This is a rich, decadent, and creamy vegan chocolate pudding, perfect as a family dessert or for events! This recipe uses just 7 ingredients (and no odd ‘hidden’ ingredients). It is dairy-free, egg-free, can be made nut-free, and refined sugar-free!
Over the years, I’ve tried several chocolate pudding recipes, from impressive 3 ingredient versions to long and complicated methods. I’ve been taste-testing my way through these countless pudding recipes in pursuit of one that’s perfect. I can officially announce that I’ve found it!
A Decadent And Creamy Dairy-Free Chocolate Pudding
This homemade chocolate pudding is made up of just seven common ingredients and is creamy, decadent, rich, and chocolatey, with a smooth, velvety texture. Yet there’s absolutely no dairy or eggs in this recipe. In fact, this recipe is also gluten-free, soy-free, can be made paleo, refined sugar-free, and is quick to prepare.
There aren’t even any ‘hidden’ ingredients like avocado, pumpkin, or tofu in this vegan pudding recipe. Because, as much as I love ‘hidden’ item recipes (as my Sweet Potato Brownies, Best Vegan Brownies (with peas!), Vegan Zucchini Brownies, or Flourless Chickpea Brownies recipes can prove) – sometimes I want something pure and chocolatey.
I love discovering methods for dishes that are so allergen and dietary-need friendly while maintaining flavor and texture. This vegan chocolate pudding is a perfect example of just that. Serve it to friends and family or to impress at events- even non-vegans will love this one!
Dairy-free Milk: Any dairy-free milk is sufficient. I prefer to use coconut, cashew, or almond milk – but any will work. How thin your milk is will affect the texture of the pudding, though. Canned coconut milk chocolate pudding will be thicker/denser than using carton cashew milk, etc.
Cornstarch/ Arrowroot: Either can be used at a 1:1 ratio. The texture will change slightly depending on which you use. I don’t recommend using tapioca starch, as it can make the pudding ‘gloopy’ rather than creamy and smooth.
Sugar: I like to use unrefined sugars like coconut sugar. However, use whatever sugar you have to hand. For a sugar-free chocolate pudding, then you can use a sweetener like Erythritol.
Dairy-Free Chocolate: Adding chocolate will lead to a richer, thicker pudding. You can also experiment with cocoa% and how it affects the flavor. I like darker chocolates, 70+%.
Cocoa Powder: Use unsweetened cocoa powder (e.g. Dutch-processed). You could use cacao powder too, though it will be more bitter and may need extra sweetener.
Peanut Butter: My one cheeky ‘hidden’ ingredient. Adding PB creates a richer, and tastier pudding. You can substitute any nut butter. Use a seed butter (like Sunbutter) for a nut-free version.
Vanilla Extract: Or vanilla paste. Use real vanilla for a paleo chocolate pudding.
Sea Salt: To enhance the chocolate depth of flavor. You could even, optionally, top the chocolate pudding with a little coarse sea salt.
The Step-By-Step Instructions
Step One: Combine The Ingredients
In a medium-sized saucepan, combine all the vegan chocolate pudding ingredients except the vanilla extract, peanut butter, and chocolate. Whisk until the cornstarch dissolves completely, only then turn on the heat. This step is vital to avoid any lumps.
Step Two: Cook The Pudding
Bring the mixture to a boil over medium heat, whisking frequently. Once the pudding starts boiling, reduce the heat to low and whisk continuously for about 30-60 seconds. During this time, the pudding will begin to thicken.
Step Three: Add The Remaining Ingredients
Remove the pudding from the heat, add vanilla extract, peanut butter, and dairy-free chocolate (if using). Whisk until everything has fully melted and no lumps remain.
Step Four: Pour Into Jars
Pour the pudding into jars, cover with plastic wrap to avoid it developing a film/skin. Refrigerate for a couple of hours until set, then enjoy!
For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.
How To Serve
This vegetarian pudding recipe is a wonderful dessert for the whole family. Kids love it too! Serve in little jars, ramekins, or shot glasses topped with optional whipped coconut cream, a sprinkle of cocoa powder or shaved chocolate, and some berries. You could also make up a quick berry coulis to top the pudding jars or even top with nuts, coconut flakes, etc.
