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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Raspberry Chocolate Pudding that’s Perfectly Rich, Creamy & Flavorful

    Raspberry Chocolate Pudding that’s Perfectly Rich, Creamy & Flavorful

    21
    By Alisa Fleming on June 26, 2022 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    This is one seriously fudgy dairy-free chocolate pudding. It has a double dose of chocolate (dairy-free cocoa and chocolate chips), along with a delicious infusion of fresh raspberries for a special summery treat. I originally created it for So Delicious Dairy Free several years ago, in honor of National Chocolate Pudding Day, and thought it timely to update it today!

    Dairy-Free Raspberry Chocolate Pudding Recipe - Quick, Easy, Perfectly Creamy, and Infused with SO MUCH flavor. Vegan, soy-free, nut-free, and gluten-free.

    This Dairy-Free Raspberry Chocolate Pudding is Perfectly Rich & Creamy

    This dairy-free chocolate pudding takes just 10 minutes to whip up on the stovetop and makes a perfect cool treat in summer. Though you do need to be patient while it chills! Then, simply top it with the fresh raspberries, layer it into a parfait, or even freeze it into pudding pops.

    I prefer the taste, thickness, and performance (in cooking) of coconut milk beverage for this recipe, as it behaves quite lie 2% milk. But, as noted in the recipe, various other milk beverages, or lite canned coconut milk, will work. I do avoid milk beverages with added protein (not naturally occurring protein, but protein actually added in the ingredients) with stovetop recipes. Some work fine, but many oddly thicken. Stick with the more natural milk alternatives, if possible. I have used soy milk, rice milk, and almond milk successfully in homemade pudding.

    Dairy-Free Raspberry Chocolate Pudding Recipe - Quick, Easy, Perfectly Creamy, and Infused with SO MUCH flavor. Vegan, soy-free, nut-free, and gluten-free.

    Special Diet Notes: Raspberry Chocolate Pudding

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and all around allergy-friendly.

    Dairy-Free Raspberry Chocolate Pudding
     
    Print
    Prep time
    5 mins
    Cook time
    5 mins
    Total time
    10 mins
     
    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.
    Author: Alisa Fleming
    Recipe type: Dessert
    Cuisine: American
    Serves: 4 servings
    Ingredients
    • 1½ cups unsweetened plain coconut milk beverage (see Milk Note below)
    • ⅓ cup + ½ cup fresh raspberries, divided
    • 2 tablespoons non-GMO cornstarch
    • 1½ tablespoons cocoa powder
    • ⅛ teaspoon salt
    • ¼ cup honey or agave nectar (for strictly vegan)
    • ½ cup dairy-free dark or semi-sweet chocolate chips
    • ¾ teaspoon pure vanilla extract
    Instructions
    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.
    Notes
    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
    3.5.3229

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    Alisa Fleming
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    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    21 Comments

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    4. Sweta on February 10, 2016 11:15 am

      Can I use soy milk instead of coconut milk?

      Reply
      • Alisa Fleming on February 11, 2016 7:13 am

        Yes, since this is coconut milk beverage, you can sub soymilk.

        Reply
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    10. Carol on July 3, 2013 5:17 am

      I can not believe I missed National Pudding Day! I am just going to have to make up for it with this fabulous looking pudding 🙂

      Reply
    11. Maggie on June 28, 2013 8:17 am

      First of all, I love that there is a “pudding day”! Second of all, I love how easy this is! Yum! Raspberry season is around the corner for us and I CAN’T WAIT!

      Reply
    12. Diana on June 27, 2013 6:07 am

      Looks great, except I’m allergic to coconut anything. 🙁

      Reply
      • Alisa Fleming on June 27, 2013 6:57 am

        Diana, almond milk would work great, too! Just a milk alternative with a little body, not a watery one, would be best.

        Reply
    13. Hannah on June 26, 2013 6:41 pm

      Chocolate pudding day? Oh, how woefully unprepared I am! At least pudding is easy enough to whip up, and your recipe looks fool-proof (not to mention luscious.) There’s gotta be enough time still…!

      Reply
      • Alisa Fleming on June 26, 2013 8:59 pm

        It’s never too late for chocolate pudding. Not to mention, I’d love to see what flavor you would dream up!

        Reply
    14. Hallie @ Daily Bites on June 26, 2013 11:37 am

      YUM! Pudding is the perfect summertime treat, and so much better with chocolate!! 🙂

      Reply
    15. Cindy on June 26, 2013 10:15 am

      I can’t use cornstarch, my husband is allergic, would tapioca starch or arrowroot work? if so, how much should I use?
      this sounds and looks Yummy!

      Reply
      • Alisa Fleming on June 26, 2013 10:32 am

        Hi Cindy, your question is answered right in the post – just above the recipe! Yes, but they will yield different consistencies.

        Reply
    16. Melody on June 26, 2013 8:03 am

      Hi,

      This looks amazing! What brand of cocoa powder did you use? I can’t wait to make this!

      Reply
      • Alisa Fleming on June 26, 2013 8:48 am

        I use Trader Joe’s brand most of the time. When I’m feeling fancy, I get Scharffenberger 🙂

        Reply

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