I used to think I didn’t like chocolate. My early experiences were birthday cupcakes with way-too-sweet frosting, chalky sheet cakes, or freezer-burned chocolate ice cream at someone else’s party. I liked chocolate in things—Butterfingers, Snickers, Crunch bars—you know, fake candy chocolate. But never chocolate on its own, and definitely not in desserts.​

Then something shifted. I was 17, and someone handed me a piece of actual good chocolate—semi-fancy, dark, melt-in-your-mouth kind of stuff. And suddenly… it clicked. Chocolate is a beautiful gift to the world.

Now I’m a dark chocolate girl, especially when it’s not overly sweet and paired with something creamy. Which brings me to this chocolate pudding. It’s made with tofu. Yes, tofu. But hear me out.

I originally found a version with just two ingredients—but of course, I had to put my own twist on it. Now it’s a five-ingredient pudding that’s rich, smooth, and still ridiculously easy to make.

It also happens to be vegan, dairy-free, and gluten-free—which, if I’ve been neglecting any of you in past recipes… I’m sorry. This one’s for you.