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The Best Vegan Chocolate Pudding (Paleo, too!)

October 5, 2015 by Emily 178 Comments

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The BEST Vegan Chocolate Pudding – You’ll never believe this is dairy-free chocolate pudding! This vegan chocolate pudding is the real deal–chocolatey, rich, and creamy, with no avocado, banana, or tofu. It’s the perfect simple dessert (or packed lunch surprise!)

Paleo + Vegan Chocolate Pudding from One Lovely Life

Photos updated + video added January 2017

Sophie’s preschool has an awesome practice of eating class snacks. There’s a snack calendar with pretty healthy snack choices and each parent is assigned to bring snack once a month. There are pros and cons, of course. On the pro side, it’s a great way for positive peer pressure to help kids try new foods, and it makes it easy for most parents to just need to worry about sending in a snack once a month.

The cons mostly revolve around the difficulty of navigating a snack calendar with dietary restrictions. We try to provide a snack as close to what the class is having as possible (it helps her try new things and makes things easier on the teachers), but sometimes the class is having cheese cubes or crackers or something that makes things tricky.

Tricky as it is sometimes, it’s also been a chance to practice some homemade recipes for things since that’s easier and less expensive in lots of cases to tracking down pre-made equivalents of what the rest of the class is eating. Once or twice a quarter, for instance, the kids get to have chocolate pudding as part of their snack, and this is the BEST gluten-free, dairy-free chocolate pudding recipe we’ve put together.

It’s rich, creamy, and ULTRA chocolatey, all without dairy! It’s a decadent, delicious treat whether you have dietary restrictions or not!

Paleo + Vegan Chocolate Pudding from One Lovely Life
 

Dairy Free, Vegan Chocolate Pudding from One Lovely Life

OUR VEGAN CHOCOLATE PUDDING: NO WEIRD INGREDIENTS INCLUDED! 

A lot of vegan or dairy-free puddings use avocado, banana, or tofu to help the texture. Sophie’s texture issues are so acute that she can detect the avocado or tofu a mile away, and banana, well…it just really makes everything taste like banana.

This dairy-free chocolate pudding is the real deal–silky, thick, chocolatey and not too heavy. Thank heaven that dairy-free chocolate is a real thing. A real, beautiful, wonderful thing. There are several brands out there these days that sell dairy-free chocolate chips, and I want to send them all Christmas cards this year. We buy Enjoy Life or Guittard Extra Dark chocolate chips. (If you’re allergic rather than intolerant to dairy, you may want to avoid Guittard as there is a risk of cross-contamination, but we have never had a problem from the intolerance side.)

Paleo + Vegan Chocolate Pudding from One Lovely Life

FAQ + TIPS & TRICKS FOR PERFECT VEGAN CHOCOLATE PUDDING:

WHAT MILK CAN YOU USE FOR DAIRY-FREE CHOCOLATE PUDDING? I like using a combination of almond and coconut milk since it prevents either flavor from overpowering the chocolate and the coconut milk lends a nice richness. You can substitute other dairy-free milks, but know that if you’re skipping the coconut milk, your end result will be a bit thinner. If you’re not dairy-free, you can also use cow’s milk in the same proportions (the more skim the milk, the thinner the pudding).

ARROWROOT VS CORNSTARCH. You can use cornstarch instead of arrowroot if you like here. Arrowroot is a grain-free starch that’s common in allergy-free and paleo cooking. I like it here because it gives such a gorgeous texture, but if you’re a cornstarch fan, go for it! (Note: for paleo chocolate pudding, be sure to use the arrowroot option!)

MAKE IT THINNER OR THICKER. This vegan chocolate pudding does continue to thicken as it cools (as most homemade chocolate pudding does). If you want to loosen your pudding up a bit, just add a splash of milk and whisk it in.

HOW TO GET RID OF LUMPS IN YOUR PUDDING. I don’t mind a few little lumps here and there in my homemade chocolate pudding, but if you want yours completely smooth or end up with some accidental lumps, you can either whisk-whisk-whisk till things smooth out, or just use an immersion blender to smooth things out. It works like a charm!

CHANGE IT UP! If you want a change of pace, I like a few drops of almond extract in this for a little something extra, but it’s also completely delicious without it if you’re not a fan. I’ve also tried adding a few drops (2-3) of peppermint extract around the holidays and it was AWESOME.

ARE YOU A CHOCOLATE FAN? YOU MIGHT ALSO LOVE…

  • No-Bake Chocolate Berry Tart (Gluten-Free, Vegan)
  • Dairy-Free Chocolate Fondue
  • The PERFECT Gluten-Free Brownies
  • Flourless Chocolate Cake
  • Vegan Chocolate Chia Pudding

HELPFUL TOOLS & INGREDIENTS FOR THIS VEGAN CHOCOLATE PUDDING RECIPE:

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Dairy Free, Vegan Chocolate Pudding from One Lovely Life

The Best Vegan Chocolate Pudding


★★★★★

4.7 from 39 reviews

  • Author: One Lovely Life
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
Print Recipe
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Description

The best vegan chocolate pudding – made without avocado, banana, or tofu! This is the real deal–chocolatey, rich, and creamy.


Ingredients

Scale
  • 1 (13oz) can full fat coconut milk
  • 1 1/4 cups unsweetened almond milk
  • 3 Tbsp unsweetened cocoa or cacao powder
  • 4 Tbsp arrowroot starch/arrowroot flour
  • 1/3 cup coconut or maple sugar
  • 2/3 cup dairy free chocolate chips
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • pinch salt

Instructions

  1. In a medium saucepan, whisk together cocoa powder, arrowroot, and sugar. Pour in the coconut and almond milk and whisk to combine. Bring to a bubble over medium heat, stirring regularly. The mixture will slowly thicken as it comes to a low boil. Whisk it for about 2 minutes after it starts bubbling. You’ll feel it thicken.
  2. Remove from the heat and stir in chocolate chips, vanilla, almond (if using), and salt. Whisk until smooth.
  3. Transfer to a container or serving cups. Press plastic wrap against the surface of the pudding (to prevent a “skin” from forming). Refrigerate until completely chilled. Pudding will continue to thicken as it cools.
  4. If the pudding ends up thicker than you prefer, you can thin it out with a tiny drizzle of additional almond or coconut milk.

Notes

Thicker, thinner. This pudding does continue to thicken as it cools. If you want to loosen it up a bit, just add a splash of  milk and whisk it in.

What about lumps? I don’t mind a few little lumps here and there, but if you want yours completely smooth or end up with some accidental lumps, you can either whisk-whisk-whisk till things smooth out, or just use an immersion blender to smooth things out. Works like a charm!

  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: vegan chocolate pudding, dairy free chocolate pudding, paleo chocolate pudding, homemade chocolate pudding

Did you make this recipe?

