Indulge Guilt-Free: The Best Creamy Vegan Chocolate Pudding Recipe
Discover the magic of a homemade dairy-free dessert that tastes just like the classic chocolate pudding you love, but without any dairy or eggs! This creamy vegan chocolate pudding comes together in mere minutes, offering a rich, decadent, and utterly delicious treat in every bite. It’s so good, even the pickiest eaters (yes, even the kiddos!) will be asking for more. Prepare a batch ahead of time, and you’ll have the perfect snack or dessert ready for the entire week. This post contains affiliate links for products I’m obsessed with, helping you find my favorite ingredients!
Our family has always been huge fans of chocolate pudding, especially during the warmer summer months. However, with my youngest needing to be dairy-free and my older daughter having very specific preferences for dairy-free desserts – they absolutely have to be “just right” – I was determined to create a recipe that would please everyone. My goal was a low-sugar, no-dairy homemade chocolate pudding that tasted incredible and felt like a truly indulgent treat.
After much experimentation, I truly believe I’ve perfected it. This recipe was such a hit that we proudly served it as our Easter dessert, and now I’m thrilled to finally share it with all of you!
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Why You Need This Vegan Chocolate Pudding in Your Life
What’s not to adore about a generous bowl of rich, sweet, and intensely chocolatey pudding, especially when it’s entirely plant-based? Unlike many dairy-free pudding recipes that still sneak in eggs or butter, this one is 100% vegan-friendly, making it suitable for even the strictest dietary needs. It’s a game-changer for anyone managing allergies, intolerances, or simply choosing a vegan lifestyle.
My passion lies in transforming classic recipes into healthier, more inclusive versions without sacrificing flavor. With this easy vegan chocolate pudding, I believe I’ve achieved that goal. It’s incredibly satisfying to create a dessert that everyone can enjoy, free from common allergens like dairy and eggs, and with the option to control sugar content. Just a few simple, wholesome ingredients are all you need to unlock a truly blissful pudding experience!
Key Ingredients for Your Perfect Dairy-Free Pudding
This recipe yields approximately four delightful servings, making it ideal for a quick snack during the week, a satisfying after-dinner treat, or even a small gathering. Here’s a detailed look at the simple ingredients you’ll need to create this vegan masterpiece:
- Cornstarch: This is our essential thickening agent, giving the pudding its classic smooth and creamy consistency. While I haven’t personally tested it, arrowroot powder is generally a good substitute for cornstarch in similar ratios if you prefer.
- Cocoa Powder: The heart of our chocolatey flavor! For the richest, deepest chocolate taste, opt for a good quality unsweetened cocoa powder. Dutch-processed cocoa powder can offer a smoother, less bitter chocolate flavor if that’s what you prefer.
- Maple Syrup: My go-to natural sweetener for this recipe. Maple syrup provides a wonderful depth of flavor that complements chocolate beautifully, and it’s naturally vegan. While honey could work for sweetness, it’s not considered vegan, so maple syrup is the preferred choice here.
- Salt: A small pinch of salt works wonders to balance the sweetness, enhance the chocolate flavor, and cut through any potential bitterness from the cocoa. Don’t skip it!
- Cinnamon: This ingredient is optional, but I highly recommend it. A touch of cinnamon adds a warm, subtle spice that elevates the chocolate flavor, giving the pudding an extra layer of complexity and aroma.
- Vanilla Extract: Another optional but highly recommended flavor booster! A good quality vanilla extract brightens and rounds out the chocolate notes, adding a touch of classic dessert richness.
- Vanilla Almond Milk: For this recipe, you’ll want to use unsweetened vanilla almond milk, especially if you’re mindful of sugar intake. Make sure it’s nice and cold when you start! Regular unsweetened almond milk works perfectly fine too. Other plant-based milks like oat milk, soy milk, or cashew milk can also be used, but note that the final flavor and texture might vary slightly. Full-fat canned coconut milk can also create an incredibly rich pudding, but it will have a distinct coconut flavor.
- Raw Sugar (Optional): If you prefer a sweeter pudding, you can add a tablespoon or two of raw sugar, or any sugar of your choice. This allows you to customize the sweetness level to your personal preference.
- Dairy-Free Chocolate Chips (Optional): These are purely for extra indulgence and a delightful textural contrast. I love sprinkling them on top or even stirring them into the warm pudding for a bonus chocolate treat. If you’re following the 21 Day Fix, remember that chocolate chips count as a treat swap.
- So Delicious CoCo Whip (Optional): For those who adore their pudding crowned with a cloud of whipped cream, So Delicious CocoWhip is an excellent, clean, and delicious vegan whipped topping option. It adds a lovely creaminess without any dairy.
