High-Protein Vegan Chocolate Pecan Protein Pudding (Thanksgiving Dessert Magic)

Silky, deeply chocolatey, and crowned with glossy candied pecans, this high-protein vegan chocolate pecan protein pudding is the make-ahead dessert your Thanksgiving table has been missing. Because silken tofu blends into something impossibly smooth, the texture lands between mousse and pudding—lush but light. Meanwhile, chocolate protein powder and melted chips layer in intensity, so every spoonful tastes like fudge. And since the pecan topping sets softly, the contrast is pure joy: creamy base, toasty crunch, and a touch of maple. Consequently, you get a crowd-pleasing finale that also happens to deliver impressive protein!

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Why You’ll Love This High-Protein Vegan Chocolate Pecan Protein Pudding

• Lush yet nourishing: Silken tofu and protein powder make this dessert feel decadent while remaining macro-friendly.
• Holiday flavors, simplified: The maple-pecan topper tastes like pecan pie; however, it’s ready in minutes.
• Make-ahead ease: Blend, chill, and serve—so oven space stays free for the big feast.
• Allergy-flexible: It’s dairy-free and egg-free; moreover, you can swap nuts if needed.
• Balanced sweetness: Cocoa plus a pinch of salt keeps the chocolate bold rather than cloying.

What You Need To Make This High-Protein Vegan Chocolate Pecan Protein Pudding

• Silken tofu: 2 packages / 600 g
• Chocolate protein powder: 2 scoops/servings (I used Vedge—discount code: EVANNRYAN)
• Chocolate chips, melted: ½ cup / 90 g
• Cocoa powder: ¼ cup / 25 g
• Vanilla extract (optional): 1–2 tsp / 5–10 mL
• Fine salt: ¼ tsp / ~1 g

Pecan topping:

• Tapioca flour: 1 tsp / 3 g
• Water (for slurry): 2 tsp / 10 mL
• Vegan butter: 1 ¾ tbsp / 25 g
• Coconut sugar: 1 tbsp / 12 g
• Maple syrup: 1 tbsp / 15 mL
• Pecans, chopped: ½ cup / 60 g
• Fine salt: ⅛ tsp / 0.5 g

Ingredient Substitutions 

• Protein powder: Use vanilla or unflavored; then add 1–2 extra tbsp (6–12 g) cocoa for depth.
• Chocolate chips: Swap with a 70% dark bar (90 g), finely chopped; it melts quickly and tastes luxurious.
• Nut-free topping: Replace pecans with toasted pumpkin seeds; nevertheless, keep the maple and salt for contrast.
• Thickener alternative: Cornstarch can replace tapioca at a 1:1 ratio; however, whisk very smooth to avoid lumps.

Make My Entire Vegan Thanksgiving Spread

• Vegan Stuffing Cups (Thanksgiving Dressing), with a low carb option!
• Cranberry Cherry Sauce 
• Cozy Vegan Mashed Potatoes and Gravy
• Broccoli Steaks
• Tofu Schnitzel (Thanksgiving Protein Main!)

High-Protein Vegan Chocolate Pecan Protein Pudding: Recipe Card

• Yield: 4 dessert servings
• Active Time: 15 minutes
• Chill Time: At least 4 hours (overnight for best set)
• Total Time: 15 minutes + chill

Approximate Macros (per serving):

• Calories: ~448 kcal
• Protein: ~22.9 g
• Carbohydrates: ~30.0 g
• Fat: ~27.1 g

How we calculated it: Based on 600 g silken tofu, 2 scoops protein powder, 90 g chocolate chips, 25 g cocoa, and the full pecan topping. Because brands vary (especially protein powder and chips), adjust if tracking closely.

Ingredients List

Pudding base

• Silken tofu: 2 packages / 600 g
• Chocolate protein powder: 2 scoops/servings (discount code: EVANNRYAN)
• Cocoa powder: ¼ cup / 25 g (discount code: EVANNRYAN)
• Vanilla extract (optional): 1–2 tsp / 5–10 mL
• Fine salt: ¼ tsp / ~1 g
• Chocolate chips, melted: ½ cup / 90 g  (discount code: EVANNRYAN)

Pecan topping

• Tapioca flour: 1 tsp / 3 g + 2 tsp / 10 mL water (slurry)
• Vegan butter: 1 ¾ tbsp / 25 g
• Coconut sugar: 1 tbsp / 12 g
• Maple syrup: 1 tbsp / 15 mL
• Pecans, chopped: ½ cup / 60 g
• Fine salt: ⅛ tsp / 0.5 g

Instructions

1. Blend the base: To a high-speed blender, add silken tofu, protein powder, cocoa, vanilla (if using), and salt. Then melt 90 g / ½ cup chocolate chips until smooth and pour into the blender.
2. Purée until silky: Blend really, really well—45–60 seconds—scraping down as needed. The mixture should be glossy and completely smooth.
3. Portion and set: Divide into four small jars or one larger dish. Then set aside while you make the pecan topping.
4. Make the maple-pecan topping: In a small saucepan over medium heat, add vegan butter, coconut sugar, maple syrup, pecans, and salt. Meanwhile, whisk tapioca flour with water in a small bowl to make a smooth slurry.
5. Thicken: Pour the slurry into the saucepan and stir continuously 1–2 minutes, until the pecans look thick and glossy. Remove from heat.
6. Finish and chill: Spoon the warm pecan mixture over the pudding. Finally, cover and refrigerate overnight (or at least 4 hours) until fully set and chilled.

Serving tip: For contrast, add a tiny pinch of flaky salt right before serving; consequently, the chocolate tastes even deeper.

Share Your Thoughts on High-Protein Vegan Chocolate Pecan Protein Pudding

I’d love to hear how this high-protein vegan chocolate pecan protein pudding lands on your holiday table. Did you go extra-dark or nut-free? Additionally, tell us which main you paired it with—so readers can plan their menus with confidence.

Frequently Asked Questions (FAQ) About High-Protein Vegan Chocolate Pecan Protein Pudding

Can I make this dessert ahead of time?
Yes. Blend the pudding and prep the topping 24 hours in advance; then assemble and chill. Because it firms as it rests, overnight is ideal.

What protein powder works best?
Use a smooth, chocolate-flavored vegan blend you love (I used Vedge). If using unflavored, add 2–3 tbsp (12–18 g) extra cocoa and 1–2 tbsp (12–24 g) coconut sugar or maple to taste.

Is the tofu detectable?
Not really. Once blended with cocoa and chocolate, it tastes like classic chocolate pudding; moreover, the texture becomes mousse-like.

How can I reduce the sugar?
Swap 60–70% dark chocolate for the chips and reduce maple to 2 tsp (10 mL). Additionally, choose a low- or no-sugar protein powder.

Can I double the recipe for a crowd?
Absolutely. Use a high-capacity blender and chill in a 9×9-inch / 23×23-cm dish. Consequently, you can scoop or slice to serve.

Nut-free option?
Replace pecans with toasted pumpkin seeds or crisp rice for crunch. Then keep the maple-butter glaze as written.

Make it a moment: Serve each pudding with a dollop of coconut yogurt and a sprinkle of cocoa. As a result, your spoon hits cream, crunch, and cocoa in a single, celebratory bite.