Tag @onelovelylife1 on Instagram and hashtag it #onelovelyrecipe

The BEST Vegan Chocolate Pudding - This recipe is so easy. It's rich and creamy without any tofu, banana, or avocado.Dairy Free, Vegan Chocolate Pudding from One Lovely Life Paleo + Vegan Chocolate Pudding from One Lovely Life

Filed Under: Chocolate, Dairy Free, desserts, Gluten Free, Paleo, Recipes by Dietary Needs, snacks, sweets & treats, VALENTINE'S DAY IDEAS, Vegan

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Comments

  1. Paige says

    October 5, 2015 at 7:06 am

    This looks so delicious! We’ve been on the hunt for healthier desserts, and I love pudding! We’ll have to try this soon!

    Paige
    http://thehappyflammily.com

    Reply
  2. Melissa @ Bless this Mess says

    October 5, 2015 at 8:53 am

    I literally can’t even. SIGN ME UP!!!!!

    Reply
  3. Katie H. says

    October 5, 2015 at 11:08 pm

    I don’t even follow a vegan diet, and I want this! It looks divine!

    Reply
  4. HB says

    October 21, 2015 at 6:04 am

    Do you think tapioca starch would work in place of arrowroot here? Thanks! 🙂

    Reply
    • emily says

      October 21, 2015 at 4:02 pm

      HB – You can try it, but in my experience, the texture will be slightly more gloopy. You can sub the same amount of cornstarch in its place.

      Reply
      • Dawn says

        December 9, 2016 at 4:43 am

        Hello – I made this last nite subbing an equal amount of cornstarch. It turned out divine: silky, smooth, and even delicate. (Glad I chose the cornstarch as I was on the fence about the tapioca starch since I don’t have any arrowroot.) Would make a great pie filling!!! Bookmarking this one for later – 5 stars!

        ★★★★★

        Reply
        • Emily says

          December 9, 2016 at 5:23 am

          Dawn – I’m so glad you enjoyed it! It makes a GREAT pie filling! We made it for Thanksgiving and it was awesome!

          Reply
    • Jason says

      August 6, 2017 at 3:50 pm

      Yeah I used it .came out as some
      😄

      ★★★★

      Reply
  5. Ann says

    April 13, 2016 at 11:53 am

    What would be a good substitute for the almond milk, if trying to avoid all nuts for school? We have no intolerances to dairy, etc. and I’d love to be able to send it to school for a small lunchtime dessert. Thanks!

    Reply
    • Emily says

      April 13, 2016 at 12:05 pm

      If you’re not dairy free, you can absolutely make this with dairy milk in place of the almond milk. It should work like a charm!

      Reply
      • Myriam says

        December 18, 2017 at 12:20 pm

        Maybe you can try oat or rice milk 🙂

        Reply
  6. Deanna says

    May 3, 2016 at 10:59 am

    This looks wonderful! Do the chocolate chips serve as a thickening/texture agent or just another layer of chocolate flavor? Wondering if I can forego them and make the pudding sans chocolate chips.

    Reply
    • Emily says

      May 3, 2016 at 11:21 am

      They do both, I’m afraid. They finish thickening the pudding and lend most of the chocolate flavor. The cocoa powder lends some, but the real chocolatey flavor comes from the chocolate chips.

      Reply
  7. Liz says

    May 13, 2016 at 3:08 pm

    Approximately how many cups does this recipe yield?

    Reply
    • Emily says

      May 14, 2016 at 7:35 am

      Liz – This is between 3 1/2-4 cups of pudding. (Mine is usually closer to 3 1/2 cups) It’s plenty for a pie filling, or 4-5 servings.

      Reply
  8. Akela says

    May 21, 2016 at 8:29 pm

    I’m just leaving a comment as I noticed you didn’t have any reviewers to testify if this really is the best vegan chocolate pudding. ? I made this for the first time today and used maple syrup and didn’t have almond extract so left it out and it is really darn good! I haven’t made the weird tofu or avocado puddings just chia -which I do love. But this is a class of it’s own and is so thick and rich it truly is a chocolate pudding, not a vegan-so-it-will-have-to-do pudding either! Yum!

    ★★★★★

    Reply
    • Emily says

      May 22, 2016 at 5:52 pm

      Akela – THANK YOU! You made my day with such a nice comment! I’m glad you liked it! It’s just one of my all-time favorites.

      Reply
  9. Peace Wisdom Prosperity says

    May 31, 2016 at 2:42 pm

    I’ve just made this and followed the recipe to the T , thinking I’ll try the original and probably end up tweaking it to my liking….well lady let me me say, this recipe needs NO tweaking!! It’s perfect!!! It’s delicious!! It’s beyond delicious!!!
    I’ve always loved chocolate pudding and but hated the sadness that accompanied the scratching of the bottom of an empty cup of store-bought pudding. I always said “Man I could eat a whole pot of this” ….well….NOW I CAN! Thanks a million!

    ★★★★★

    Reply
    • Emily says

      May 31, 2016 at 4:55 pm

      Oh, I’m SO SO SO glad to hear it! What a fantastic comment to get today. Thank you so very much!

      Reply
  10. Peace Wisdom Prosperity says

    August 3, 2016 at 1:54 pm

    To make a vanilla version of this, would you simply omit the chocolate ingredients and add more vanilla extract? Wondering if anyone has ever tried this…

    Reply
    • Emily says

      August 3, 2016 at 4:13 pm

      I haven’t made a vanilla version before… Because you’d be removing the cocoa AND chocolate chips (which also add to the texture), I couldn’t guess at the amounts without doing some more experimenting. Sounds like vanilla pudding is a good recipe for me to try to develop!

      Reply
      • Peace Wisdom Prosperity says

        August 3, 2016 at 4:33 pm

        I was thinking that too…removing the cocoa and chocolate chips would strip it from its rich texture. I’m going to put on my thinking hat and looking forward to your development 🙂

        Reply
        • Demily says

          February 19, 2018 at 1:46 pm

          I was thinking the same thing and maybe, white chocolate chips and extra vanilla extract
          mmm
          coconut and white chocolate.

          drool

          ★★★★★

          Reply
  11. B says

    August 30, 2016 at 8:35 am

    How long will this keep in the refrigerator?

    Reply
    • Emily says

      August 30, 2016 at 10:32 am

      At least 4-5 days, but probably up to a week (ours never lasts that long because we eat it!)

      Reply
    • Anna says

      August 11, 2020 at 6:52 pm

      Ha! Mine didn’t last until midnight. It’s that good. Make it on a day when nobody else is in the house so you won’t have to share.

      ★★★★★

      Reply
      • Emily says

        August 12, 2020 at 3:03 pm

        Anna – You TOTALLY made my day! This is TOTALLY how it goes at our house, too!

