The best vegan chocolate pudding – made without avocado, banana, or tofu! This is the real deal–chocolatey, rich, and creamy.
- 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
- 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.
- Remove from the heat and stir in chocolate chips, vanilla, almond (if using), and salt. Whisk until smooth.
- 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.
- If the pudding ends up thicker than you prefer, you can thin it out with a tiny drizzle of additional almond or coconut milk.
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