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!
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
- 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.