Easy Vegan Chocolate Pudding Recipe
🌱 Easy Vegan Chocolate Pudding 🍫
This Easy Vegan Chocolate Pudding is thick, spoonable, and made in one pot. Cocoa, plant milk, and a little starch cook into a silky pudding you can pour into jars and eat warm or chilled. No tofu to blend. No avocado aftertaste. Just a chocolate cup that tastes like the boxed stuff — only better.
I love making a few small jars at once. They set in the fridge while dinner happens, and later you get that clean spoon trail through the middle. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Pudding 💚
- 🌱 Completely dairy-free
- 🍫 Deep chocolate flavor
- 🥄 Thick and creamy
- 🫙 Perfect for jars
- ⏱️ About 10 minutes on the stove
- 🧊 Even better chilled
The Secret to Pudding That Sets
Whisk the cornstarch into the cold milk before it hits the heat. That’s how you avoid lumps. Keep stirring as it simmers — it thickens all at once. Take it off the heat when it coats the spoon. It firms up more in the fridge, so don’t cook it until it’s already stiff.
Frequently Asked Questions ❓
What plant milk works best? 🥛
Soy or oat milk make the creamiest pudding. Almond works, but it’s a little thinner.
Can I eat it warm? 🔥
Yes. It’s like a chocolate pot de crème when it’s just off the stove.
How long does it keep? 🧊
Up to 4 days in the fridge. Press plastic wrap onto the surface if you don’t want a skin.
🌱 Easy Vegan Chocolate Pudding
Ingredients 🛒
- 2 cups unsweetened plant milk
- ⅓ cup sugar or maple syrup
- ¼ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoons vegan chocolate chips (optional, for extra richness)
Instructions 👩🍳
- Whisk the plant milk, sugar, cocoa, cornstarch, and salt in a saucepan until no lumps remain.
- Cook over medium heat, whisking constantly, until the pudding thickens and starts to bubble, 6–8 minutes.
- Remove from the heat. Stir in the vanilla and chocolate chips until melted.
- Pour into jars. Cool slightly, then refrigerate at least 1 hour.
- Spoon and serve.
Nutrition
| Nutrient | Per jar (1/4) |
|---|---|
| Calories | 150 |
| Protein | 3g |
| Net carbohydrates | 26g |
| Total carbohydrates | 28g |
| Fiber | 2g |
| Total fat | 4g |
| Sodium | 95mg |
Estimates based on plant milk, cocoa, and cornstarch. Exact numbers may vary by milk and sweetener.
Notes & Tips 💡
- Sift the cocoa if it looks clumpy.
- A pinch of espresso powder makes the chocolate taste deeper.
- Top with berries, coconut whipped cream, or extra chips.
- If it sets too firm, whisk in a splash of plant milk before serving.
This Easy Vegan Chocolate Pudding is silky, chocolatey, and weeknight-simple. A jar you can eat with a spoon. 🍫🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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