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!
The Ingredients
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
Ingredients
- 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)
Instructions
- 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!
Notes
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
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
I am very happy with the quality of this recipe. I make this all of the time. It is a staple recipe for me.
I am so glad you like it. 🙂
Really nice! Mine came out thinner,maybe cause I used oat milk and potato starch, but I love it, it’s sooooo smooth and creamy, velvety and tasty…definitely a keeper
So glad you like it, Iri. 🙂
Fast and delicious! My favorite.
I am glad you liked it, Daniele. 🙂
Amazing! So easy and simple – lusciously smooth decadent. Thank you 🙂
You are very welcome, Aidan! Happy you like the pudding. 🙂
Amazing pudding and so easy to make!!!
Love all your recipes I’ve tried! Thank you for sharing!
You are very welcome, Inna! Happy you like my recipes. 🙂
Have you tried with carob powder instead? I have lots of that
I haven’t, but it should work too! 🙂
I always use carob powder, DeAnne, with an exchange of 1:1 for cocoa powder. I love chocolate, but it doesn’t like me. I never considered sneaking in peanut butter, gonna try it this time, sounds divine. Ordinarily I add a pinch of freeze dried espresso to intensify chocolate flavor, if I’m baking real chocolate brownies as a present, but if I do add peanut butter to my pudding will leave espresso out. And as for adding sugar? I usually add stevia instead, to taste. It’s actually healthy, since no sugar or chocolate. Just fortified plant milk. Carob doesn’t have magnesium, theanine or caffeine, but it’s all I can eat. And remember: a lot of commercial cocoa is grown unethically with child slavery on the west coast of Africa, whereas carob isn’t.
Absolutely amazing, my go to recipe, sooo much better and cheaper than buying vegan pudding in box! I’ve used it for a pudding style cake and shared it with friends, they all loved it!
That’s awesome, Sara! I am so glad you and your friends loved it. 🙂
Absolutely delicious ????!!!!!! Definitely saved me!!! Hubby had wisdom tooth extraction and he was able to eat this and said it taste pretty good !!! I appreciate you and your recipes!!! Excited to try more of your recipes!!!! Thank you
You are very welcome, Mandi! I am so glad you and your hubby liked it. 🙂
The first time i made it, the cook time was not near long enough but I put it in the fridge to set overnight. The next day I brought chocolate sauce to the party I was making it for. I brought it home and cooked it longer and it was perfect.
Now I’m making it a second time with arrowroot powder and almond milk again. I cooked it longer but now it has the texture of one large raw egg white. What am i doing wrong?
Hi Courtney, did you maybe lick the spoon frequently during preparation and put it back into the saucepan? Our saliva contains an enzyme called amylase, which will convert starch to sugar and make the pudding liquid. The same happens if you use oat milk.
No I didn’t because I was making it for other people. That is really interesting though.
So rich and scrumptious! Perfect treat that comes together in minutes.
I am so glad you loved it, Leela. 🙂
Can it be made without peanut butter, or any nut butter, I work in a daycare we are nut free.
You could use sunflower seed butter or leave it out. It will be less creamy then. 🙂
For anyone wondering about another nut-free option, I substitute vegan butter for peanut butter in mine. It turns out super glossy and delicious, almost like a thin ganache!
Sounds amazing, I am glad you liked it!
I’ve made this tonight for my boys pudding for tomorrow. It tastes so nice and it’s really thick. I managed to make it without getting any lumps. I asked my hubby if he wanted to try it and he nearly scraped the pan clean! So now it’s our pudding aswell. I used koko super milk, light brown sugar, 52% cooking chocolate and wow butter as we can’t have peanuts. So glad I found this recipe ????
That’s wonderful, Victoria! I am so glad you loved it. 🙂
Delicious! With only 2 tbsp of coconut sugar. Thanks for the recipe!
So glad it was a success! Thanks for your great feedback, Anne-Cecile. 🙂
The recipe is really amazing I love it!! I stirred constantly with a spoon and still got lumps sadly, I hope it wasn’t unhealthy or something cause that didn’t stop me from eating it ::D I was thinking maybe I should try to add milk gradually next time? I modified a bit with the sweetener, I used one that has zero carbs as I am diabetic, would that mean the whole amount of carbs per portion is now 21? That’s how I counted but had to check with the master. Hugs x
Hi Daria, if you left out the chocolate too, then it’s 20 g of carbs per portion.
You can mix the cornstarch with 1/2 cup of dairy-free milk and add it once the remaining 1 1/2 cups of milk (with the other ingredients) starts boiling (similar to a slurry). But the cocoa powder can still leave some clumps, sifting could help too. 🙂
Ela! I love the simplicity of this recipe! Even though I stirred A LOT, when I put it in the fridge for a few hours and tried it, it was quite thick and I found some clumps, and it was not as sweet as I liked it. I must have not stirred enough while it was on heat, so I put it back on the stove added a little milk and a bar of Moser Roth dark chocolate with orange and the consistency and taste turned out perfect!
Hi Ela
I am so happy to find this recipe! It reminds me of childhood in Slovakia when we had it quite regularly and my girls love it too! Homemade and so easy! What a winner.
Could I ask, if I wanted to do it just pure vanilla, strawberry or banana what’s the best approach?
Thank you so much for this delicious recipe ????
Hi Hana, I am sorry, but I saw your comment only today. If making a vanilla pudding, you will need to leave out the cocoa powder. Optionally, you could add vegan white chocolate. 🙂
This was so easy – delicious and impressed my guest! Served with strawberries. Thank you!
Wonderful! I am glad you all liked it, Ange. Thanks for your great feedback. 🙂
Musela jsem vyzkoušet a je to lahůdka 🙂 Mléko jsem použila domácí rýžové ,takže jsem nemusela přidávat škrob ,mléko samo zhoustlo. Jako kakaovou přísadu jsem použila karob. Puding je vynikající. Denně Vás Elo sleduji a děkuji opět za Vaše recepty. Zdravím z České republiky 🙂 Ivana
Ahoj Ivano, udelala jste mi velkou radost, ze Vám puding chutnal, byl to dobrý nápad pouzít rýzové mléko. Je to bájecné, kdyz dostanu tak krásný Feedback – dekuji. Vracím pozdrav zpet do Ceské Republiky. Dávejte na sebe pozor a zustante zdravá. Ela 🙂
An excellent pudding recipe. So easy and so tasty! Thanks!????????
You are very welcome, Anne! I am so glad you liked it. 🙂
Just made this! I had to lick the pot! So good!! Thank you for all your recipes. Love them all!
Lynda from Michigan, USA
Hehe, I am so glad you loved it, Lynda. 😀 Thanks for your comment! 🙂
The best Ive ever tríes! Thanks a lot for sharing your delicious recipes! Regards from Uruguay!
Thanks for your feedback, Clara! I am happy it came out delicious. 🙂
Hi Ela,
Your recipes are awesome!
I made your absolutely delicious and easy chocolate pudding for the 2nd time today,
Thank you for the simple ingredients and recipe!
Next time I will add orange oil and cinnamon ????
Grüße aus München
Sounds lovely, dear Caroline! I am so glad you enjoyed it. 🙂
Grüße nach München 🙂
Just tried this recipe! Amazing ????and easy to do.
That’s awesome, Heydi! I am so glad you liked it. 🙂