This easy to make creamy chocolate pudding is better than store-bought and is loaded with plantbased protein!
Melt the chocolate chips in a double boiler or microwave. Chocolate should be smooth and silky. (If using a microwave, microwave chocolate chips for approximately 15 seconds at a time, stirring frequently in between, until smooth).
While chocolate melts, add the tofu, vanilla, and maple syrup to a food processor and blend until smooth. Slowly add in the chocolate and soy milk and blend until mixture is well combined and smooth. Divide among bowls or pudding jars and refrigerate for at least one to two hours before serving.
Top with chocolate whip cream, chocolate shavings, or your choice of toppings.