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!
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.
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.
- 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
- 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 (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.
- Let the pudding cool completely to room temperature. Spoon into an airtight container, cover and refrigerate. 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.
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.