        Reply
  12. Erin says

    August 31, 2016 at 9:28 am

    This recipe looks amazing! But I was just wondering if any of the coconut flavor comes through? I have a brother that hates coconut so I can make this and not tell him what’s in it, as long as he cant tell.

    Reply
    • Emily says

      August 31, 2016 at 10:35 am

      I’ve found that by mixing the almond and coconut milks, the coconut flavor is very diluted. If he’s a die-hard hater, he might still be able to tell. I’ve tried making this with all almond milk, and it was just a little too thin for my taste.

      Reply
      • Demily says

        February 19, 2018 at 1:54 pm

        I was thinking about a coconut free version, dairy free version..
        whole fat coconut is very high in fat. hmmm
        how about a cashew nut butter for fat?
        omit coconut milk and add nut butter with maybe extra white chocolate

        no test kitchen here
        I would suspect the chia version might be a good combo
        the cooking of the base (sugar/starch/fluids)

        this also would make a really excellent non dairy iced numnum

        caramel sauce… mini m&m’s

        Reply
        • Emily says

          February 19, 2018 at 2:27 pm

          You could certainly try your suggestions, though I wouldn’t be able to guarantee results. Best of luck!

          Reply
        • anonymous says

          February 7, 2020 at 12:19 pm

          Coconut fat is healthy. This misnomer of fats being bad needs to be erased. Good fats are good for you. Nuts are just as high in fat as coconut. Feed your body healthy foods and it will respond nourishingly.

          Reply
  13. Christina says

    November 20, 2016 at 9:04 am

    I made this as is and it’s delicious. Celiac and dairy free here and very easy to make such a chocolate bomb. Is great with some fresh raspberries for relief from the richness or serve with whipped topping for more calories lol. I would say that I didn’t find it very sweet which was excellent for my adult palate but if you wanted something closer to a sweeter milk chocolate version add a bit more sugar. I used the coconut sugar so perhaps it’s less sweet on the palate than white sugar.

    Did I mention how fast you can make this??? Thanks for the recipe.

    Reply
    • Emily says

      November 20, 2016 at 1:38 pm

      I’m so glad you enjoyed it Christina! I love it, too!

      Reply
  14. Jamie Herrick says

    January 24, 2017 at 1:58 pm

    I saw the picture pop up on Instagram today and thought I have strawberries, I have to make this! Just cooked it and can’t wait till dinner to eat it. And thanks for a healthier recipe, this is one I won’t feel guilty letting my 20 month old eat!

    Reply
    • Emily says

      January 24, 2017 at 1:59 pm

      Oh, I hope you love it! It’s been one of our favorites for the last couple years and it makes me so happy every time!

      Reply
  15. Caitlin says

    January 25, 2017 at 7:42 am

    Could you use regular sugar in place of the coconut sugar?

    Reply
    • Emily says

      January 25, 2017 at 8:43 am

      Absolutely! You can use the same amount of white sugar. 🙂

      Reply
  16. Melanie says

    February 14, 2017 at 11:36 pm

    Made this for a Valentine treat and topped it with raspberries! I have really come to trust the recipes you post. I have made quite a few and they have all been wonderful! Thank you for helping our gluten-free, dairy-free household! My husband is also has to be salt-free if you can imagine.

    Reply
    • Emily says

      February 15, 2017 at 5:42 am

      I’m so glad you enjoyed it! (Salt free would be so tough!)

      Reply
  17. Abi says

    February 15, 2017 at 12:05 pm

    This recipe is absolutely delicious! Thank you for sharing.

    Can it also be made with reduced-fat coconut milk? I’m worried that the texture will be too thin if I don’t use the full fat version, but I’d like to omit a few calories if possible.

    ★★★★★

    Reply
    • Emily says

      February 15, 2017 at 4:16 pm

      Abi – I’m so glad you enjoyed it! I’ve tried it with reduced fat coconut milk (still the canned kind) and it does turn out a bit thinner. If you’re want to offset this a bit, you can add an extra Tablespoon of thickener (arrowroot/cornstarch) to the mixture. It won’t be exactly the same, but it’s okay! I don’t recommend using the carton coconut milk since it’s VERY thin and your pudding won’t set up properly. Hope that helps! Thanks so much for your comment!

      Reply
  18. victoria Farahbakhchian says

    February 20, 2017 at 8:15 pm

    Best chocolate pudding recipe ever.

    ★★★★★

    Reply
    • Emily says

      February 21, 2017 at 8:28 am

      I’m so glad you love it! It’s my all-time favorite!

      Reply
  19. Jamie Herrick says

    March 14, 2017 at 4:46 pm

    Made this a couple of weeks ago and it was heavenly! Ate it with strawberries and it was SO good. Just made it into mini pies tonight for PI day. Chocolate cookie in a muffin liner for the crust and made the pudding with peanut butter chips instead of chocolate chips and whipped cream on top. Haven’t tasted it yet but hoping it’s yummy and chocolaty PB goodness!

    ★★★★★

    Reply
    • Emily says

      March 14, 2017 at 6:52 pm

      YUM! Peanut butter chips sound amazing!

      Reply
  20. Sue Mitchel says

    March 24, 2017 at 7:50 pm

    yumm..cant wait to try it..i might try it with carob chips even as cocoa causes me some issues.

    Reply
    • Emily says

      March 25, 2017 at 12:16 pm

      Sue – I’d love to know how it turns out with the carob chips if you try it that way!

      Reply
  21. Sherri West says

    April 5, 2017 at 6:24 pm

    This is delicious! I used maple syrup instead of sugar. I never have it it. It turned out a little soupy so I added a quarter cup chia seeds. Thanks for the recipe.

    ★★★★

    Reply
  22. Becky says

    April 14, 2017 at 8:00 am

    Eager to give this a try. Thanks for having the “print” so easy to find and keep your recipe in my physical collection!

    Reply
    • Emily says

      April 14, 2017 at 12:04 pm

      My pleasure! I hope you LOVE it, Becky!

      Reply
  23. Mark ramos says

    April 22, 2017 at 4:30 pm

    Made pudding! Excellent and so easy a retired Entomologist could make it!

    ★★★★

    Reply
    • Emily says

      April 23, 2017 at 7:03 am

      Mark – I’m so glad to hear that! (Also: one of my son’s dream jobs right now is entomologist!)

      Reply
  24. Jamie Beth Bowman says

    May 5, 2017 at 6:17 pm

    My 21 year old son just had his wisdom teeth extracted, I bought DF ice cream, sorbet, yogurt, what did he want pudding? Found this recipe, whipped it up (had everything in the freezer or cupboard, and it is AMAZING! Thank you.

    Reply
    • Emily says

      May 5, 2017 at 7:25 pm

      Oh, I’m so glad this hit the spot! Wisdom teeth recover can be so rough!

