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This vegan chocolate pudding is the best one we've ever tried. No weird ingredients, and the texture is amazing!

The Best Vegan Chocolate Pudding


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

Description

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


Scale

Ingredients

  • 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

What milks can I use? 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!

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!

Change it up. 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.

  • Category: Dessert
  • Method: Stovetop