Vegan Chocolate Pudding that ACTUALLY tastes like Chocolate Pudding! It took me sooo many tries to make this absolutely PERFECT and trust me..IT IS PERFECT! This actually took me back to my school lunch todays with those snack pack pudding cups. You will ABSOLUTELY love love love how easy this recipe is.
Cocoa or Cocao?
You can use either really - I always go for Organic Cocoa powder; it's got the perfect amount of sweetness and doesn't make you feel guilty afterward.
What's the best non dairy milk to use?
I use Silk Almond Milk for EVERYTHING - I've never liked any other milk to be honest. Any plant based milk will work well with this recipe, even homemade :) Just be sure not to use those sweetened or flavored non-dairy milks, because it will change the sweetness and flavor of the pudding.
How do I get the perfect pudding texture?
The key is to use the right amount of corn starch and the cooling method. Once you pour your hot pudding into the serving cups or dishes, you NEED to let it cool down at room temperature. Once it's cooled down to room temp, then you let it cool completely in the fridge for 6-8 hours or overnight.
Want more dessert recipes? Check out some of these yummy Vegan desserts you'll LOVE!
-BE SURE to CONTINUOUSLY mix while the pudding mix is on the heat. This is SUPER important if you want to have a smooth, lump free pudding
-Mix all your ingredients in together BEFORE turning on the heat, this will help prevent the cornstarch from creating any lumps
-If your mixture is still too runny after cooking for a while, then add 1 tsp of corn starch at a time until it thickens to your desired consistency
-If your pudding mixture is too thick, then you can add 1 tbsp of almond milk at a time to thin it out
**when buying something using the links in our posts, we may earn a small commission.
2.5 cups almond milk (or any other non dairy milk)
1/2 cup maple syrup/agave or date paste
1/4 cup cocoa powder
1/4 cup cornstarch
1 tsp vanilla bean paste or vanilla extract
1 tbsp instant coffee
In a medium saucepan with the heat turned OFF, add in the dry ingredients and mix until well combined
Now add the wet ingredients and whisk until the wet ingredients are fully incorporated with the dry - should be lump free
Turn the medium to medium, and continuously stir until it thickens. MAKE SURE you are continuously stirring so that the corn starch doesn’t settle at the bottom.
Once it’s reached your desired consistency, remove from heat and pour into pudding cups (or one large bowl)
Cool down at room temperature and then cool down in the fridge for 6-8 hours (or overnight)
Serve with some homemade coconut whip cream and a sprinkle of cinnamon