      Reply
  25. Susan says

    June 1, 2017 at 10:26 pm

    Unfortunately I did not like the texture of this amazing sounding recipe. I followed the recipe as written, but found it to be slimey or glue-like in consistency. Not creamy. Had to dump it, no one in my family would eat it. Is there something you can suggest that I may have done wrong?

    ★

    Reply
    • Emily says

      June 2, 2017 at 5:29 am

      Susan – I’m so sorry to hear that! Have you made a lot of homemade pudding in the past? I’ve found most homemade puddings are more thick and dense than anything store-bought. Stirring it back up before I serve it tends to help me get a little more air into it (which can lighten it back up a bit). Mine has never been slimy before, though–that sounds awful! Was it from condensation on the top, or all throughout? I’m so sorry!

      Reply
    • Carrie says

      September 25, 2017 at 5:34 pm

      Sorry, I totally appreciate your recipe, but I found the same issue with texture. I think the culprit was the arrowroot. My daughter is a vegan and I am always looking for dinner/food ideas, I found the pudding had a very rubbery and gluey, icky texture.. I would have used cornstarch, but somewhere in the write up it said the texture that arrowroot added was great. The flavor was good, but the texture was awful, and I couldn’t even eat it. I will try another time with cornstarch, ’cause the texture of arrow root is HORRIBLE! Sorry for any offense – I so appreciate the overall recipe and I will post again to say how it comes out with cornstarch.

      ★★★

      Reply
      • Emily says

        September 25, 2017 at 7:36 pm

        Carrie – No offense taken! Everyone’s tastes and preferences are different, and it sounds like you have a great plan for next time!

        Reply
  26. kat says

    June 17, 2017 at 7:17 pm

    Do you have to make this with arrowroot because I couldn’t find any around my area.

    Reply
    • Emily says

      June 18, 2017 at 5:39 am

      Nope! In the “notes on the recipe” section, you’ll see that cornstarch will work too!

      Reply
  27. Jamie says

    June 18, 2017 at 9:46 pm

    Made this tonight and it was fantastic! Probably the best, and easiest, vegan chocolate pudding I’ve found. It was a huge hit with my kids and my husband even enjoyed it. I usually modify recipes, but I didn’t need to change anything with this.

    Reply
    • Emily says

      June 19, 2017 at 5:28 am

      I’m SO glad to hear that! It truly is my all time favorite!

      Reply
      • Jamie says

        June 19, 2017 at 4:46 pm

        I had to come back and add… We had a little bit left over from last night and I added it to some CocoWhip vegan whipped topping. It made it like a mousse. Thank you again for a great recipe!

        ★★★★★

        Reply
        • Emily says

          June 19, 2017 at 7:45 pm

          Ooh that sounds so great!

          Reply
  28. ZoeB says

    June 19, 2017 at 8:14 pm

    I just made this, the liquid os uber delicious but it’s not solidifying at all. Any tips? Thank you!!

    Reply
    • Emily says

      June 20, 2017 at 5:51 am

      Oh, dear! I’d love to help. How long did you refrigerate it? Did you use arrowroot or cornstarch?

      Reply
  29. Judy Burton says

    June 21, 2017 at 12:12 pm

    Can you tell me the carb count per serving? Thanks!

    Reply
    • Emily says

      June 21, 2017 at 12:25 pm

      Judy – I don’t have nutrition facts available (the software isn’t in my budget right now), but you can import the recipe into any free online calculator. My favorite is MyFitnessPal (the app or the site) because you can import recipes straight from the web. Wishing you well!

      Reply
  30. Elizabeth says

    August 12, 2017 at 10:50 pm

    I have never used coconut milk from a can. Do you use everything in the can?

    Reply
    • Emily says

      August 13, 2017 at 6:10 am

      Elizabeth – What do you mean? I primarily use fresh ingredients, with a few pantry staples (like diced tomatoes, tamari, coconut milk, etc.) Canned coconut milk is really common where I live, and is much more thick than anything I can find in cartons. It gives such a delicious rich texture to this pudding that I love using it here.

      My almond milk is the kind from a carton (sold in the refrigerated section).

      Reply
  31. Emily says

    October 2, 2017 at 8:26 pm

    Did you use semi-sweet or dark chocolate chips?

    Reply
    • Emily says

      October 3, 2017 at 6:54 am

      My favorite are dark, but I usually make this with semi-sweet (my family’s favorite). Use what you like!

      Reply
  32. Miraga says

    October 27, 2017 at 8:40 am

    I am making the gradual shift to a more dairy free existence and this recipe caught my eye. I made it last night and it is absolutely wonderful. I didn’t add the almond extract but will try when I make this again. The texture reminds me more of a chocolate mousse which thrilled me for it met my individual preference. I did find that the shifting from cows milk to alternative milks (coconut and almond) may take some getting used to but even though the flavor difference is apparent I don’t think it takes away from the taste.

    ★★★★★

    Reply
    • Emily says

      October 27, 2017 at 8:50 am

      I’m so glad to hear that you enjoyed it. I love that it feels rich and luxurious! Switching to dairy free milks does take some adjustment time, but I’m wishing you all the luck in the world as you make the transition!

      Reply
  33. Julia says

    November 1, 2017 at 4:12 pm

    Emily thanks for sharing that seriously amazing chocolate pudding recipe !!! I have made it twice within the past week. I love it 🤗

    ★★★★

    Reply
    • Emily says

      November 1, 2017 at 4:14 pm

      Julia – I’m SO HAPPY to hear that! We made it last week for Halloween “dirt pudding” cups and loved it all over again!

      Reply
  34. Kait says

    November 9, 2017 at 9:14 pm

    I haven’t had chocolate pudding in years but as soon as I saw this recipe I got an intense craving. This hit the spot! I used coconut cream and it turned out super thick and creamy. I also used cornstarch as that’s what I had. The texture wasn’t as smooth as I hoped but the flavor was so good. Does arrowroot make the texture smoother or is there something else I can do to make the cornstarch texture smoother?

    Reply
    • Emily says

      November 10, 2017 at 4:32 pm

      I’m really glad it hit the spot. My biggest tip for smooth pudding is sifting the cocoa powder. It can sometimes create lumps that just never quite seem to go away. Did you sift? I’ll keep thinking…

      Reply
  35. Jennifer says

    November 14, 2017 at 3:09 pm

    I’m making this for a pie filling for my daughter’s birthday. I was going to make it, chill it, then rewhip it to pile high in my pie crust. Do you think it will maintain the thickness if I whip it after chilling?

    Reply
    • Emily says

      November 14, 2017 at 3:50 pm

      Jennifer – I think it will be GREAT whipped after chilling. My kids just LOVE this in pudding pie. I hope your daughter does, too! (and happy birthday to her!)

