Mexican Chocolate Pudding

A quick and easy recipe for Mexican-inspired dairy-free chocolate pudding. Rich, chocolatey, and spiced with the earthy flavors of cinnamon and chile powder, this simple and satisfying treat is perfect as a Cinco de Mayo dessert or anytime you want a no-fuss make-ahead indulgence everyone will love!

5 from 5 votes

Print Pin

Course: Dessert

Cuisine: Mexican

Keyword: chocolate, CInco de Mayo, dairy free, make-ahead, Mexican, quick and easy, vegan, vegetarian

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 270kcal

Author: Holly Gray

Ingredients

3/4 cup granulated sugar
3/4 cup water
8 ounces semisweet chocolate
1 pound silken tofu with liquid
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon chili powder

Instructions

Into a small saucepan over medium-high heat, add the granulated sugar and water. Bring to a boil and cook until sugar is dissolved, stirring frequently. Set aside.
Using the microwave, heat chocolate in 20-second intervals until melted, stirring every 20 seconds.
Into a high-speed blender, add the sugar water, melted chocolate, silken tofu, ground cinnamon, vanilla extract, and chili powder. Blend on medium speed until the consistency is completely smooth, about 2-3 minutes.
Divide among serving dishes and chill for at least 30 minutes, until set. Serve cold.

Nutrition

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!