Description
This luscious vegan chocolate pudding is creamy, rich, and easy to make in under 10 minutes. Made with simple plant-based ingredients, it’s a perfect dairy-free dessert that thickens beautifully on the stovetop and firms up after chilling. Enjoy it plain or garnished with vegan whipped cream and chocolate sprinkles for a delightful treat.
Ingredients
Vegan Chocolate Pudding Ingredients
- 1 tablespoon coconut oil or canned coconut cream (optional)
- 1 cup vegan chocolate chips
- 2 tablespoons water
- 2 cups unsweetened non-dairy milk
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¼ cup sugar of choice
- ¼ cup cocoa powder
- 1 tablespoon cornstarch or arrowroot powder
Instructions
- Prepare equipment: Gather a nonstick pot, whisk, spatula, and heat-safe containers for storing the pudding after cooking. Individual jars or a single bowl can be used for storage.
- Blend ingredients: In a blender, combine the non-dairy milk, cocoa powder, sugar, sea salt, vanilla extract, and cornstarch or arrowroot powder. Blend until the mixture is perfectly smooth and all ingredients are dissolved.
- Melt chocolate: Place the coconut oil or canned coconut cream (if using) in a medium nonstick pot and warm over medium heat. Once hot, add the vegan chocolate chips and stir continuously until fully melted and smooth.
- Combine and thicken: Pour the blended mixture into the pot with the melted chocolate. Whisk thoroughly to incorporate everything evenly. Continue whisking frequently for 4-7 minutes until the pudding thickens. If using a high-power burner, constant whisking is recommended due to faster thickening.
- Adjust thickness (optional): If the pudding does not thicken enough, dissolve an additional tablespoon of cornstarch or arrowroot powder in a small bowl with water, then add to the pot and whisk to combine until desired thickness is achieved.
- Cool pudding: Transfer the thickened pudding into heat-safe containers. Let it cool at room temperature for 15 minutes before covering with lids or plastic wrap.
- Refrigerate: Place the covered pudding in the refrigerator for at least 3-4 hours to chill and firm up further.
- Serve: Enjoy the pudding as is, or dress it up with vegan whipped cream and chocolate shavings or sprinkles for extra indulgence.
- Store leftovers: Keep any leftover pudding in an airtight container in the refrigerator for up to 5-6 days.
Notes
- The pudding thickens more upon refrigeration, so it’s normal if it seems slightly runny after cooking.
- Use a nonstick pot to prevent burning and ensure easy stirring.
- Coconut oil or canned coconut cream is optional but helps create a richer texture and shinier finish.
- Non-dairy milk options like almond, soy, oat, or cashew milk work well.
- Substitute sugar with your preferred sweetener, adjusting quantity as needed.
- Use cornstarch or arrowroot powder as a thickening agent; arrowroot is preferred for a glossy finish.
- Whisking constantly on higher heat prevents lumps and scorching.
- Store in airtight containers to maintain freshness and flavor.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