      Reply
  36. Selina says

    December 18, 2017 at 5:55 am

    Hello, thank you for the recipe, can you substitute the chocolate chips for a vegan chocolate bar? Maybe I could grate it or break into pieces? Thanks!

    Reply
    • Emily says

      December 18, 2017 at 12:45 pm

      Yes! I’m sure that would work great! I’d just chop it or grate it so it can melt easily!

      Reply
  37. Kristol says

    December 20, 2017 at 5:32 pm

    I’ve been using this recipe for a while now and I love it! Thank you so much for sharing! I often wonder though what is the purpose of adding the vanilla after removing from heat instead of before? Does it affect the flavor or the texture?

    Reply
    • Emily says

      December 21, 2017 at 7:58 am

      I’m so glad you enjoy it! The reason you add the vanilla after is to preserve its flavor. Because most vanilla extract is alcohol based, it can cook off during the cooking process, which weakens the flavor. You can always add extra at the beginning, knowing that some of it will cook off during the cooking process, or you can add a little extra at the end, if needed. It’s totally up to you!

      Reply
  38. Shanese says

    December 27, 2017 at 3:04 pm

    Just made this and it is soooo delicious!
    I had sweetened almond milk, cornstarch, and a 14 oz. can of coconut milk on hand and added a bit more sugar and some maple syrup.
    To intensify the chocolate flavor I also added about 1/2 tbsp of espresso powder.
    To make the pudding extra smooth I sifted all the dry ingredients into the pan before stirring together then slowly drizzled in the almond and coconut milk while whisking altogether.
    Thanks for sharing this recipe; I’ll be making more for sure!

    ★★★★★

    Reply
    • Emily says

      December 27, 2017 at 3:47 pm

      It sounds like you did an AMAZING job making it taste incredible! Thanks for your tips and suggestions!

      Reply
  39. Lucy says

    January 1, 2018 at 2:08 pm

    Bless, I love pudding but dairy hates me.
    Gotta try this chocolatey bidness out! <3

    ★★★★★

    Reply
    • Emily says

      January 1, 2018 at 7:32 pm

      Ha! I hope you love this as much as we do!

      Reply
  40. Tiffany says

    January 8, 2018 at 5:22 pm

    Made it! Mother and Son approved! I used to try to get him to eat my avocado chocolate pudding but he kept saying something was off and he didn’t like it…BUT this one hits the spot for him! He’s so happy he can eat pudding without worrying about triggering his allergies or eating “something off.” Thank you!

    ★★★★★

    Reply
    • Emily says

      January 9, 2018 at 5:59 am

      Hooray! That’s so wonderful to hear! My kids both just LOVE this one, and I love that they don’t have to miss out!

      Reply
  41. Lynsey says

    January 24, 2018 at 3:50 pm

    Do you think I could use flax or soy milk instead of the almond milk? My little one has dairy and nut allergies.

    Reply
    • Emily says

      January 24, 2018 at 4:02 pm

      Yes! You can sub basically any milk for the almond milk. The coconut milk is a little harder (but still possible) to substitute, since using a thinner milk will result in a thinner consistency for the pudding. I hope you love it!

      Reply
  42. Michele says

    February 3, 2018 at 7:05 pm

    Wow! So good. Sprinkled sea salt on the top.

    ★★★★

    Reply
    • Emily says

      February 3, 2018 at 7:40 pm

      Hooray! So glad you enjoyed it! I love it with sea salt!

      Reply
  43. Jennifer says

    February 5, 2018 at 1:44 pm

    Can you freeze the pudding?

    Reply
    • Emily says

      February 5, 2018 at 7:29 pm

      Jennifer – I have never had good luck freezing pudding before. I haven’t tried it on this recipe, but it hasn’t worked well for me in the past. The binders don’t always hold and the texture can get gloppy and separated upon thawing. I’m sorry!

      Reply
  44. Tammy Loewen says

    February 28, 2018 at 10:40 am

    what is the nutritional value of this pudding. I do not like tofu pudding so I want to try something else. I am on a daily 1200 calorie meal plan. but i need this pudding to be 110 calories for 1/2 cup and only 7 net carbs. please post nutritional value… i can not find it on this page. thanks

    Reply
    • Emily says

      February 28, 2018 at 11:26 am

      Tammy – I don’t have nutrition facts available on my site for this one yet. You’re welcome to plug it into any free online calculator! My Fitness Pal is my favorite (the app or the site).

      Reply
  45. Brandon says

    March 24, 2018 at 11:21 pm

    Hi I use to buy ZenSoy chocolate pudding but they seem to be out of business. I can’t find Vegan and Gluten free pudding anywhere. So I made yours. Wow it is amazing!

    I have a question about the heating. What purpose does it serve? ( sorry for the dumb question)

    Also I made it once with corn starch, it came out very think, maybe too think after 24 hours in the fridge.
    I made it once with arrowroot, it did not firm up much.

    Not sure if I am under heating it, but I don’t want to burn it.

    Any tips?

    Thanks.

    Reply
    • Emily says

      March 25, 2018 at 5:24 am

      Brandon – Thanks so much for your comment! That’s not a dumb question at all. The heat activates the thickening properties of the cornstarch or arrowroot. If you don’t heat it, it cannot thicken.

      This homemade pudding is thicker than some store-bought varieties (many homemade puddings are), but it does sound liker perhaps it was over-cooked with the corn starch and not quite long enough with the arrowroot.

      If you keep your heat on medium-low, whisking pretty constantly, then pull it off the heat when it’s visibly thicker, I think that should help. (Did you by chance watch the recipe video? I think it gives a good visual of the state you’re looking for.) One trick is that it should be thick enough to coat the back of a spoon well (if you run your finger along the back of the spoon, the line where you moved your finger should stay visible). Another trick is that if you *do* accidentally get it too thick, you can loosen it back up with some additional milk and some whisking after it’s refrigerated.

      I hope some combination of those tips helps for next time! Thanks again for leaving your comment!!!

      Reply
  46. Brandon Yates says

    March 27, 2018 at 8:16 pm

    Hi Emily,

    Just following up- Thank you very much for the tips.
    I made the pudding again (with Arrow Root) and kept it over the heat a little longer. It firmed up better.
    And a few hours in the fridge made it perfect!

    I am a gluten-free vegan and it is very hard to find pudding that I can eat, this is great!

    ★★★★★

    Reply
    • Emily says

      March 28, 2018 at 7:11 am

      Oh, I’m SO GLAD! It really is so hard to find a good GFDF pudding out there, and this is our favorite!

      Reply
  47. Paula says

    March 31, 2018 at 1:44 pm

    I’m making a chocolate pudding pie with this recipe. Can I pour the warm pudding into a chocolate crumb pie crust right away? The pudding is delicious and I used the reduced fat coconut milk!! I cannot, in good conscience use the full fat coconut milk.

