Creamy, rich, and easy to make, this is the best vegan chocolate pudding you’ll ever make, and the last recipe you’ll need.
- 1 tablespoon coconut oil or canned coconut cream, optional
- 1 cup vegan chocolate chips (see note 1)
- 2 tablespoons water
- 2 cups unsweetened non-dairy milk (see note 2)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup sugar of choice (see note 3)
- 1/4 cup cocoa powder
- 1 tablespoon cornstarch or arrowroot powder
- Equipment note: Before you start, you’ll need a nonstick pot, a whisk, a spatula, and somewhere to store your pudding. We used these individual Weck glass jars but anything heat safe should work. You can use a bowl to store it all together or individual containers.
- Blend: To a blender, add the non-dairy milk, cocoa powder, sugar, salt, vanilla extract, and cornstarch or arrowroot powder. Blend until smooth and everything is dissolved.
- Melt chocolate chips: Next, add a bit of coconut oil or cream (if using) to a medium nonstick pot and allow to melt over medium heat. Once it is hot, add the chocolate chips and stir constantly until fully melted.
- Mix everything and cook until thickened: Now add the contents of the blender to the pot and whisk until everything is well incorporated. Keep whisking frequently (but you don’t need to do it constantly once everything is fully combined) until the mixture has thickened, between 4 and 7 minutes. Mine always thickens in 3-4 minutes but that’s because I use the power burner. Because the power burner gets really hot I do recommend whisking constantly if you want to go that route. It’s faster but a bit higher maintenance.
- Troubleshooting: If you find that it is not thickening enough (remember it will thicken some in the fridge), you can mix another tablespoon of cornstarch or arrowroot powder in a small bowl (whisk until dissolved) and pour that into the pot and mix to combine.
- Cool: Once the pudding has thickened, add it to the heat safe container(s) and allow to cool for 15 minutes before putting on a lid (or some kind of cover, like plastic wrap).
- Cool some more: Refrigerate until cold (at least 3-4 hours). It will firm up a bit more in the fridge.
- Eat: Serve, optionally with vegan whipped cream and chocolate shavings or sprinkles. Enjoy!
- Store leftovers (what’s that?): Store in an airtight container in the refrigerator for up to 5-6 days.
- Note 1: Really any chocolate will work, but semi-sweet is nice and rich, and I can commonly find dairy-free chocolate chips in my grocery store’s baking aisle. Chips are the easiest, but you can also chop up a bar into small pieces. Check the ingredients of the brands of chocolate chips in your store. If you can’t find them, you can buy vegan chocolate chips online or you may omit them (for a less chocolaty but still delicious flavor).
- Note 2: Any unsweetened non-dairy milk will work. I like to use soy milk with this recipe. Some non-dairy milks do form a skin when they are cooked. Look for one with added gums if you are overly concerned with the skin. If not, just skim any weirdness off the top before adding to a container and storing. I didn’t notice that happening when I used soy milk with this recipe. I also tried it with store-bought almond milk with no issue.
- Note 3: You can use any sugar you like. I used organic cane sugar for simplicity, but coconut sugar, maple syrup, agave, or even blended dates would work just fine. If you prefer to just use stevia, use that.
- Category: Dessert, Snack
- Method: Stove top
- Cuisine: American
Keywords: Vegan, Gluten-Free, Nut-Free, Soy-Free, Vegan Chocolate Pudding