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Treat yourself to this rich and creamy Vegan Chocolate Pudding! Easy to make with 7 dairy-free ingredients, it’s a decadent sweet treat both kids and adults adore.
I love a healthy pudding recipe, like coconut chia pudding or chocolate sweet potato pudding, but when I want something truly indulgent and luscious, I reach for this ultra-creamy Vegan Chocolate Pudding recipe instead.
If you’ve tried my vegan chocolate mousse, then you’re going to love this dairy-free chocolate pudding recipe. Just like the mousse, it’s airy, chocolatey, and incredibly rich, but made without milk, eggs, and cream. All you have to do is simmer the 7 plant-based ingredients on the stove, then let the pudding chill and thicken in the fridge.
I highly recommend keeping a few vegan pudding cups in the fridge at all times for sweet treat emergencies! They’re fantastic for dinner party desserts, after-school snacks for the kids, or curbing your sweet cravings.
Recipe features
- It’s incredibly rich and indulgent, like my chocolate chia pudding, but swaps the obvious healthy stuff for creamy plant-based ingredients.
- The best sweet treat for both kids and adults! No one can resist its deep chocolate flavors and decadent texture.
- The perfect time-saving dessert you can prepare days in advance and keep in the fridge until it’s time to indulge.
- It’s still a healthy vegan pudding recipe since it’s naturally dairy-free, nut-free, oil-free, gluten-free, and refined sugar-free!
Ingredients
Canned coconut milk – This is the best non-dairy milk for making ultra-creamy vegan chocolate pudding because it already has a very thick consistency. Don’t worry–your pudding won’t taste like coconut! If you don’t want to use coconut milk, another non-dairy milk should work instead.
Cornstarch – To help thicken the vegan pudding. Arrowroot or tapioca starch might work as a substitute but they haven’t been tested.
Maple syrup – This sweetens the pudding and gives it a comforting flavor. Feel free to use agave syrup instead.
Chocolate chips – Use your favorite vegan chocolate chips. I like Enjoy Life chocolate chips or Nestle allergen-free chocolate chips.
Vanilla extract – To balance the flavors. Feel free to swap this for peppermint extract, caramel extract, or orange extract to put your own spin on the flavor.
Instructions
Step 1: Blend. Whisk the coconut milk in a large bowl to remove any lumps. Add ½ cup of the whisked coconut milk and the cornstarch to a blender, then blend until smooth. Set aside.
Step 2: Heat the pudding. Heat the remaining whisked coconut milk, salt, cocoa powder, and maple syrup in a saucepan. Whisk to combine.
Step 3: Add the cornstarch. Add the blended coconut milk and cornstarch to the warm milk mixture. Heat to a boil, then stir constantly for 2 minutes.
Step 4: Add the vanilla and chocolate. Lower the heat to a simmer for 1 minute, then turn off the heat. Stir in the vanilla and chocolate chips until the chocolate melts.
Step 5: Chill, then serve. Transfer the pudding to individual cups or ramekins, then place them in the fridge to chill and thicken. Enjoy!
Tips and FAQs
- The pudding mixture should simmer gently and only boil for 2 minutes. Watch it carefully so you can control the heat and prevent it from boiling over.
- Don’t stop whisking while the pudding boils! It’s the secret to a silky-smooth pudding.
- Let the chocolate pudding chill in the fridge for at least 4 hours or overnight for the best results. The longer it sits, the more thick and luscious it will be.
- Top each bowl of pudding with vegan whipped cream, fresh berries, chocolate shavings, cookie crumbs, orange zest, and/or fresh mint leaves for a dessert to remember!
Tip
I highly recommend taking the time to blend the cornstarch and coconut milk rather than whisking them by hand. It’s the best way to get rid of the cornstarch lumps (besides, no one likes lumpy pudding)!
What can I substitute for coconut milk?
Another non-dairy milk, like soy milk, cashew milk, almond milk, or oat milk, should work well but they haven’t been tested. Keep in mind that canned coconut milk will give you the thickest vegan pudding, while not-so-creamy milks will result in thin vegan pudding.
What else can I add to chocolate pudding?
Feel free to play with this recipe a little! You can stir in 1 teaspoon of espresso powder or instant coffee for a deeper chocolate flavor, 1 to 2 teaspoons of cinnamon or pumpkin pie spice for warmth, or a drizzle of peanut butter to make it extra indulgent.
Can I make vegan vanilla pudding instead?
Sure! All you have to do is omit the cocoa powder and chocolate chips. For an extra elegant vanilla flavor, swap the vanilla extract for vanilla bean paste or stir the seeds from a vanilla bean pod into the pudding.
Storage
Refrigerator: Store the vegan pudding in individual airtight containers in the fridge for up to 1 week.
I do not recommend freezing the pudding because the cornstarch can affect the texture after thawing.
More vegan chocolate desserts
If you made this chocolate vegan pudding, be sure to leave a comment and star rating below. Thanks!
Vegan Chocolate Pudding
Treat yourself to this rich and creamy Vegan Chocolate Pudding! Easy to make with 7 dairy-free ingredients, it’s a decadent sweet treat both kids and adults adore.
Servings:
Instructions
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Pour the coconut milk into a large bowl and whisk to remove any lumps.
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Blend the cornstarch and ½ cup of coconut milk in a blender until everything is mixed and there are no cornstarch clumps; set aside.
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Heat the remaining coconut milk in a saucepan with the salt, cocoa powder, and syrup. Whisk together so everything is combined.
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When the milk is warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes.
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Lower heat to medium-low and simmer for an additional minute, then turn off the heat. Stir in the vanilla and chocolate chips and whisk until the chocolate melts.
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Transfer the pudding into 4 cups or ramekins and place in the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after about 4 hours or overnight. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 531kcal | Carbohydrates: 45g | Protein: 5g | Fat: 40g | Saturated Fat: 34g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 182mg | Potassium: 538mg | Fiber: 6g | Sugar: 31g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 3mg
