Vegan Chocolate Pudding

by DailyVeganMeal
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This Vegan Chocolate Pudding is our favorite chocolate pudding of all time.  It’s super simple to make and has just the right balance of chocolate decadence and richness.  Is there anything more comforting that home-made chocolate pudding?  

Vegan Chocolate Pudding is ideal for layered desserts, trifles, & pies!

What’s really awesome is it uses staples you most likely already have in your house.

Unsweetened cocoa powder, almond milk, sugar, cornstarch, salt, vanilla and vegan butter are all that are needed for the pudding ingredients.

Almond milk is the best. It’s such a great substitute for milk and the unsweetened almond milk is what we normally use when incorporating it into all of our sweet and savory recipes.  With the exception, my ‘better half’ prefers the vanilla flavored almond milk in his cereal. I love that the unsweetened is 30 calories per cup.  

And for the egg replacer, we used cornstarch to get it to thicken.  Even if you’re not totally vegan, you will not miss the eggs. Lots of puddings are made without eggs anyways.

The pie crust is made with graham crackers, vegan butter and sugar, but of course, you can use whatever pie crust you want or buy one for a quick shortcut.    

Trust me, you’ll want to make this all the time.  Whip it up on a whim like we do.  Sometimes, we want something chocolatey and this is quick and satisfying beyond belief.

Print Recipe
5 from 1 vote

Vegan Chocolate Pudding

When we want something chocolatey, this super easy Vegan Chocolate Pudding is quick and satisfying beyond belief. Ready quickly and uses almond milk! Eggless, dairy-free yummy!
Prep Time2 mins
Cook Time5 mins
Refrigerate Time1 hr
Total Time1 hr 7 mins
Course: Dessert
Cuisine: American
Keyword: chocolate pudding, home-made pudding, Pudding, vegan pudding
Servings: 8 Servings for Pie, 4 servings for individual
Calories: 263kcal

Ingredients

Vegan Chocolate Pudding

  • 1 cup sugar can reduce down to 3/4 cup
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 2 3/4 cups unsweetened almond milk or milk of choice
  • 1 teaspoon vegan butter optional
  • 1 teaspoon vanilla extract optional

Graham Cracker Crust

  • 1 1/2 packs of graham crackers (vegan, like keebler or nabisco) crushed into crumbs or 1 1/2 cups or 21 crackers, (could also use cookies, reduce vegan butter to 1/4 cup and omit sugar)
  • 1/3 cup vegan butter melted
  • 2 tablespoons sugar

Instructions

Instructions

    Graham Cracker Crust

    • Crush graham crackers using food processor into crumbs, add in melted butter and sugar and press into a pie pan. Place in freezer while making pudding or you could use a pre-made crust. Pie crust can also be put in fridge for 15 minutes before preparing pudding.

    Vegan Chocolate Pudding

    • In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
    • Whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time.
    • Place saucepan over medium-high heat and cook, stirring continuously, until mixture comes to a simmer and starts to thicken nicely, about 5 minutes.
    • Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowls, pie crust, layered pudding dessert and refrigerate until chilled. Refrigerate pie 1 hour. Pudding is also excellent semi-hot after serving too! Add your favorite fruits or vegan whipped cream too!

    Notes

    To make pudding more milk chocolate flavored instead of dark chocolate, use 1/4 cup unsweetened cocoa powder.

    Nutrition for Vegan Chocolate Pudding Pie

    If you like this recipe, you may also like our Easy Vegan Chocolate Peanut Butter Pie recipe!

     

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    8 comments

    Anonymous124 April 7, 2020 - 8:07 pm

    I love this recipe! Do you think I could use coconut oil in the pudding instead of the vegan butter?

    Thanks you!!

    Reply
    DailyVeganMeal April 8, 2020 - 5:18 am

    Thanks so much for loving the recipe! I do think you could substitute coconut oil for the vegan butter, no problem. Please let us know how it goes after you try it out 🙂

    Reply
    Mary April 11, 2020 - 4:45 pm

    I have it chilling in the fridge. The little bit I ate out of the pan was amazing! Have you ever tried freezing it for ice cream?

    Reply
    DailyVeganMeal April 11, 2020 - 5:29 pm

    So glad you liked the taste! 🙂 When it chills and sets you are in for a treat. I haven’t tried freezing it for ice cream! I wonder if that would work well.. Might have to try it! Please let us know if you try it!

    Reply
    Nancy May 6, 2020 - 11:18 am

    Do you have the nutritional value for your recipes? I would love to have that as I count calories and carbs.

    Reply
    DailyVeganMeal May 6, 2020 - 1:14 pm

    Hello Nancy,

    We don’t have nutritional values for all recipes yet, but I’ve added nutritional content for this recipe on the page, right under the recipe. If there are any others you’d like to have right away, just let us know by commenting on that particular post. Thanks for commenting! 🙂

    Best Regards,
    Justin

    Reply
    Amy May 10, 2020 - 8:37 pm

    5 stars
    Perfect! My grandmother used to make a pie like this, but with my allergies to egg and dairy I’ve not been able to make it since hers used nothing but. Your version is delectable. Thanks

    Reply
    DailyVeganMeal May 11, 2020 - 5:29 am

    Thanks so much, Amy! I’m glad the recipe is bringing back memories from your grandmother. I’m really happy that you like it! 🙂

    Reply

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