    ★★★★★

    Reply
    • Emily says

      March 31, 2018 at 2:02 pm

      Paula – You should be able to pour the pudding right into the prepared/baked crust and refrigerate it that way. (Also – The pudding may be a bit thinner with the reduced fat milk!)

      Reply
  48. Rachel says

    April 10, 2018 at 4:00 am

    Hi there! This looks delicious!! I’m planning to make today but have a quick question- for the can of coconut milk, do you use the full can (including coconut water) or just the cream at the top?

    Thank you!!

    Reply
    • Emily says

      April 10, 2018 at 5:18 am

      The full can 🙂 Hope you love it!

      Reply
      • Rachel says

        April 10, 2018 at 7:35 am

        Thank you!!!

        Reply
  49. Jennifer says

    April 16, 2018 at 6:29 am

    Thank you so much for this recipe! It’s absolutely delicious and you wouldn’t know that it’s a vegan recipe. The texture and flavor of this pudding are outstanding!

    Reply
    • Emily says

      April 16, 2018 at 1:51 pm

      You MADE my day! What a sweet review. Thank you! I’m so glad you loved it as much as we do!!!

      Reply
  50. Jamie says

    April 30, 2018 at 8:44 am

    I only have coconut cream in my pantry. Can I sub that for the full fat coconut milk?

    Wanting to test this recipe today for a wiggly worm / muddy puddles dessert for my daughter’s first birthday!

    Thanks!

    Reply
    • Emily says

      April 30, 2018 at 10:15 am

      Jamie – Yes–BUT! If you use a full can of coconut cream, it will be VERY thick, so I recommend doing HALF the amount of coconut cream and adding more water or almond milk for the rest. (So I’d add half the can of coconut cream, put the rest in your fridge and then add half a can worth of extra almond milk (or water)).

      Reply
  51. Tara says

    April 30, 2018 at 3:55 pm

    It’s been a couple of years since I went vegan, and had chocolate pudding. I had a craving and found your recipe and I’m so glad I did! I thought I had coconut milk in the pantry, but unfortunately I was out so I used all almond milk. It turned out a bit thin, but thick enough and deliciously creamy! Thanks for the awesome recipe (:

    ★★★★★

    Reply
    • Emily says

      May 1, 2018 at 5:35 am

      Oh, I’m so glad! Hope you love it even more next time when you try it with half coconut milk!

      Reply
  52. Lele says

    June 12, 2018 at 9:23 am

    DELICIOUS! Very easy to make, a bit too much sugar for my taste (no, it’s not, I’m just supposed to be on a sugar-free diet), the consistency is just perfect and I will definitely make it again.

    ★★★★★

    Reply
    • Emily says

      June 12, 2018 at 11:37 am

      Lele – This comment made my day! Thank you so much for making me smile!

      Reply
  53. DIANE says

    July 7, 2018 at 1:31 pm

    Holy moly. Best pudding EVER. To the person who had trouble getting it to set up…. I had no trouble but I also whisked the bejeebers out of it the entire time. The texture on this is amazingly smooth and creamy. I’m going to use this as food samples in a class I’m teaching on how to replace dairy in your life. Thank you for this secret weapon in exposing people to the fabulousness of plant-based cooking. Great job.

    ★★★★★

    Reply
    • Emily says

      July 8, 2018 at 5:31 am

      Oh my GOODNESS! This review totally made my weekend. Thank you so much for sharing this with me!

      Reply
  54. Joanne says

    July 10, 2018 at 4:14 pm

    Wonderful recipe. Thank you! I have to be gluten and dairy free for health reasons and with this recipe I can have pudding again. Insert happy dance here!

    I adjusted the ingredients slightly by using Ripple pea protein alternative milk along with Ripple’s version of 1/2 and 1/2 for thickness as coconut milk doesn’t agree with me. I also decreased the cocoa powder to 1 tablespoon, and used a mix of Enjoy Life semi and bitter sweet chips.

    Many thanks again!

    Reply
    • Emily says

      July 10, 2018 at 7:05 pm

      Oh, I’m SO happy to hear this! Thank you so much for sharing. You’re the BEST!

      Reply
  55. Danielle says

    August 7, 2018 at 7:22 pm

    I just made this while procrastinating schoolwork, and it was completely worth it. This is honestly the best homemade pudding I have ever had! I can’t wait to make it again for a pie or cake filling! Thanks for creating and sharing this with us, keep all the deliciousness coming 🙂

    ★★★★★

    Reply
    • Emily says

      August 8, 2018 at 5:52 am

      Danielle – YAY! You totally made my day. Thank you so much for taking the time to review the recipe!

      Reply
  56. Christine T says

    September 14, 2018 at 12:51 am

    Followed the recipe almost exactly just switched out the arrowroot starch for corn starch and used almond milk instead of hazelnut milk because that’s what I had opened already. Turned out great. I had to scrape the bottom of the pan or it got sticky on the pan and whisk throughout, but that was the hardest part (and it wasn’t even hard). Very good and very easy

    ★★★★★

    Reply
    • Emily says

      September 14, 2018 at 8:26 am

      Oh, I’m SO GLAD you liked it!!!

      Reply
  57. Emily A says

    November 12, 2018 at 10:15 am

    So many comments! Just discovered that I only have 1 tbsp of cornstarch left and no arrowroot starch. The internet thinks flour might work instead but I’m hesitant. Should I just wait until I can get to the store? Thanks!

    Reply
    • Emily says

      November 12, 2018 at 4:43 pm

      I wouldn’t use flour for this recipe myself. I’d wait till you have a chance to get to the store for best results. 😊

      Reply
  58. DIANE BASSETT says

    November 16, 2018 at 1:05 pm

    I made this once, per the recipe, and found the texture after chilling to be a too firm and gel like. I made it again and reduced the amount of arrowroot down to 1-2 Tablespoons and the consistency and texture (and taste!) were perfect.

    ★★★★

    Reply
    • Emily says

      November 16, 2018 at 1:55 pm

      So glad you found a balance you liked!

      Reply
  59. Crystal says

    December 23, 2018 at 10:20 am

    How many days does this pudding last for in the fridge?

    Reply
    • Emily says

      December 24, 2018 at 5:04 am

      Covered well, it’ll last about 4-5 days. 🙂

      Reply
  60. Cassandra says

    January 21, 2019 at 4:31 am

    Have you ever made dairy-free banana pudding? I have yet to find a good recipe 😕

    Reply
    • Emily says

      January 21, 2019 at 5:40 am

      I haven’t yet. I wonder if you’d like this? I’ve been meaning to try it!

      Reply
  61. Jessica Flory says

    January 31, 2019 at 6:52 pm

    Awww man, mine didn’t thicken up even after several hours in the fridge. We heated it in the microwave and it sure made delicious hot chocolate haha! Could it be that I used homemade almond and coconut milks? It was still yummy!

