burn the chocolate. 
IMG_2235Combine all ingredients in a blender and whirl until smooth. Add sugar to taste. Scrape down sides and whirl again until completely smooth.If your blender isn’t high powered, you can divide this in half and make half at a time.Pour into individual dishes.

Refrigerate at least 30 minutes.

Serve as is, with whipping cream or dairy free coconut cream.

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