Dairy-Free Raspberry Chocolate Pudding
Prep time
Cook time
Total time
This deliciously rich chocolate pudding kicks the pants off boxed versions! For extra flavor, it's infused with fresh raspberries. Please note that the Prep time is hands-on time only. Allow a couple hours for the pudding to chill.
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
  1. Place the coconut milk beverage, ⅓ cup raspberries, cornstarch, cocoa powder, and salt in a blender, and puree until smooth.
  2. Pour the mixture into a saucepan (optionally strain it through a fine mesh sieve). Whisk in the honey or agave, and bring it to a boil over medium heat. Bubble, while whisking, for 3 minutes. Remove from the heat and whisk in the chocolate chips and vanilla until smooth.
  3. Let the pudding cool completely to room temperature. Spoon into an airtight container, cover and refrigerate. It will firm up further as it cools.
  4. Spoon the chilled pudding into four servings dishes and top with the remaining ½ cup fresh raspberries.
Need Corn-Free? You can substitute another starch, like arrowroot or tapioca, but note that they do create a slightly different thickness and consistency.

Milk Options: I use unsweetened coconut milk beverage, but most milk beverages will work well. For a thicker pudding, you can decrease the milk beverage to 1⅓ cups or use lite canned coconut milk.
Nutrition Information
Serving size: ¼ recipe Calories: 183 Fat: 5.7g Saturated fat: 2.8g Carbohydrates: 35.8g Sugar: 26.6g Sodium: 143mg Fiber: 2.6g Protein: 2.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-raspberry-chocolate-pudding