Vegan Chocolate Pudding

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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 homemade chocolate pudding?  

More pudding? Check out this Vegan Irish Lemon Pudding for another fabulous flavor!  Yes, please!

easy Vegan Chocolate Pudding recipe

Why You’ll Love This Vegan Chocolate Pudding

Making vegan chocolate pudding is easy, fun, and great for any occasion. With its rich, chocolaty flavor and creamy texture, you’ll be able to make magnificent vegan pudding desserts that will tantalize not only vegans, but non-vegans too! 

Our vegan chocolate pudding is a delicious, protein-rich, and guilt-free dessert, perfect for those interested in reducing their animal products intake or offering a healthier snack option.

With its creamy, velvety texture, this plant-based pudding is a great way to stay on track with your diet and enjoy a sweet treat. As more people are making an effort to go vegan, vegan chocolate pudding can bring joy and satisfaction without compromising on quality!  

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.    

easy Vegan Chocolate Pudding recipe

This Vegan Pudding Uses Simple Staple Ingredients You Already Use

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

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

Chocolate pudding with 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.

Vegan Chocolate Pudding is Ideal for Layered Desserts, Trifles, & Pies!

With Americans’ growing obsession for vegan cuisine, vegan chocolate pudding has become the latest trend in layered desserts, trifles, and pies.

That’s why this plant-based pudding is the perfect solution for creating delicious layered desserts, trifles, and pies that everyone can enjoy!

easy Vegan Chocolate Pudding recipe

Ingredients You Need Vegan Chocolate Pudding Recipe

Vegan Chocolate Pudding 

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

How to Make Vegan Chocolate Pudding 

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 With Almond Milk

  • 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!

Chocolate Flavor Options

  • For a darker chocolate flavor, use the 1/2 cup of unsweetened cocoa powder as specified in the ingredients list.
  • If you prefer a milder, milk chocolate flavor, you can reduce the cocoa powder to 1/4 cup.

Trust me, you’ll want to make this Vegan Chocolate Pudding recipe 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.  This easy plant-based pudding recipe does the trick!

More Vegan Desserts!

 

Vegan Chocolate Pudding
Print Recipe
4.50 from 4 votes

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 minutes
Cook Time5 minutes
Refrigerate Time1 hour
Total Time1 hour 7 minutes
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

    • For a darker chocolate flavor, use the 1/2 cup of unsweetened cocoa powder as specified in the ingredients list.
    • If you prefer a milder, milk chocolate flavor, you can reduce the cocoa powder to 1/4 cup.

    Nutrition for Vegan Chocolate Pudding Pie

     

     

     

     

     

     

     

     

     


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    20 Comments

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

      Thanks you!!

      1. 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 🙂

    2. 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?

      1. 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!

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

          1. 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

      2. 3 stars
        I made this and followed exactly, but it didn’t set. The filling is completely pudding, even the next evening. Do you know what could be adjusted?

        1. If you add too much milk may be one option, depending on what non-dairy almond milk you’re using, you could use a little less milk. If it’s not thickened up enough when cooking over stove, that could be the cause as well. Overmixing it at the end can also break the pudding down. I hope you give it a try again Jessica!

    3. 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

    4. Looks so so yum! I was wondering if I could make it without the pie and just serve it as straight up pudding?

    5. Looks delicious – I am excited to try! I have been looking for a chocolate pie that is egg free and lactose free. I was wondering if this recipe would set up correctly with regular milk that is lactose free? I am fine with almond milk but I do have a relative with a nut allergy that I might want to accommodate for. Thanks!

      1. I’m glad to hear you’re excited to try the recipe! You can use lactose-free milk as a substitute for almond milk, and the pie should still set up correctly. However, I’d like to point out that using lactose-free milk would make the recipe non-vegan. If you’re trying to accommodate a relative with a nut allergy but still want to keep it vegan, you could consider using oat milk or soy milk as a nut-free and vegan alternative.

    6. 5 stars
      Soo good!! I would definitely do less sugar like you put as an option next time though, it is pretty rich. Thank you for this awesome recipe!

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