Making your own chocolate pudding from scratch is simple and so much better than the store-bought kind. This silky vegan chocolate pudding is rich with dark chocolate flavor and only takes minutes to make.
If you’re looking for a homemade dessert that’s quick and easy to prepare, is a hit with both kids and adults and has a bit of nostalgic flair then chocolate pudding is your answer. It’s an old fashioned treat with enduring appeal thanks to its creamy rich chocolate flavor and it’s surprisingly simple to make at home, no box mix needed!
Smooth and silky, it’s the kind of recipe that’s easy enough to whip up on a weeknight but nice enough for guests or a special occasion when served with a dollop of coconut cream and a few shavings of chocolate. No more of that flavorless, gelatinous goop masquerading as pudding you get from the store!
While most chocolate puddings are dairy-based, making a dairy-free, vegan chocolate pudding from scratch is just as easy. There’s no tofu, avocado or other “secret” ingredients needed, only a handful of basic pantry essentials you may already have at home and a bare minimum of effort. Aside from that, a saucepan, a whisk and the patience to wait for it to chill in the fridge are really the only tools you need.
What You’ll Need:
- Milk – I like to use light coconut milk as it best replicates the consistency of full-fat milk, but other non-dairy milks work as well.
- Arrowroot – This thickens the pudding, gives it a glossy finish and cooks in less time than cornstarch.
- Sugar – I like to use coconut sugar since its caramel-like flavor works well with the chocolate but feel free to use brown sugar or cane sugar if you prefer.
- Cocoa Powder – Cocoa powder gives the pudding its signature taste and color. Use a Dutch processed cocoa for the richest color.
- Dark Chocolate – Choose a dark chocolate in the 55% to 75% range depending on how intense you like your pudding. If you prefer a more traditional chocolate pudding go for semi-sweet, if a dark chocolate pudding is what you’re after then bittersweet is what you’ll want.
- Vanilla – For extra depth of flavor.
- Salt – A pinch of fine sea salt helps balance the overall sweetness of the pudding.
- Butter – While optional, a pat of vegan butter at the end gives the pudding an extra rich and smooth consistency.
And that is all you need to make a rich and creamy vegan chocolate pudding!
How to Make Chocolate Pudding:
- You’ll start by whisking together a bit of milk and arrowroot to create a slurry. This is set aside and stirred in at the last step to ensure a silky smooth, lump-free pudding.
- Next you’ll whisk together the remaining milk, sugar and cocoa powder in a sauce pan until smooth.
- To that you’ll add your dark chocolate, vanilla and salt and stir until fully melted.
- This is when the slurry is added to the pan and whisked until the mixture thickens which should only take a minute or two. Add your butter if using and your chocolate pudding is ready to chill.
- Choose a good quality chocolate. With so few ingredients the flavor of the chocolate you use will really shine.
- Whisk continuously once you’ve added the slurry to ensure a silky pudding. Arrowroot sets quickly, don’t walk away.
- To prevent a skin from forming on the pudding as it cools place a piece of parchment or plastic wrap directly on the surface of the pudding and remove it just before serving.
- For a fancier presentation, serve with a dollop of coconut cream and a few shavings of chocolate.
Rich and chocolatey but not heavy or overly indulgent it’s the kind of dessert you’ll turn to again and again when a chocolate craving strikes. Enjoy!
More vegan puddings and custards:
Vegan Chocolate Pudding
- 2 cups/480ml light coconut milk (divided use)
- 2 Tablespoons/18g arrowroot
- ¼ cup/48g coconut sugar
- ¼ cup/24g Dutch processed cocoa powder
- 1 teaspoon vanilla extract
- Pinch of fine sea
- 3 ounces/ 85g dark or bittersweet chocolate (65%-75%), finely chopped
- 1 Tablespoon/14g vegan butter (optional)
- Whipped coconut cream for serving (optional)
- Chocolate shavings for serving (optional)
- In a small bowl whisk together 3 Tablespoons of coconut milk with the arrowroot until smooth and no lumps remain. Set aside.
- In a medium saucepan combine remaining milk along with, sugar, cocoa powder, vanilla extra and salt. Whisk over medium to low heat until smooth and little bubbles start to form around the sides.
- Remove from heat, add chopped chocolate and let sit until chocolate begins to melt (30 seconds – 1 minute). Whisk chocolate completely into milk mixture and return to heat.
- Slowly whisk in reserved arrowroot and milk, continuing to whisk until mixture thickens (about 1-2 minutes). Remove pan from heat and immediately whisk in butter if using.
- Pour pudding into a heat-safe bowl, cover with a piece of parchment and refrigerate until cool and set (about 2 hours). Garnish with whipped coconut cream and chocolate shaving if using and serve.
Use the non-dairy milk of your choice instead of coconut milk. Use brown sugar instead of coconut sugar if desired. Use a combination of both semi-sweet and bittersweet chocolate.
Store in an airtight container in the fridge for up to 5 days.
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free
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Amount Per Serving: Calories: 319Total Fat: 23gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 0mgSodium: 16mgCarbohydrates: 24gFiber: 5gSugar: 12gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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