Vegan Chocolate Pudding
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This easy Vegan Chocolate Pudding Pie recipe with almond milk 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 these 30 Creamy Vegan Pudding & Mousse Recipes, these 50 Delicious Vegan Recipes Using Chia Seeds and this Vegan Irish Lemon Pudding for another fabulous flavor! Yes, please!
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!
- Easy to make pudding recipe, using no eggs and over the stove top!
- 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.
- Serve in bowls with whipped cream or fresh fruit on in one of our easy pie crusts!
Vegan Chocolate Pudding Pie with Almond Milk is Healthy!
With its creamy, velvety texture, this plant-based chocolate pudding with almond milk 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. But
This chocolate pudding recipes has only 7 main ingredients – Unsweetened cocoa powder, almond milk, sugar, cornstarch, salt, vanilla and vegan butter are all that are needed!
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.
This Vegan Pudding Uses Simple Staple Ingredients You Already Have
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
Easy Homemade Oreo Pie Crust
- 24 Oreo cookies with filling
- 5 Tablespoons vegan unsalted butter
Instructions How to Make Pie Crusts & Pudding
Graham Cracker Crust
- This graham cracker crust recipe can be used with three different pans: a 9-inch pie plate, a 9-inch springform pan, and a 9-inch square pan.
- 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.
Homemade Oreo Pie Crust
- This Oreo pie crust recipe can be used with three different pans: a 9-inch pie plate, a 9-inch springform pan, and a 9-inch square pan.
- Crush Oreo cookies using food processor into cookie crumbs, add in melted butter and sugar and press into a pie pan. (can also use any kind of vegan chocolate cookies)
- 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!
Variations For Your Vegan Chocolate Pie
- 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.
- Make your pie a vegan chocolate cream pie by simple adding whipped cream to the top of your chocolate pudding once it has set.
- Top with season fruits, like raspberries, blueberries and strawberries!
- Add a little cinnamon to your pie crusts, for a warm, spicy pie crust when it comes to fall desserts.
- Don’t have almond milk? Use any non-dairy milk such as cashew milk, oat milk or soy milk if preferred.
- Make your chocolate pudding into a chocolate mousse easily by just adding a cup of whipped cream to your chocolate pudding once it’s cooled down, so the whipped cream doesn’t melt into the chocolate. YUM!
FAQ for Vegan Chocolate Pudding
Can I use a different type of plant-based milk for this recipe?
Yes, you can use any plant-based milk you prefer, such as soy milk, oat milk, or coconut milk. Each type of milk will bring a slightly different flavor and creaminess to the pudding, so feel free to experiment to find your favorite!
How do I make the pudding thicker or thinner?
To make the pudding thicker, add a bit more cornstarch, about a tablespoon extra. To make it thinner, reduce the cornstarch slightly or add a little more almond milk. Adjusting these ingredients will help you achieve your desired consistency.
Can I make this pudding sugar-free?
Yes, you can make the pudding sugar-free by using a sugar substitute like stevia, erythritol, or monk fruit sweetener. Adjust the amount based on the sweetness level of your chosen substitute.
How do I store leftover vegan chocolate pudding Pie?
Store leftover pudding in an airtight container in the refrigerator for up to 5 days. Make sure to cover the surface with plastic wrap directly touching the pudding to prevent a skin from forming.
Can I use this pudding in other desserts?
Absolutely! This vegan chocolate pudding is perfect for layered desserts like trifles, parfaits, or as a filling for pies and tarts. It can also be used as a topping for cakes or cupcakes.
What if I don’t have graham crackers for the crust?
If you don’t have graham crackers, you can use other vegan cookies like digestive biscuits or Oreos for the crust. Just crush them into crumbs and follow the same instructions for mixing with vegan butter to create the crust.
Can I serve the pudding warm instead of chilled?
Yes, this chocolate pudding with almond milk can be enjoyed warm! If you prefer a warm, comforting dessert, you can serve it immediately after cooking. It will still have a deliciously smooth and creamy texture.
Trust me, you’ll want to make this Vegan Chocolate Pudding Pie 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! You’ll love it topped with our Vegan Whipped Cream!
You may love this Best Ever Vegan Banana Cream Pie or this Vegan Pecan Cream Pie when the mood strikes!
Share on Pinterest, Instagram and Facebook!
More Vegan Desserts!
Vegan Chocolate Pudding
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
I love this recipe! Do you think I could use coconut oil in the pudding instead of the vegan butter?
Thanks you!!
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 🙂
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?
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!
Do you have the nutritional value for your recipes? I would love to have that as I count calories and carbs.
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
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?
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!
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
Thanks so much, Amy! I’m glad the recipe is bringing back memories from your grandmother. I’m really happy that you like it! 🙂
Looks so so yum! I was wondering if I could make it without the pie and just serve it as straight up pudding?
Hi Daniella,
Sorry for the late response! You can definitely serve it as straight up pudding! 🙂
Can I use coconut sugar?
Hi Lehava,
Sure you can use coconut sugar. You may want to use a little bit extra.
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!
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.
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!
I keep coming back to make this! It’s so good!
So glad you keep coming back Renee! Thank you so much!