Vegan Chocolate Pudding
This vegan chocolate pudding only needs 7 ingredients—no tofu, avocado, banana, pumpkin, or black bean! It's super rich and creamy and perfect for make-ahead.
Servings 4 servings
Calories 127kcal
Equipment
Ingredients
- 1/3 cup white granulated sugar
- 1/4 cup unsweetened cacao powder
- 3 tbsp cornstarch
- 2 tsp pure vanilla extract
- 1/8 tsp sea salt
- 2 1/2 cups unsweetened almond milk
- 3 oz 70% dark chocolate, chopped
Instructions
- Combine sugar, cacao powder, cornstarch, vanilla extract, and salt in a pot until lump-free.
- Slowly pour in the milk while whisking continuously.
- Turn the heat to medium-low and bring the mixture to a slow simmer.
- Continue whisking until the mixture is thick enough to coat the back of a spoon.
- Add the chopped chocolate and whisk until melted and smooth.
- Pour the vegan chocolate pudding mixture into your dessert cups or jars, cover, and refrigerate until ready to serve. You can also top the pudding cups with a pinch of salt and extra dark chocolate shavings.
Notes
- Try this vegan chocolate pudding recipe with instant coffee to boost its chocolatey goodness! You can also whisk in some vegan butter at the end of the cooking time for an extra luscious and glossier chocolate pudding.
- Dress up your dairy-free chocolate pudding with peanut butter, roasted almonds, cacao nibs, shredded coconut, strawberry compote, or fresh banana slices.
- If you can't wait, feel free to enjoy this rich chocolate pudding immediately while it's still warm! But for the best consistency, chill it for a few hours or, much better, overnight before serving. You can keep the covered chocolate pudding cups in the fridge for up to a week.
Nutrition
Calories: 127kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 278mg | Potassium: 85mg | Fiber: 3g | Sugar: 17g | Calcium: 195mg | Iron: 1mg