In addition to being a seasonal chocolate-mint treat, this dessert is prepared with a full pound of silken tofu for an almost invisible nutritional boost. In addition to this health benefit, tofu makes this dessert even creamier and richer tasting than pudding made with only dairy.

Registered dietitian Courtney Schuchmann is a fan of tofu, particularly if it is fortified with calcium.

She explains, “Fortified tofu can be a great way to increase calcium intake. Patients with IBD who have been on steroids are at increased risk of decreased bone mass, and adequate calcium intake is important for maintaining bone mass. Tofu is also a great way to increase calcium for individuals who may be avoiding or limiting dairy products or animal proteins. Making holiday desserts with tofu can also increase their protein, and make them more filling.”

For an added holiday bonus, this recipe makes use of candy canes for peppermint flavor.


1/3-1/2 c. white sugar

1/2 c. water

3 candy canes- two broken into pieces; one crushed

6 oz high quality 60% cacao chocolate (chips or bits)

1 tsp vanilla

1 lb. silken tofu

¼ c. heavy cream

½ tsp. powdered gelatin


  • In a small pot, combine sugar, water, and broken candy canes and bring to a boil, ensuring the sugar and candy melt completely.
  • Cool sugar and water slightly, then add chocolate and stir until smooth
  • Combine chocolate, tofu, cream, and gelatin in a blender or food processor, and process until very smooth.
  • Divide pudding into 4-6 ramekins and refrigerate until cool, at least 1 hour.
  • Top with whipped cream and crushed candy canes to serve.

Special thanks to Imanni Wilkes Burg for this recipe inspiration.