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


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
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

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About Author

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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  9. 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 🙂

  10. 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!

  11. 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…!

  12. 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!

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