This double chocolate protein pudding is thick, creamy, and intensely chocolatey, combining melted baking chocolate with cocoa powder for plenty of rich chocolate flavor. Silken tofu, avocado, and coconut milk create the creamy dairy-free base, while optional protein powder adds extra protein without being essential to the texture. It’s also particularly rich in nutrients including iron, magnesium, potassium, and zinc. I would usually consider something this chocolatey dessert, but it’s substantial enough for a midday snack or even breakfast, if that’s how you roll!

The avocado helps give the pudding its rich, thick texture, but the cocoa flavor is intentionally quite intense to cover up its slightly “green” flavor. If you prefer something milder, I’ve also included an avocado-free version. That variation uses less baking chocolate, cocoa powder, sweetener, and protein powder while keeping the macros fairly similar. Whichever version you make, be sure to bring the tofu, avocado, and milks to room temperature before blending. Otherwise, the melted chocolate can solidify when it hits the cold ingredients rather than blending smoothly into the pudding. Top it with berries, cacao nibs, nuts or seeds, chocolate chips, nut or seed butter, or whipped plant-based cream. You can find more ideas like this among my Chocolate Treats and Pudding & Mousse Recipes.

And when the weather calls for something frozen, the exact same mixture can become fudgesicles instead. I find silicone molds easiest for removing them once frozen, and smaller molds of around ¼ cup work particularly well. At that size, two fudgesicles equal one serving of pudding, or you can have a single smaller pop for half the listed macros. It’s an easy way to turn the same recipe from a spoonable chocolate pudding into a cold summer treat without preparing a separate mixture.