Vegan Dark Chocolate Pudding


This vegan dark chocolate pudding is not only dairy-free and egg-free, it’s also simple, rich, and creamy. I honestly can’t remember where the recipe originally came from, because it was shared with us over a decade ago. But these days I have a lot more experience making chocolate pudding, and wanted to re-share this staple recipe with some of my own tips.

Vegan Dark Chocolate Pudding Recipe - fast, easy, decadent, gluten-free, egg-free, and dairy-free

Alisa’s Notes: Vegan Dark Chocolate Pudding

I’ve opted not to alter the ingredients in the original recipe. However, I have added a few words in the directions for more seamless results. I’ve also included options in the recipe introduction for customizing the recipe to your personal tastes.

Okay, I did make one tiny adaption to the ingredients. The original recipe recommended using soymilk, but I’ve broadened this to dairy-free milk beverage in general. We’ve had luck making chocolate pudding with coconut milk beverage and almond milk beverage, too. Nonetheless, I would avoid using a milk beverage with protein added. They tend to have mixed results in recipes like this.

Special Diet Notes: Vegan Dark Chocolate Pudding

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

Vegan Dark Chocolate Pudding
Prep time
Cook time
Total time
This makes a very thick, intense dark chocolate pudding. If you want a lighter flavor, cut the cocoa to 2 to 3 tablespoons. For a slightly thinner pudding, reduce the cornstarch by ½ tablespoon. Arrowroot starch can be used in place of cornstarch, but it will result in a slightly thinner pudding.
Serves: 2 to 3 servings
  1. In small bowl, combine the cornstarch and water to form a paste.
  2. In a large saucepan, whisk together the milk beverage, sugar, cocoa, vanilla, and cornstarch mixture. Bring it to a boil over medium heat, stirring constantly. Stir as it bubbles until the mixture thickens, about 3 minutes. The pudding will continue to thicken as it cools.
  3. Remove from the heat and let cool to room temperature.
  4. Serve immediately or cover and chill in the refrigerator. Optionally top with whipped coconut cream and chocolate shavings.

About Author

Alisa is the founder of, 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.


  1. Hi Alisa, my Husband is going to be so happy with me when he comes in from work as I’ve just made this! Turned out ok, I didn’t have any chocolate chips or shavings though. Wish I could upload a picture to show you! Thanks very much for sharing.

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