    ★★★★

    Reply
    • Emily says

      February 1, 2019 at 5:14 am

      Oh no! It *could* be the homemade milks, depending on how thick they were. Did it thicken in the pan as you were cooking it?

      Reply
  62. kat says

    February 3, 2019 at 12:28 pm

    love this recipe, followed mostly but I couldn’t bear to use full fat coconut milk so I used almond/coconut milk and 1 less tbsp of cornstarch and i used vermont maple syrup.
    WOW it is wicked good, firmed up nice oh and i didn’t use the wrap to prevent the skin, who doesn’t like that? thanks for this 😺

    ★★★★★

    Reply
    • Emily says

      February 3, 2019 at 6:38 pm

      I’m so glad you enjoyed it! Yum!

      Reply
  63. Zeena Nozetz says

    February 13, 2019 at 7:02 am

    I just want to verify when you say 4 tbsp arrowroot starch/flour it means either starch or flour not both correct?
    for the vegan pudding
    thank you so much

    Reply
    • Emily says

      February 13, 2019 at 7:05 am

      Zeena – Sorry for the confusion! I mean 4 Tbsp arrowroot. It’s sometimes labeled as arrowroot starch or arrowroot flour (or even arrowroot powder). I would not recommend actual flour for this recipe. 🙂

      Reply
  64. Danielle says

    February 17, 2019 at 9:57 am

    I looooove chocolate pudding and this was one of the first desserts I made upon going vegan, so I’ve been a long time fan. This weekend I made it as a pie filling for my dad (with a graham cracker crust) for my dad for his birthday and he looooved it! He’s not vegan by any means, nor is anyone else in my family, and they all agreed it was the best pudding/pudding pie they’ve ever had! Thanks so much for this recipe <3

    My next experiment will be using it as filling in a chocolate layer cake 😀

    ★★★★★

    Reply
    • Emily says

      February 18, 2019 at 5:27 am

      Ahhh! I love hearing this! It’s my FAVORITE and it’s often the first pie gone at Thanksgiving when I serve it with graham cracker crust. So good! Using it as cake filling sounds incredible–I’d love to know how it goes!

      Reply
  65. Ewa says

    February 24, 2019 at 8:26 am

    Hi. I love the recipe but I can’t have chocolate. Can I replace it with something?

    Reply
    • Emily says

      February 24, 2019 at 9:43 am

      Not for this recipe. The chocolate is essential for texture and flavor. I’m sorry!

      Reply
  66. Brenda Cruz says

    March 18, 2019 at 6:53 pm

    Does this store for a couple days?

    Reply
    • Emily says

      March 19, 2019 at 5:17 am

      Yes! It’ll keep for at least 3-4 days in the fridge. I recommend pressing plastic wrap on the surface (or beeswax wrap if you prefer), so it doesn’t get the “skin” that homemade puddings tend to develop, but it’ll easily keep for a few days. (That said–some people LOVE that part!) 🙂

      Reply
  67. Nicole Kuhlmann says

    April 25, 2019 at 5:42 pm

    Do you use the meat in the coconut milk?

    Reply
    • Emily says

      April 26, 2019 at 5:47 am

      I use the entire can. (I usually give it a good shake before opening it) 🙂

      Reply
  68. Melissa says

    May 1, 2019 at 9:44 pm

    This recipe is amazing! Thank you!! Have you used a variation of this recipe to make vanilla pudding? I can’t find a good vanilla pudding that’s soy, dairy and corn free. Thanks!

    ★★★★★

    Reply
    • Emily says

      May 2, 2019 at 5:04 am

      Melissa – I’m SO glad you liked it! I’ve been working on a vanilla version, but don’t have it *quite* ready yet. Stay tuned! I’m hoping to get it out in the next few months! 🙂

      Reply
  69. Angela says

    August 8, 2019 at 8:35 pm

    I made this with sugar, a mix of soy milk and reduced fat canned coconut milk (because I’m too short to eat that many calories), and an additional tablespoon of thickener to be sure it didn’t come out thin due to my coconut milk choice.

    It was very chocolatey and yummy, especially poured into a peanut butter-graham cracker crust. 😋

    ★★★★★

    Reply
    • Emily says

      August 9, 2019 at 7:25 am

      PEANUT BUTTER GRAHAM CRACKER CRUST!!!!! That sounds amazing! (So glad you liked the pudding! It’s my favorite!)

      Reply
  70. Monica says

    August 18, 2019 at 5:12 pm

    I made this recipe times 6 to take to church. It was delicious. I had trouble thickening with arrowroot, so I used cornstarch instead. I also used 2/3 of dark cocoa and 1/3 Hershey cocoa. It balanced the chocolate flavor. Thank you for this amazing recipe.

    Reply
    • Emily says

      August 18, 2019 at 5:44 pm

      WOW!!! That’s fantastic! Love the idea of combining dark and regular cocoa. I’ll have to try that!

      Reply
  71. Heidi says

    October 8, 2019 at 4:09 pm

    Awesome Recipe, excited to offer the kids at school a Vegan/GF option for my halloween dirt cups (using zombie sour patch kids) They feel left out most years. so excited to have an option for them and test it out on my 2 year old. 🙂

    Reply
  72. Bess says

    November 13, 2019 at 8:48 pm

    I’m so excited about trying this recipe! Sounds delicious! I was reading over the comments and noticed that you’ve used this pudding as a filling in a chocolate pie. Would you mind sharing the recipe (or link) you use for the vegan pie (including the crust)? Thanks!

    Reply
    • Emily says

      November 14, 2019 at 5:15 am

      Bess – Yes! I usually make my old banana cream pie graham cracker crust (using dairy free butter) and GF grahams (like Kinnikinnik brand). If you can’t find GFDF graham crackers or crumbs, you can follow a recipe online for GF + Vegan graham crackers or buy a pre-made crust. This one uses honey flavor but no honey.

      Or, if you prefer a traditional pie crust, this one is vegan + gluten free! You’ll want to blind bake it till it’s fully cooked through and cooled before adding your filling. (see this post) for a tutorial.

      Reply
  73. Alex C. says

    November 18, 2019 at 3:14 pm

    Hello, I’m a little confused about the issue of using cornstarch instead of arrowroot. Up above, in the section labeled, “Notes about the recipe”, you wrote: “Arrowroot vs. Cornstarch. You can use cornstarch instead of arrowroot if you like here. Arrowroot is a grain free starch that’s common in allergy free and paleo cooking. I like it here because it gives such a gorgeous texture, but if you’re a cornstarch fan, go for it!”. To me, this implies that you should do a 1:1 substitution of cornstarch instead of arrowroot. But then down in the comments section, you wrote: “You can sub twice the amount of cornstarch in its [arrowroot’s] place.” Can you clarify? Thanks.

