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 a few years ago, in honor of National Chocolate Pudding Day, and thought it timely to update it today!
Inspired by Gail Davis’s vegan chocolate pudding, this dairy-free chocolate pudding takes just 10 minutes to whip up on the stovetop and makes a perfect cool treat in summer. Simply top it with the fresh raspberries, layer it into a parfait, or even freeze it into pudding pops!
Coconut milk beverage works like a dream in pudding thanks to its naturally rich consistency that seems comparable to 2% dairy milk or even whole milk. I always have unsweetened plain milk alternative on hand, so that is my beverage of choice in this dairy-free chocolate pudding. If you prefer, you can take Gail’s lead and use chocolate coconut milk beverage for a triple chocoholic dose. Just be sure to adjust the sweetener accordingly.
This dairy-free chocolate pudding recipe post is sponsored by So Delicious Dairy Free. Yes, you can thank them for all of this chocolaty goodness!
Special Diet Notes & Options: Raspberry Dairy-Free 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.
For corn-free dairy-free pudding, you can substitute the cornstarch with arrowroot starch or tapioca starch, though it will yield a slightly different result.
- 1½ cups unsweetened plain coconut milk beverage (I use So Delicious Dairy Free - can decrease to 1⅓ cups for a thicker pudding)
- ⅓ cup + ½ cup fresh raspberries, divided
- 2 tablespoons non-GMO cornstarch (see post above for corn-free option)
- 1½ tablespoons cocoa powder
- ⅛ teaspoon salt
- ¼ cup honey or agave nectar
- ½ cup dairy-free dark or semi-sweet chocolate chips
- ¾ teaspoon pure vanilla extract
- Place the coconut milk beverage, ⅓ cup raspberries, cornstarch, cocoa powder, and salt in a blender, and puree until smooth.
- Pour the mixture into a saucepan, whisk in the honey or agave, and bring 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.
- Let cool to room temperature, spoon into an airtight container, cover and chill. It will firm up further as it cools.
- Spoon the chilled pudding into four servings dishes and top with the remaining ½ cup fresh raspberries.
20 Comments
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Can I use soy milk instead of coconut milk?
Yes, since this is coconut milk beverage, you can sub soymilk.
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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 🙂
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!
Looks great, except I’m allergic to coconut anything. 🙁
Diana, almond milk would work great, too! Just a milk alternative with a little body, not a watery one, would be best.
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…!
It’s never too late for chocolate pudding. Not to mention, I’d love to see what flavor you would dream up!
YUM! Pudding is the perfect summertime treat, and so much better with chocolate!! 🙂
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!
Hi Cindy, your question is answered right in the post – just above the recipe! Yes, but they will yield different consistencies.
Hi,
This looks amazing! What brand of cocoa powder did you use? I can’t wait to make this!
I use Trader Joe’s brand most of the time. When I’m feeling fancy, I get Scharffenberger 🙂