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.