Chocolate Pudding Frosting

What’s better than dessert? A dessert that functions as more than one dessert! You know, like how a cookie can just be a delicious cookie on its own, or it can pair up with ice cream to become an even mightier sweet treat; the ice cream sandwich. If more desserts teamed up like that, they may be able to take over the world.

This recipe can be eaten on its own as a semi-nutritious pudding, or slathered on cake to reach its full potential as frosting. My preference definitely leans more towards cake frosting because I find the two compliment each other nicely and the flavors balance out, but that’s just me. I have a cake recipe coming up next week with this frosting so you’ll see what I’m talking about.

This frosting will cover a two tier, 9″ cake generously, with a few bites left over. Tofu comes in a few different sized packages. For this recipe, I used 2 packages of the 300g silken blocks. If you can only find the 454g blocks, that’s fine; just use 1 block and about 1/3 of the second block. The measurements don’t have to be exact, it all depends what consistency and flavor you’re going for.

Chocolate Pudding Frosting
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 600g Silken Tofu
  2. 1 large Sweet Potato (2 cups of puree)
  3. 460g (2 β…” cups) Dark Chocolate, chopped
  4. 1 cup Maple Syrup
  5. 1 cup Coconut Sugar
  6. 2 Tbsp Pure Vanilla Extract
  7. Pinch of salt
Instructions
  1. Pierce your sweet potato a few times with a knife and bake in a 400Β°F oven for 35-40 minutes or until soft. Discard the skin once cooked, and puree the flesh. You can also used canned sweet potato if you wish.
  2. Melt chocolate in a double boiler or microwave and combine all ingredients in a food processor. Blend until smooth. Taste and adjust if necessary. Frosting will firm up in the fridge.
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8 thoughts on “Creamy Vegan Chocolate Pudding Frosting”

  1. That chocolate pudding/frosting sounds and looks scrumptious! I pinned it on my “Recipes to try” board because I love the ingredients of it (the use of sweet potato, especially πŸ˜‰ ). Can’t wait to see the cake!

  2. Very cool! Have you ever tried avocado instead of tofu? One of our favourite organic vegan restaurant has an amazing chocolate cake made with avocado icing and it’s so good. Yours looks just as good! Yummy! I love better-for-you versions of treats. Well done!

    1. Hey Gabrielle! Oh yes, I’ve made avocado pudding many times when in desperate need of a rich, satisfying treat – isn’t it amazing? What can’t avocado do? I’ve been on a tofu kick lately, so thought I’d switch things up. Thanks for stopping by! πŸ™‚

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