Creamy Vegan Chocolate Orange Chia Pudding

A creamy mousse-type pudding which is Vegan friendly and refined sugar-free, yet tastes beautifully decadent atop a healthy nutritious layer of chia seeds. 

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I cannot believe I haven’t tried this recipe before now! It’s so easy, so creamy, so chocolatey and so delicious!

It’s only up until very recently that I have been experimenting and playing around with Silken Tofu in sweet dessert recipes and it really is a hidden gem and I love the creamy consistency and the fact it can adapt to any flavour combination due to the fact that on its own its quite bland which can often be a blessing in disguise.

Previously I have used Silken Tofu to create savoury sauces such as with this Creamy pasta which works perfectly, so now it is time to try it to create some sweet recipes because I am a sweet more than a savoury lover. I must say this recipe is probably actually long over-due and I should have thought of it before but I was invited to a Vegan inspired family meal recently, and I’m the only one who doesn’t actually eat meat, so this was a real treat for me, and for pudding we were served the most delicious decadent chocolate pudding and all the meat-eaters around the table, couldn’t believe how good it was and that it was Vegan!

After my realisation set in, I remembered two recipes which I have posted on my blog and that really worked with Silken Tofu so a chocolate recipe had to be on the cards. Check out these two recipes here:

Coconut and Berry Cheesecake
Lemon Mousse Bars

I find that this recipe is perfect to quickly whip up in the food processor one morning (it’ll take you just five minutes) and then it is ready to serve for dessert in the evening and it is so satisfying and if you’re like me, and you love a chocolate fix after dinner, then this is perfect!

Once I had whipped up my pudding to a smooth mousse type consistency, I placed a tbsp of chia seeds into individual ramekins and topped with an equal amount of pudding, top with a few cocoa nibs or chocolate chips for garnish and leave to set in the fridge. The longer the pudding sets for the better but if you’re too eager like I often am, then this is still delicious without allowing it to set. You could also leave out the chia seeds completely if you wish, but they give it extra nutrition and a crunchy base.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Creamy Vegan Chocolate Orange Chia Pudding
Prep time
Total time
Recipe type: Vegan
Cuisine: Dessert
Serves: Serves 4
  • 1 Block Silken Tofu (349g)
  • 3 tbsp maple syrup
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • pinch salt
  • 100g dairy-free orange chocolate
  • 1-2 tbsp cacoa powder (optional)
  • 4 tbsp chia seeds
  • 2 tbsp cocoa nibs or dairy-free chocolate chips
  1. Firstly, start by melting your 'chocolate' in a microwave safe bowl in 30-second increments, stirring every time, and after 90 seconds add the coconut oil and heat for another 30 seconds, and the chocolate and coconut oil should have melted, if not heat for another 30 seconds.
  2. Next, in a food processor add all the ingredients except chia seeds and cacoa powder, and blend until completely smooth, you may need to stop to crape the edges with a spatula to make sure everything is blended completely. Now taste the flavour, and if you want to add a little extra chocolate flavour, add a tbsp. at a time of cacoa powder until you're satisfied.
  3. In 4 small-ish serving bowls, add 1 tbsp chia seeds to each and top with an equal amount of pudding.
  4. Top with cocoa nibs or dairy-free chocolate chips and let set in the fridge for a minimum of 4 hours before tucking in.

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