Vegan Chocolate Pudding

Why You’ll Love This Recipe

• Dairy-Free & Gluten-Free: This pudding is completely plant-based and suitable for those with dietary restrictions or sensitivities.

• Simple Ingredients: Made with just a few common pantry staples, this recipe is both easy and affordable.

• Rich & Creamy: The coconut milk creates a velvety texture, while the cocoa powder provides that classic chocolate flavor we all love.

• Customizable: Adjust the sweetness or add your favorite toppings like berries, coconut whipped cream, or a sprinkle of nuts.

• Quick to Make: Ready in under 30 minutes, this pudding is the perfect last-minute dessert option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 can (14 oz) full-fat coconut milk

• 2 tablespoons cocoa powder (unsweetened)

• 1/4 cup maple syrup (or any sweetener of your choice)

• 1 teaspoon vanilla extract

• 2 tablespoons cornstarch (or arrowroot powder for a more natural thickener)

• Pinch of salt

• 2 tablespoons dairy-free chocolate chips (optional, for extra richness)

Directions

1. Combine Ingredients: In a medium saucepan, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, cornstarch, and salt. Make sure the cocoa powder is fully incorporated and there are no lumps.

2. Cook the Pudding: Place the saucepan over medium heat and bring the mixture to a simmer, whisking constantly. As the mixture heats up, it will begin to thicken. Continue to cook for about 5-7 minutes until the pudding has thickened to your desired consistency.

3. Add Chocolate Chips (Optional): If you’re using dairy-free chocolate chips, stir them into the pudding once it’s thickened. Continue whisking until the chocolate chips are fully melted and incorporated.

4. Cool the Pudding: Remove the saucepan from the heat and let the pudding cool for a few minutes. Then, transfer the pudding into serving bowls or ramekins. For a smooth top, cover the pudding with plastic wrap to prevent a skin from forming.

5. Chill: Refrigerate the pudding for at least 1-2 hours, or until it has fully chilled and set.

6. Serve: Once chilled, top the pudding with your favorite toppings, such as coconut whipped cream, fresh berries, or shaved chocolate. Serve and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Chill Time: 1-2 hours

• Total Time: 1.5 to 2 hours

Variations

• Sweetener Options: If you prefer a different sweetener, you can substitute the maple syrup with agave nectar, coconut sugar, or stevia. Just adjust the amount to taste.

• Spices: Add a pinch of cinnamon or a dash of espresso powder for a unique twist on the chocolate flavor.

• Peanut Butter Chocolate Pudding: Swirl in a tablespoon of natural peanut butter or almond butter for a nutty, creamy addition.

• Chia Seed Pudding: Add chia seeds to the pudding mixture before chilling for extra texture and nutritional benefits.

• Mint Chocolate: Add a few drops of peppermint extract for a mint-chocolate version of this pudding.

Storage/Reheating

• Refrigeration: Store the pudding in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: While this pudding can be frozen, the texture may change slightly once thawed, so it’s best enjoyed fresh.

• Reheating: If you prefer warm pudding, gently reheat it on the stove over low heat, stirring constantly to prevent it from burning. Add a splash of coconut milk if the pudding becomes too thick.

FAQs

Can I use a different type of milk?

Yes, you can use any plant-based milk such as almond milk, oat milk, or soy milk. However, using full-fat coconut milk gives the pudding its rich and creamy texture.

Can I make this pudding without cornstarch?

Yes, you can substitute cornstarch with arrowroot powder or agar-agar as a thickener. The pudding may have a slightly different texture, but it will still be delicious.

Is this pudding gluten-free?

Yes, this pudding is naturally gluten-free, as it contains no wheat or gluten-containing ingredients.

Can I make this pudding ahead of time?

Yes, you can make this pudding ahead of time and store it in the refrigerator for up to 3-4 days.

Can I adjust the sweetness of this pudding?

Absolutely! You can adjust the amount of sweetener depending on your taste preferences. Start with a smaller amount and taste as you go.

Can I use a different sweetener than maple syrup?

Yes, you can substitute the maple syrup with agave nectar, coconut sugar, or stevia. Just adjust the quantity to match your preferred sweetness.

How do I prevent the pudding from forming a skin?

To prevent a skin from forming on the top of the pudding, cover it with plastic wrap while it’s cooling, ensuring the plastic touches the surface of the pudding.

Can I add other flavors to this pudding?

Yes! You can add vanilla extract, almond extract, or even a bit of orange zest to infuse different flavors into your pudding.

Is this pudding suitable for people with nut allergies?

Yes, this pudding is nut-free as it’s made with coconut milk, but always double-check your ingredients to ensure no cross-contamination with nuts.

Can I use this pudding as a filling for pies or cakes?

Yes, this pudding can be used as a filling for pies, tarts, or cakes. Just make sure it is chilled and set properly before using.

Conclusion

This Vegan Chocolate Pudding is a creamy, decadent treat that’s perfect for anyone looking for a dairy-free dessert option. With its rich chocolate flavor and smooth texture, it’s an indulgent dessert that’s both easy to make and good for you. Whether you’re serving it for a special occasion or as a simple after-dinner treat, this vegan pudding is sure to satisfy your chocolate cravings.