Step-by-Step: How to Make Creamy Vegan Chocolate Pudding
This recipe is incredibly quick and easy to prepare, making it a perfect dessert or snack for any occasion. You’ll be surprised at how effortlessly you can whip up this rich, satisfying treat!
- In a small saucepan, combine the cornstarch, cocoa powder, salt, cinnamon (if using), 3 tablespoons of the cold vanilla almond milk, maple syrup, and vanilla extract (if using). Whisk these ingredients together thoroughly until the mixture is smooth and resembles a thick, dark frosting or paste. This ensures there are no lumps later on.
- Place the saucepan over medium heat. Gradually begin adding the remaining vanilla almond milk, about ¼ cup at a time, continuously stirring or whisking to keep the mixture perfectly smooth. This gradual addition helps prevent lumps and allows the cornstarch to dissolve evenly. If desired, stir in 1 tablespoon of raw sugar now for extra sweetness, or adjust to your taste.
3. Continue to cook the pudding mixture over medium heat, stirring constantly, until it begins to thicken and reaches the consistency of a luxurious, thick sauce. This process might take a little while, typically 10-15 minutes, as the cornstarch needs time to activate and thicken properly. Be patient and keep stirring to prevent scorching the bottom. Once thickened, if you want to add the optional dairy-free chocolate chips, remove the saucepan from the heat and stir them in until they are melted and incorporated. If the pudding seems to thin out too much after adding the chocolate, simply return it to low heat for a few more minutes, stirring gently, until it thickens again.
4. Once your pudding has reached the desired thickness, transfer it immediately into individual ramekins or a large serving bowl. To prevent a “skin” from forming on the surface as it cools, place a piece of plastic wrap directly onto the surface of the pudding, ensuring it touches the entire top. This creates a barrier that keeps it smooth and creamy.
5. Allow the pudding to cool to room temperature, then refrigerate for at least 2-4 hours, or until thoroughly chilled and set. Serve cold, topped with a dollop of CocoWhip, a sprinkle of extra chocolate chips, or fresh berries for an extra touch of elegance. Enjoy with a refreshing glass of almond milk or your preferred plant-based beverage!
Storage and Make-Ahead Tips
One of the many benefits of this easy vegan chocolate pudding is its excellent shelf life! It will stay wonderfully fresh and delicious for up to a week when stored properly in the fridge. This makes it an ideal recipe for meal prepping – whip up a batch on Sunday, and you’ll have a healthy, satisfying snack or dessert ready to grab and enjoy throughout the entire week.
As mentioned in the instructions, remember to press plastic wrap directly onto the surface of the pudding before chilling to prevent that undesirable “skin” from forming. This little trick ensures your pudding remains perfectly smooth and creamy until the last spoonful.
Pro Tip: Craving something cool and refreshing? This pudding freezes surprisingly well! I often freeze individual portions in small airtight containers. When a chocolate craving strikes, simply let it thaw in the refrigerator for a few hours, or enjoy it slightly frozen for a delicious, fudge-like consistency – almost like a homemade froyo!
Creative Serving Ideas for Your Vegan Pudding
This versatile vegan chocolate pudding can be enjoyed in so many ways! While serving it in individual ramekins or a single large bowl is classic, don’t be afraid to get creative:
- Everyday Snack: It’s a fantastic healthier option for kids after school or a guilt-free treat for adults any time of day.
- Party Perfect: Easily double or triple the ingredients to make a larger batch for parties, potlucks, or family gatherings. It’s always a crowd-pleaser!
- Pie Filling: Transform it into a show-stopping dessert pie! Pour the chilled pudding into a vegan-friendly pre-made pie crust (like a crushed cookie crust), let it set further in the fridge, then top with a generous layer of CocoWhip and dairy-free chocolate shavings or fresh raspberries.
- Parfaits: Layer the pudding with granola, fresh berries, or crushed vegan cookies for a beautiful and delicious parfait.
- Pudding Pops: For a fun summer treat, pour the cooled pudding into popsicle molds and freeze until solid.
- Fondue: Warm the pudding gently and use it as a delicious fondue for dipping fruit, vegan marshmallows, or pretzels.
Dietary Notes: 21 Day Fix and WW Counting
For those following specific dietary programs, here’s how to count this delicious dessert:
How do I count Cocowhip for the 21 Day Fix? Based on the ingredients and nutritional information, I count each tablespoon of CocoWhip as 1/4 oil teaspoon and 1/4 sweetener teaspoon.
