Vegan Chocolate Pudding

Oh, the minutes I wasted trying to think up a clever way to tell you about this recipe for chocolate pudding. But y’know, if I really need to say anything more than “chocolate” and “pudding,” maybe this just ain’t for you.

There are a couple of different ways to make chocolate pudding.  This kind has a creamy, almost milk chocolatey taste. If you’re looking for something richer, I recommend using a cornstarch-based recipe like this that also contains melted chocolate. But this is as quick and easy as it gets — just don’t forget the rules!

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Vegan Chocolate Pudding

CLARYN
Course Dessert

Ingredients
  

  • ½ c sugar
  • ⅓  c unsweetened cocoa powder
  • ¼ c cornstarch
  • tsp salt
  • 2 c unsweetened almond milk
  • 1 tsp vanilla extract

Instructions
 

  • In a medium saucepan, sift together sugar, cocoa, cornstarch, and salt.
  • Whisk in almond milk until no lumps remain.
  • Over medium heat, bring mixture to a boil, whisking occasionally to ensure nothing sticks to the bottom.
  • Boil for two minutes, whisking constantly, until mixture thickens.
  • Whisk in vanilla.
  • Pour into bowls or ramekins and chill until fully set, at least two hours.
  • Top with coconut whipped cream if desired (see notes).

Notes

By the way, the batch pictured is topped with white chocolate mousse, because I am precisely the kind of ridiculous person who makes white chocolate from scratch just to melt it into another recipe. It was pretty alright!

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