Vegan Salted Caramel Chocolate Pudding

Name: Vegan Salted Caramel Chocolate Pudding
Total time: 1800 s
Yield: 8 people
Cuisine: American
Ingredients: 1 (16 oz) package silken tofu; 12 oz dark chocolate chips or chunks; 1 tablespoon sugar; 1 can (11.6 oz) dairy free sweetened condensed coconut milk; 4 tablespoons vegan butter; 1 teaspoon vanilla extract; 1/4 teaspoon sea salt + more to top

Amy Tincher @chefamy

Enjoy this rich, decadent vegan dessert without sacrificing texture and flavor

Amy Tincher @chefamy

Enjoy this rich, decadent vegan dessert without sacrificing texture and flavor

Saved

Ingredients

30 minutes

8 people

Chocolate pudding
1 (16 oz)package silken tofu
12 ozdark chocolate chips or chunks
1 tablespoonsugar
Salted caramel
1 can (11.6 oz)dairy free sweetened condensed coconut milk
4 tablespoonsvegan butter
1 teaspoonvanilla extract
1/4 teaspoonsea salt + more to top

Saved

Steps

30 minutes

1

Make the caramel first by heating all caramel ingredients over medium-low heat. Stir constantly and allow the moisture to rise in heat until it's gently bubbling. Remove from heat and continue to stir as it cools. When it's lukewarm, make the pudding.
2

Place drained block of silken tofu in a blender and add sugar. Blend until smooth and creamy.
3

Using a double broiler or microwave, melt chocolate in a glass bowl and stir until shiny and smooth.
4

With the blender on medium speed, drizzle in the melted chocolate. Pause to scrape down the sides and incorporate all ingredients.
5

Divide pudding into 8 bowls and top with caramel sauce and extra sea salt.
6

Refrigerate to set, about 1 hour.