This ultra chocolate-y vegan pudding is quick and easy to make! It’s great on it’s own but you’ll love it even more with a dollop of whipped cream and crushed cookies on top!
You’ll love this pudding because it’s nut-free, tofu-free and can be made soy-free as well. It’s basically a double chocolate pudding because we’ll use dutch cocoa powder and dairy-free chocolate chips.
To be straightforward, this isn’t a “healthified” recipe. It’s just a vegan version of one of my favorite desserts.
It’s really simple to make and is great on its own or with cookies on top and a dollop of whipped (vegan!) cream.
This recipe takes only 10 minutes to make but you’ll need to let it chill in the fridge for at least four hours before enjoying.
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Step by step instructions
The only equipment you need is a medium sauce pot, stove and whisk (preferably a silicon whisk so that you don’t scratch the pot).
Step 1: Start by mixing together the dry ingredients in a medium sauce pot: white sugar, corn starch and cocoa powder.
Step 2: With the heat off, slowly mix in 1/2 cup non-dairy milk until a thick sauce forms.
Step 3: Turn the stove onto medium-high heat. While stirring consistently with a whisk, slowly pour in the remaining milk and coconut milk. It’s important to keep whisking the entire time so that no lumps form.
Step 4: The mixture should start bubbling in a 1-2 minutes. Once it’s bubbling, stir in the chocolate chips. Turn the heat down to medium low so that it is lightly simmering. Continue to stir occasionally to prevent a film from forming.
Step 5: Simmer until the mixture coats the back of a metal spoon without sliding off. Once you get to that point, turn the heat off. Mix in the vanilla extract, espresso powder (optional, this enhances the chocolate flavor) and salt.
Transfer the pudding to a heat-proof container. Allow to cool to room temp before transferring to the fridge to cool completely.
Tips and FAQ
What milk can I use? I use unsweetened soy milk for most of my vegan baking because I find that it has the most neutral flavor. However, you can use any unsweetened unflavored non-dairy milk.
Coconut cream: Not to be confused with coconut milk, canned coconut cream is much richer and should be available right next to the canned coconut milk.
Do I have to use cornstarch? You can replace corn starch with arrow root starch if you prefer a grain-free and allergy friendly option. Starch acts as the primary binder in the recipe, so don’t leave it out!
Make it thinner or thicker: The longer you simmer the pudding the thicker it will become because the milk is evaporates off. Slowly add in 1 tablespoon milk at a time to thin the pudding.
Pro tip for ultra-fluffy pudding: While this isn’t part of the recipe, it’s something I like to do for extra indulgent and fluffy pudding. Instead of putting whipped cream on top of the pudding, fold in an entire can of whipped cream into the pudding after the pudding has cooled. This will make it lighter like traditional pudding.
Serving and storage
Keep leftovers refrigerated for up to 5 days. To prevent a skin from forming you can press plastic wrap, foil or wax paper directly onto the pudding surface before transferring it to the fridge.
Serve topped with coconut cream or store bought vegan whipped cream, or make it a little healthier with sliced strawberries.
I topped mine with crushed Oreos which are vegan by ingredient list but may come into contact with non-vegan ingredients in the factory. That being said, any Oreo-style cookie will work.
Looking for more delicious vegan desserts? Here are a few of my favorites:
- Chocolate Peanut Butter Brownies
- Pumpkin Chocolate Chip Cookies
- Gingerbread Cookies
- Oil Based Vegan Cinnamon Rolls
Vegan Chocolate Pudding
- 1/2 cup white sugar
- 1/4 cup cocoa powder
- 1/4 cup cornstarch
- 2 cups unsweetened soy milk divided
- 1/2 cup coconut cream
- 1/3 cup vegan chocolate chips optional, makes it richer
- 1/2 teaspoon espresso powder
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- handful crushed cookies for topping optional
- vegan whipped cream for topping
- Start by mixing together the dry ingredients in a medium sauce pot: white sugar, corn starch and cocoa powder. With the heat off, slowly mix in 1/2 cup non-dairy milk until a thick sauce forms.
- Turn the stove onto medium-high heat. While stirring consistently with a whisk, slowly pour in the remaining milk and coconut milk. Continue stirring until the mixture starts bubbling.
- Once it's bubbling, stir in the chocolate chips. Turn the heat down to medium low so that it is lightly simmering. Continue to stir occasionally to prevent a film or lumps from forming. Simmer until the chocolate coats the back of a metal spoon without sliding off. Once you get to that point, turn the heat off.
- Mix in the espresso powder, vanilla extract, salt. Let cool to room temperature before transferring to the fridge to cool completely. This will take about 4 hours. Serve in individual ramekins or jars topped with whipped cream and crushed chocolate cookies.