The Best Vegan Chocolate Pudding
This Vegan Chocolate Pudding is luxuriously rich, silky smooth, and comes together in just 10 minutes with simple pantry staples. A secret spoonful of peanut butter adds incredible depth to this easy, dairy free dessert.
Ingredients
- 2 cups dairy free milk coconut, cashew, or almond milk recommended
- 3 1/2 tablespoons cornstarch or arrowroot flour
- 1/4 cup coconut sugar or granulated sugar of choice
- 4 tablespoons unsweetened cocoa powder
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoons peanut butter or any nut/seed butter
- 1.75 ounces dairy free chocolate chopped (optional but recommended)
Instructions
- In a medium sized saucepan, combine the dairy free milk, cornstarch, sugar, cocoa powder, and salt. Whisk vigorously until the cornstarch dissolves completely and no lumps remain. This step must be done while the liquid is still cold to prevent lumps.
- Place the saucepan over medium heat. Bring the mixture to a boil, whisking frequently to prevent sticking.
- Once the pudding starts boiling, reduce the heat to low. Whisk continuously for about 30 to 60 seconds. You will notice the pudding thicken and become glossy.
- Remove the saucepan from the heat. Add the vanilla extract, peanut butter, and chopped dairy free chocolate (if using). Whisk until the peanut butter and chocolate are completely melted and the pudding is perfectly smooth.
- Pour the pudding into individual serving jars or ramekins. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of each pudding. Refrigerate for at least 2 hours, or until fully set and chilled. Enjoy!
Notes
Any dairy free milk works well here. Full fat canned coconut milk creates the richest result, while cashew milk and almond milk are excellent lighter options. Avoid rice milk as it may not set up as firmly.
The peanut butter adds a subtle richness that enhances the chocolate flavor. Feel free to substitute almond butter, sunflower seed butter, or omit entirely.
Adding chopped dairy free chocolate makes the pudding thicker and gives it a more intense chocolate flavor. It is optional but highly recommended.
Do not substitute tapioca flour for the cornstarch, as it will create a stretchy, "gloopy" texture rather than a creamy one.
If any lumps form despite whisking, simply use an immersion blender directly in the saucepan for a perfectly smooth result.
Store leftovers covered in the refrigerator for up to 3 days. The total time listed does not include chilling.
The peanut butter adds a subtle richness that enhances the chocolate flavor. Feel free to substitute almond butter, sunflower seed butter, or omit entirely.
Adding chopped dairy free chocolate makes the pudding thicker and gives it a more intense chocolate flavor. It is optional but highly recommended.
Do not substitute tapioca flour for the cornstarch, as it will create a stretchy, "gloopy" texture rather than a creamy one.
If any lumps form despite whisking, simply use an immersion blender directly in the saucepan for a perfectly smooth result.
Store leftovers covered in the refrigerator for up to 3 days. The total time listed does not include chilling.