Vegan Chocolate Pudding (GF, DF, RSF)

by Elora Harre

Thinking outside of the box is one of the things we do best here at Nourish & Thrive! We like to make delicious food that is a healthier alternative to the norm.

For this Christmas recipe, we've taken chocolate pudding and given it a makeover. It's generally pretty hard to get a dairy free chocolate pudding that is light and silky, but we think we've found a great alternative to both dairy and coconut in this one!

This recipe can easily be altered to change flavours if you're the creative type, or having it just as it is, is pretty good too. Other flavour alternatives would be removing the citrus and rum then adding hazelnut liqueur and topping with crushed hazelnuts, or perhaps even adding some hazelnut butter into the mix too. Yum!

Keto Chocolate Trifle

You'll need:

100g dairy-free 70% Dark Chocolate (we like to use our dreamy belgian and dairy free 70% chocolate chips)
350 g Silken Tofu
1/4-1/3 cup Maple Syrup
1 Lime, zested
1 tsp natural Vanilla Extract
1/2 tbsp Rum, Brandy or your favourite Liqueur


Place a small pot over a medium-low heat. Fill with boiling water to about half way, then place a glass bowl on top, making a double boiler. Ensure the base of the bowl does not touch the water. Place the chocolate chips (or your chocolate of choice) into the glass bowl, stirring occasionally as they melt. Once melted, set aside to cool slightly.

As the chocolate is melting, line a medium bowl with a clean tea towel. Add the tofu, pull together the edges of the tea towel and twist, squeezing out the excess moisture from the tofu into the bowl.

Place the drained tofu into a food processor with the remaining ingredients, then process for 1 to 2 minutes until smooth.
Using a rubber spatula, add the melted chocolate, ensuring you scrape down the bowl as you go. Pulse until silky and thoroughly combined.

Divide the mixture between small bowls of choice - we used pretty cocktail glasses! Garnish with your chopped nuts, chocolate shavings or desiccated coconut.

Place in the fridge for 15 minutes to chill, then serve. This can be easily made ahead for Christmas Day!


Planning to make these this Christmas? Please don’t forget to tag us! We LOVE to see your creations @nourishandthrivenz and #NourishandThriveNZ

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