VEGAN CHOCOLATE RASPBERRY PUDDING PARFAIT FOR TWO

A delicious vegan chocolate pudding with raspberry puree and coconut whip. The perfect, healthier, parfait.

5 from 1 vote

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Prep Time: 10

Cook Time: 10

chilling time: 53

Total Time: 20

Servings: Servings

Calories: 357kcal

Author: Linda Meyer

15 oz firm tofu
1/3 cup cocoa powder
¼ cup plus 1 tbsp pure maple syrup
1 tsp pure vanilla extract
4 tbsp unsweetened almond milk (add more if necessary) soy milk if you can't eat nuts
1 cup fresh raspberries
1 ½ cups coconut whip store bought or make my coconut whip recipe

Blend the tofu, cocoa powder, maple syrup, vanilla, and almond milk in a blender on a high speed until smooth and creamy. Scrape down the sides and blend two or three times if needed. Put the pudding in a large bowl and refrigerate until chilled.
Puree the raspberries in the blender by pulsing until they’re broken down and thick. Don’t go too far or you’ll end up with juice.
Make your own coconut whip or use store bought.
In a glass of your choice, spoon a layer of pudding, a layer of coconut cream, a layer of raspberry puree, another layer of pudding, and top with a dollop of coco whip and a fresh raspberry.
Enjoy!

The Nutrition Facts are an estimate only.