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.

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

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

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.

Author: Contributed

Serves: 2 to 3 servings

Ingredients

• 3 tablespoons non-GMO cornstarch
• 2 tablespoons water
• 1½ cups plain or unsweetened dairy-free milk beverage
• ¼ cup sugar
• ¼ cup cocoa powder
• ¼ teaspoon vanilla extract
• Whipped coconut cream, to serve (optional)
• Dairy-free chocolate shavings or mini chips, to serve (optional)

Instructions

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.

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