Dairy-Free Vegan Chocolate Pudding Recipe

Man placing chocolate pudding onto ice, close-up
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  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: Serves 4 to 6
Ratings (6)

Pudding is a sumptuous yet simple dessert you may know and love, but being vegan means it's not as easy to find in the grocery store. Make your own with this dairy-free, egg free and delicious chocolate pudding recipe that is not only rich, but also satisfying and healthier than traditional puddings that are usually made with milk and egg yolks.

Storing Vegan Chocolate Pudding

Regular homemade chocolate pudding can keep well from five to seven days in the refrigerator. This vegan chocolate pudding has a short shelf life at just 2-3 days in the refrigerator. While store-bought chocolate pudding can keep for up to 4 weeks, the air-tight container it comes in and the preservatives used allow for a longer shelf life. Given this is a homemade recipe and no preservatives can help keep this vegan pudding, it's important to make just enough to eat within the specified shelf life. If your pudding is liquidy or other not uniform, this may be an indication that the pudding is starting to go bad.

Serves 4 to 6.

What You'll Need

  • 3 tablespoons cornstarch
  • 1/3 cup and 2 tablespoons organic sugar
  • ¼ cup cocoa powder
  • pinch of salt
  • 2 cups plain unsweetened almond milk
  • 1/3 cup dairy-free chocolate chips
  • ½ teaspoon vanilla

How to Make It

  1. In a small cup or bowl, combine the cornstarch with 2 tablespoons cold water, mixing to dissolve. Set aside.
  2. In a small saucepan, combine the sugar, cocoa powder, and salt. Over medium-low heat, gradually add the almond milk, about ¼ cup at a time, stirring constantly until smooth. Cook until a thin film develops on top of the liquid and steam rises from the surface, but do not let the mixture boil. Remove the pan from heat and add the chocolate chips, swirling the pan to keep the chips from resting on the bottom of the pan and burning. Allow the pan to sit off of the stove for about 3 minutes, then stir the mixture with a wooden spoon to incorporate the melted chocolate.
  1. Mix in the cornstarch mixture and vanilla until well incorporated, and return the pan to the stove over medium-low heat. Stirring constantly, cook until the mixture is thick but just slightly thinner than desired (the pudding will thicken as it cools). Transfer the pudding into individual heatproof dishes. Place plastic wrap directly on the surface to prevent a skin from forming and set on a wire cooling rack to cool for about 20 minutes.
  2. Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours before enjoying.