Frequently Asked Questions About Vegan Chocolate Pudding
Can I use other types of plant-based milk?
Absolutely! While unsweetened vanilla almond milk is my preferred choice for its neutral flavor and good consistency, you can experiment with other plant-based milks. Oat milk will give you a creamier, slightly thicker pudding. Soy milk works well and provides a good protein boost. Cashew milk is also a great option for creaminess. Keep in mind that full-fat canned coconut milk will create a very rich pudding but will impart a distinct coconut flavor. Always opt for unsweetened varieties to control the sugar content.
Why is my pudding not thickening?
Pudding not thickening is a common issue, usually due to one of two reasons: not enough cooking time or insufficient heat. Cornstarch needs to reach a certain temperature to activate its thickening power. Ensure you’re cooking the mixture over medium heat and stirring constantly until it reaches a visible “thick sauce” consistency. It might take 10-15 minutes, so patience is key! If it seems too thin, you can try whisking a tiny bit more cornstarch (1/2 teaspoon) into a tablespoon of cold milk in a separate bowl, then slowly whisking that slurry into your warm pudding and continuing to heat for a few more minutes.
Can I make this pudding less sweet?
Yes, absolutely! The amount of maple syrup in the recipe provides a balanced sweetness. If you prefer a less sweet dessert, you can reduce the maple syrup by 1-2 tablespoons. If you choose to add the optional raw sugar, simply omit it for a less sweet version. Taste and adjust as you go!
What kind of cocoa powder is best for vegan chocolate pudding?
For a rich, dark chocolate flavor, I recommend using a good quality unsweetened natural cocoa powder. If you prefer a milder, smoother, and slightly less acidic chocolate flavor, Dutch-processed cocoa powder is an excellent alternative. Both will yield delicious results, so choose based on your personal preference.
How do I prevent a skin from forming on top of the pudding?
This is a crucial step for creamy pudding! As soon as you transfer the warm pudding into ramekins or a bowl, immediately press a piece of plastic wrap directly onto the surface of the pudding. Ensure there are no air bubbles between the plastic wrap and the pudding. This prevents the top layer from drying out and forming a firm skin. Once cooled, you can remove the plastic wrap and enjoy a perfectly smooth pudding.
Looking for More Healthy, Dairy-Free and Vegan Dessert Options? Check out some of these sweet treats below!
No Bake Peanut Butter Cookies [Vegan | GF]
Healthy Edible Cookie Dough [Vegan | Flourless]
Chocolate Chia Pudding
Healthy Ice Cream Pie
Caramel Apple Dip | Caramel Apple Nachos
Pumpkin Pie Hummus
Vegan Chocolate Pudding
Pin Recipe
Ingredients
- 2 1/2 tablespoon cornstarch arrowroot should also work, but I haven’t tested it
- 1/4 cup cocoa powder
- 1/4 cup of maple syrup
- 1 pinch salt
- ⅛ – ¼ tsp of cinnamon optional
- ½ teaspoon vanilla extract
- 1 3/4 cups cold vanilla almond milk unsweetened
Optional:
- 1 tablespoon of raw sugar or sugar of your choice
- 2-4 tablespoon of Dairy free chocolate chips optional
- So Delicious CoCo Whip
Instructions
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In a small saucepan, combine the cornstarch, cocoa powder, salt, cinnamon (if using), 3 tablespoons of cold almond milk, maple syrup, and vanilla extract (if using). Stir well until it forms a smooth, lump-free paste, similar to a thick frosting.
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Place the saucepan over medium heat. Gradually add the remaining almond milk, about ¼ cup at a time, whisking continuously to ensure the mixture stays smooth. If desired, stir in 1 tablespoon of raw sugar now for additional sweetness.
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Continue to cook over medium heat, stirring constantly, until the pudding thickens to a rich sauce-like consistency. This may take about 10-15 minutes. If adding optional dairy-free chocolate chips, remove from heat and stir them in until melted. If the pudding thins out, return to low heat and stir for a few more minutes until thickened again.
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Transfer the pudding to individual ramekins or a serving bowl. Immediately cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2-4 hours, then enjoy with CocoWhip or your favorite toppings!
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Notes
21 Day Fix: ½ TSP (almond milk), 3 sweetener TSP (per serving)
If you use the chocolate chips, count it as 1/2 treat swap for 2 Tbsp, and 1 treat swap for 4 Tbsp of chocolate chips. If you add the 1 Tbsp raw sugar, it will increase the sweetener tsp by 1/2 sweetener tsp per serving
WW link for personal points: Vegan Chocolate Pudding
Nutrition