The Best Vegan Chocolate Pudding
This dairy-free chocolate pudding recipe is a delightful way to satisfy your sweet tooth. Made from simple ingredients, it still manages to channel all the nostalgic flavor you crave, without avocado, banana, or tofu! It's the real deal!
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Servings: 8 servings
Calories: 227kcal
Ingredients
For The Vegan Chocolate Pudding:
- 1/3 cup coconut sugar or vegan granulated sugar
- 3 Tablespoons unsweetened cocoa powder or cacao powder (I prefer regular cocoa powder, NOT Dutch-processed cocoa for this pudding)
- 4 Tablespoons cornstarch (or arrowroot powder, for paleo)
- pinch salt
- 1 13 oz. can full fat coconut milk
- 1 1/4 cups unsweetened almond milk or your favorite non-dairy milk
- 2/3 cup dairy-free chocolate chips or 4 ounces chocolate chopped
- 1 teaspoon vanilla extract
Optional Toppings:
- Fresh raspberries chopped chocolate, fresh strawberries, sliced bananas, a drizzle of peanut butter, etc.
Instructions
- Whisk Dry Ingredients.In a medium saucepan, combine coconut sugar, cornstarch, cocoa powder, and salt. whisk to combine until well blended.
- Add Milk & Cook. Next, pour in coconut milk and almond milk, then whisk and cook over medium heat 8-10 minutes, or until the mixture comes to a low simmer and pudding has thickened. (You should be able to see the path of the whisk in the pudding and if you let pudding drip off the whisk back into the saucepan, it should rest on the surface of the pudding briefly before absorbing.
- Add Chocolate & Vanilla. When the pudding has thickened, turn off the heat and mix in chocolate chips and vanilla extract. Whisk until the chocolate has full melted and the pudding is smooth. (You will likely see some bubbles, but there shouldn't be any lumps. If, by chance you do have lumps, you can strain the pudding through a fine mesh sieve before refrigerating.)
- Cover & Chill. Pour the chocolate pudding into a heat-proof bowl and press plastic wrap onto the surface to prevent the pudding from developing a "skin" on top of the pudding. Transfer to the refrigerator and chill at least 3-4 hours to thicken completely. If you check it after 1-2 hours, it'll still be on the thin side.
- Serve & Store. Spoon the pudding into individual dishes and top with whipped coconut cream, fresh berries, chocolate, etc. as desired. Leftover pudding will keep in an airtight container the refrigerator 3-4 days.
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.
- Can I Use Another Milk? We recommend a mix of coconut milk & almond milk since the coconut milk adds thickness/richness, while the almond milk keeps the flavor more neutral. If you use all almond milk, your pudding will turn out much thinner. If you need to substitute another plant based milk for the almond milk portion (oat milk, soy milk, rice milk, etc.) you can follow the same instructions.
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Nutrition
Serving: 0.5cup pudding | Calories: 227kcal | Carbohydrates: 23.5g | Protein: 2.7g | Fat: 15.3g | Saturated Fat: 12g | Sodium: 78.4mg | Fiber: 1.9g | Sugar: 16.2g
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/the-best-vegan-chocolate-pudding/