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Vegan Valentine Chocolate Pudding

Pudding 01

Happy Valentines! Today I wanted to do something chocolate because:

  • I want to because of my deep love for chocolate.
  • When I made up the recipe I was craving chocolate.
  • It’s almost Valentines!

Because being single on Valentine’s Day means I need an extra helping of chocolate.

Puddings are one of my most cherished desserts, but most recipes call for milk or cream. I don’t eat dairy; so of course, I have to remedy this formidable situation. And as everyone knows, true love always finds the way.

Just because something is vegan doesn’t mean it isn’t creamy; especially with this recipe. This recipe has a hefty dose of vegetarian protein, your healthy fats, antioxidants from the dark cocoa, and is completely plant based. That’s the way I like to do dessert! This recipe makes two servings, but if you’re like me and don’t have anyone to share Valentine Day’s dessert with, you ignore that last statement and eat both halves.

Vegan Valentine Chocolate Pudding

  1. 8 oz. tofu
  2. 2 tbsp. raw honey*
  3. 1 tsp. pure vanilla extract
  4. 2 tbsp. cocoa
  5. 1 tbsp. pure grapeseed oil

*To make it completely vegan, use agave nectar

Twizzle up in your blender. Pour into two pretty bowls. Garnish with chocolate shavings or red sprinkles. Proceed to lick out blender.

Pudding 02

There are a few variations you could do with this recipe…the one I would’ve done (if I had some milk-free chocolate chips on hand) would be to whirl up a handful of chocolate pieces for a few seconds after the rest was blended. I like chunky bits of chocolate. Duh. It’s chocolate.

Pudding 03

Nutritional Info (half the recipe): Cals: 221, Fat: 12g, Sodium: 16mg, Carbs: 22.5g, Fibre: 3g, Sugars: 18g, Protein: 10g


This morning started with a 20 minute Biggest Loser workout (loooove these workouts!) and then I followed it up with a vegan, blueberry protein shake. There are no words to describe how refreshing it is to have a cold smoothie after a good cardio session.

For lunch I had a big salad with crab meat and avocado dressed with seasoned rice vinegar, Bragg’s soya sauce, and 1 tsp. olive oil. I really enjoyed the dressing…it was low calorie, raw, healthy, easy and delicious. It went perfect with the seafood taste of crab meat and neutral, smooth flavours of the avocado.

Happy Valentines everybody! Hope your day is very special!

What kind of simple, homemade dressings do you like to whip up? And what are you doing for Valentines?

Category: Dairy Free, Desserts, Gluten Free, Kid Friendly, Recipes, Vegan | Tags: , , , , , , , , , 6 comments »

6 Responses to “Vegan Valentine Chocolate Pudding”

  1. Jen @ keepitsimplefoods

    This is incredible! I actually love using sweetened, silky tofu to make puddings. My fave is chocolate but this one looks amazing. Will have to post my recipe on my blog sometime. Tofu pudding rocks!

  2. Jackie @ Seejacrun

    This looks delicious! I will definitely have to make this in the very near future :) I want to try out the biggest loser workouts, I have the 30 day shred but only did it a couple of times lol need to get on that.

  3. Nadia

    The pudding looks lovely! But how did you manage to make it look pink? I mean my cacao powder is chocolaty brown, are there different kinds of cocoa / cacao?

    My favorite dressing for green salads is tamari/olive oil/balsamico :)

  4. teenagehealthfreak

    hello!! i am ecstatic that you commented on my blog and i found your blog…it’s SOO pretty. i’m definatly adding you to my reader. your pictures are awesome! this looks great, i love that it’s pink. yes…us single ladies definatly need to amp up the chocolate tmro!! lol :)
    i like making a basic balsamic dressing,never gets old: dijon mustard, honey, balsamic, and olive oil.

  5. teenagehealthfreak

    sorry i’m commenting again…i just noticed your reading the book nourishing traditions….let me just comment that, i love that book with a passion. :) i like to say it’s my kitchen’s bible….how do you like it???

  6. Charissa

    Nadia…there are different ways to process cocoa…but generally, the more cocoa you add the darker/browner it gets. The amount I added for this recipe leaves it a light mocha colour. It must be the lighting and the red sprinkles that make it appear slightly pinkish. :)

    Teenagehealthfreak- Thank you so much! I really have enjoyed Nourishing Traditions. I’m reading through it like a book, so I haven’t actually tried a ton of recipes from it. Do you make a lot of the recipes? If so, I’d love to hear what you think of them.

    Jen- I heart tofu puddings! Seriously, it sounds odd, but it makes it so creamy! Let me know when you post your recipe! I want to see it!

    Jackie- Oh, I love the 30 day shred! It’s a killer…but soooo worth it!

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