Vegan Chocolate Pudding
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!
- 2 cup (480ml) dairy-free milk (*see notes)
- 3½ tbsp (28g) cornstarch or arrowroot flour
- ¼ cup (50g) coconut sugar or sugar of choice
- 4 tbsp (25g) unsweetened cocoa powder
- pinch of salt
- 1 tsp vanilla extract
- 2 tbsp (32g) peanut butter (*see notes)
- 1.75 oz (50g) dairy-free chocolate chopped (optional)
- 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!
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 Facts: Vegan Chocolate Pudding Amount per Serving (220g) Calories 315 Calories from Fat 135
|% Daily Value*|