This is a reasonably healthy pudding recipe on its own (depending on what milk, sugar, etc. that you use). So, you can dress it up depending on whether you want a lighter or more decadent dessert.
How To Store
These vegan chocolate pudding jars are an excellent make-ahead dessert option. I like to prepare them the day before serving and allowing them to chill and set overnight (and if you want them quickly- remember, the smaller the dish, the quicker they’ll set).
You can store the puddings in the fridge for up to 3 days. Due to the cornstarch in the recipe, I don’t think these would freeze well – though it isn’t something that I’ve tried. Then again, these puddings never last long enough in my fridge to warrant freezing anyway!
Useful Recipe Tips & Variations:
- You can make a dairy-free chocolate pudding tart or pie by pouring the pudding over a crust (like these Mini Cheesecake Tarts or this Blueberry Cream Pie crust).
- You can easily customize the flavor of this vegan pudding recipe with natural extracts, orange, mint, coconut, caramel, etc. OR even spices such as cinnamon, gingerbread spice, pumpkin spice, etc.
- If you end up with any lumps in this eggless chocolate custard, use an immersion blender to get them out. However, you can avoid this by carefully whisking all the ingredients before you turn on the heat. And also whisking the pudding frequently during heating/cooking.
- You could further add dimension to the chocolate flavor by adding a little espresso powder (½ tsp should be more than enough).
- If you want to try a vanilla version of this pudding, you may like the vanilla pudding layer recipe as part of this Vegan Banana Pudding. In fact, you could use this vegan chocolate pudding recipe to make a chocolate banana pudding.
- For a paleo chocolate pudding version, make sure to use paleo-friendly milk (i.e., coconut milk) and chocolate. Use a paleo-friendly sweetener like coconut sugar or date sugar and real vanilla.
Related Vegan Dessert Recipes
- Peanut Butter Mousse
- Vegan Strawberry Mousse
- Vegan Banana Pudding Recipe
- The Best Vegan Chocolate Pie
- Chocolate Strawberry Cheesecake
- Vegan Chocolate Ice Cream Recipe
- Vegan Flan
If you give this creamy vegan chocolate pudding recipe a try, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Vegan Chocolate Pudding
- 2 cups (480 ml) dairy-free milk (*see notes)
- 3 1/2 tbsp (28 g) cornstarch or arrowroot flour
- 1/4 cup (50 g) coconut sugar or sugar of choice
- 4 tbsp (25 g) unsweetened cocoa powder
- 1 pinch of salt
- 1 tsp vanilla extract
- 2 tbsp (32 g) peanut butter (*see notes)
- 1.75 oz (50 g) dairy-free chocolate chopped (optional)
- Watch the video in the post for easy visual instructions.In a medium-sized saucepan, combine all ingredients except vanilla extract, peanut butter, and chocolate. Whisk until the cornstarch dissolves completely, only then turn on the heat. This step is important to avoid any lumps.
- Bring the mixture to a boil over medium heat, whisking frequently.
- Once the pudding starts boiling turn the heat to low and whisk continuously for about 30-60 seconds. You will notice that the pudding thickens.
- Remove from heat, add vanilla extract, peanut butter, and dairy-free chocolate (if using). Whisk until the peanut butter and chocolate melted and no lumps remain.
- Pour the pudding into jars, cover with a plastic wrap to avoid a film, and refrigerate for a couple of hours until set. Enjoy!
Video Of The Recipe
- Any dairy-free milk is fine, I prefer coconut milk, cashew milk, or almond milk.
- The peanut butter will make the pudding richer and tastier. You can use any other nut butter or seed butter instead.
- The chocolate will add more chocolate flavor, and furthermore, the pudding will be thicker.
- I do not recommend using tapioca flour, as it will make the pudding "gloopy" and not as creamy.
- If you end up with any lumps in the pudding, use an immersion blender to get them out.
- Store leftovers covered in the fridge for up to 3 days.
- The total time doesn't include chill time.
Nutrition information is an estimate and has been calculated automatically