    ★★★★★

    Reply
    • Emily says

      November 19, 2019 at 5:32 am

      Alex – I’m sorry for the confusion. I use a 1:1 substitution of cornstarch for arrowroot. That particular response was when talking about tapioca starch and I’ve since updated my stance. (I’ve updated the comment to reflect that as well, so no one else gets confused).

      Reply
  74. Ina says

    November 23, 2019 at 9:41 pm

    Hi, Emily! I am wondering if I could use agar-agar instead of the arrowroot starch. Do you think it would be a good substitute?

    Thank you

    Reply
    • Emily says

      November 24, 2019 at 6:06 am

      Ina – I’ve never worked with agar-agar before, I’m sorry. I don’t feel like I could advise you! If you give it a try, I’d love to know how it goes!

      Reply
  75. Anonymous says

    January 10, 2020 at 7:32 pm

    SO GOOD!!! We made this last night, and we can’t believe how good it is. The mouthfeel is so silky, and it’s deeply chocolaty. Thanks for the recipe.

    ★★★★★

    Reply
    • Emily says

      January 13, 2020 at 7:15 am

      I’m SO glad you enjoyed it! It’s my FAVORITE! 🙂

      Reply
  76. NISHITA JAIN says

    February 7, 2020 at 4:16 am

    What is the shelf life of this pudding? Can I make it while meal prep? Thanks 😁😁

    ★★★★★

    Reply
    • Emily says

      February 7, 2020 at 6:52 am

      It should last at least 4-5 days in the fridge! 🙂

      Reply
  77. Richard says

    February 9, 2020 at 1:08 am

    Excellent recipe! If I didn’t know that it was vegan, I would never have guessed. There’s barely a hint of coconut flavor and the balance of chocolate and sweetness is perfect. Thanks for a great recipe!

    ★★★★★

    Reply
    • Emily says

      February 9, 2020 at 10:11 am

      Richard – THANK YOU for taking the time to leave a review! I’m so glad you liked it as much as we do. It’s our favorite!

      Reply
  78. Brien says

    March 28, 2020 at 5:58 pm

    How long do you leave in fridge to chill? Mines still a bit runny 🙁

    Reply
    • Emily says

      March 29, 2020 at 10:26 am

      Brien – Mine is usually set in 2-3 hours. If yours isn’t as thick as you like there are a few things that could have caused this. Did you use another kind of milk? Did you use cornstarch or arrowroot? Also, was the pudding thickened when you pulled it off the stove and added the chocolate chips?

      If you used a different milk or milk combination, your pudding can turn out thinner. Also, the pudding should have thickened at least somewhat before pulling it off the stove (the video gives a good idea of what it should look like).

      After adding the chocolate chips, it gets even thicker and sets to a quite-thick pudding. I’m so sorry if yours didn’t turn out the way you were expecting!

      Reply
      • Brien Van Dyke says

        March 29, 2020 at 10:28 am

        Yeah I’m thinking I just didn’t let it cook long enough for it to get thick. About how long do you let it cook on the stove before adding the chocolate chips and vanilla? I used arrowroot and coconut milk and almond milk, so same ingredients 🙂

        Reply
        • Emily says

          March 29, 2020 at 10:42 am

          Oh, bummer. I’m so sorry!

          It depends on the exact temperature of your stove for how long it takes to come to a boil, but once it comes to boil (you can see bubbles bursting on the surface), I usually cook it for about 2 minutes, whisking the whole time. You’ll be able to see the path of your whisk through the pudding and know that it’s thickened. You can also dip a spoon in the mixture and (carefully) run your finger down the spoon. If the line where your finger went holds its shape well, your mixture has probably thickened enough.

          I hope that helps for next time! (SO sorry about the trouble!)

          Reply
          • Brien Van Dyke says

            March 29, 2020 at 10:46 am

            No need to apologize!! 🙂 I appreciate your help! I’m going to retry and hope I do it right this time haha

          • Brien Van Dyke says

            March 30, 2020 at 7:36 am

            Okay I got it down this time!!! Put the heat on higher and let it cook for a smidge longer and it thickened! Soooo yummy!!!

          • Emily says

            March 30, 2020 at 3:24 pm

            YAY!!! I’m SO glad it worked out for you! (Thank you so much for sharing with me! I was thinking of you today, hoping it went well)

  79. audrey says

    July 26, 2020 at 4:04 pm

    I’ve made this so many times I feel like I need to comment. 😂 This pudding is one of our favorite recipes, hands down. I make it probably 6 times a year. My husband loves it so much I make it for his birthday. I’ve been vegan for 9 years and didn’t realize I could eat (let alone make) pudding this good. Thank you so much for this recipe!

    ★★★★★

    Reply
    • Emily says

      July 28, 2020 at 7:22 am

      Audrey – You totally made my day! Thank you so much for this review! We LOVE this pudding. I’m so glad you two do, too!

      Reply
  80. Bry says

    September 28, 2020 at 9:31 am

    I just have to say that this recipe is amazing! The store bought almond milk puddings have nothing on this one! I can’t wait for my husband to try it because I know he is going to love it! Thank you for posting 🙂

    ★★★★★

    Reply
    • Emily says

      September 29, 2020 at 1:19 pm

      Bry – That’s SO NICE of you to say! We absolutely love this recipe. I’m so glad you do, too!

      Reply
  81. Samantha Kreger says

    February 3, 2021 at 3:18 pm

    Has this been tried in a vitamix? 🙂

    Reply
    • Emily says

      February 4, 2021 at 5:07 am

      Samantha – A vitamix won’t be able to heat this to boiling to allow it to thicken and cook down. It really needs those minutes on the heat to get to the right texture. Once it’s been cooked and thickened, you could certainly blend it to smooth things out if that helps you texturally!

      But, if you’re looking for something you can make in a blender, you might like our Chocolate Avocado Mousse 🙂

      Reply

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istisnasız her gün profesyonel sporlarla uğraşan sikiş yengesi bir süredir kapalı olan mekanlar yüzünden çok porno büyük sıkıntıya düşmüştür parası çok olan kadın porno özel bir eğitmen tutarak spora devam etmek istediğini sex söylediğinde yüzmeyi güneşlenmeyi ve bikini ile güneşin altında porno izle saatlerce uzanıp hiçbir şey yapmamayı çok seven porno izle sarışın kız evine çok uzakta olan sahil kesimine sex video gitmeye üşendiği için mahallesinin sonunda bulunan porno lüks villayı gözüne kestirerek kimsenin modern sex izle ve gelişmiş bir toplumun parçası olmak isteyen hd porno bir kafa yapısına sahip olan mature aşırı fazla porno bir modern yapısına evrilmiştir