THIS VEGAN CHOCOLATE PUDDING IS SUPER EASY TO MAKE! JUST 8 INGREDIENTS AND CAN BE TOP 8 ALLERGY FRIENDLY! PERFECT TREAT TO SATISFY THAT SWEET TOOTH! KIDS LOVE IT!
If you grew up in the 90s and had parents that didn’t mind processed food, one of your favorite lunch snacks, was likely chocolate pudding cups. This homemade vegan chocolate pudding brings all those same memories back but in a healthy and more decadent way.
You know we love easy recipes with simple ingredients around here, so this less than 10 ingredient vegan chocolate pudding is perfect. It comes together in just 5 minutes prep time making it a total winner. While this dairy free chocolate pudding does have to sit for awhile after the initial prep time, it’s still super easy to make and stay well in the fridge for a few days so prepping is a breeze for the kid’s for the week (or you!).
This delicious and easy vegan chocolate pudding is just 8 total ingredients and with a little help, kids can even help you make this one.
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WHAT INGREDIENTS GO INTO VEGAN CHOCOLATE PUDDING?
The ingredients that you need in order to make a dairy free chocolate pudding are:
- Vanilla flavored dairy free milk (we used almond)
- Vegan sugar
- Cornstarch (or sub for arrowroot powder)
- Unsalted dairy free butter
- chocolate powder
- vegan chocolate chips or bars
That’s it! Those are the super simple ingredients that you need to make this super easy allergy friendly chocolate pudding.
HOW DO YOU MAKE VEGAN CHOCOLATE PUDDING?
This dairy free chocoalte pudding is really easy to make with its minimal ingredients; however, you do need to ensure that you follow these directions or it may not work out.
To start, add the sugar, cornstarch, chocolate powder and salt to a small saucepan. Whisk them together. Whisk in your dairy free milk and make sure to combine them really well. You don’t want any lumps.
At this point, turn the heat on medium low. Let this mixture cook for 3-5 minutes until it starts to thicken up. You will be able to tell when this happens. Keep whisking to ensure no lumps remain or form.
Add in your dairy free butter and chocolate chips. Continue cooking and whisking until the butter is melted. It should be well combined into your mixture. Remove from heat and add in your vanilla. Stir again to combine.
Now that it’s off the heat, you are going to let it sit for 10 minutes, but you want to come back and stir it every 2 minutes for that time period. This step is really important so don’t walk away and forget about it.
Once your 10 minutes is up, pour into bowl or individual serving containers. If you want to place into glass containers, you need to let it sit for another 10 minutes and continue stirring every 2 minutes like you did above.
Place in fridge for at least 4 hours or overnight to thicken up the rest of the way and set. Add any toppings and serve once set.
CAN I MAKE THIS TOP 8 ALLERGY FREE CHOCOLATE PUDDING?
The milk, chocolate chips, and butter options are what you need to look out for in this recipe. In order to make it Top 8 Allergen free chocolate pudding, you need to make sure you are using a soy free, vegan butter like Earth Balance soy free. It comes in a red tub.
And for the milk, if just depends on the allergens. We use almond milk in our house, but oat or hemp should work just fine in this recipe if you need it completely Top 8 friendly.
We use Enjoy Life chocolate chips in this recipe because we know they are allergen friendly.
WHAT ARE TOPPING IDEAS FOR DAIRY FREE VANILLA PUDDING?
The possibilities for toppings on vegan chocolate pudding are literally endless. In the photos, we topped one with Dairy Free Coconut Whipped Cream and fresh raspberries. And in the other, peanut butter and chopped, vegan chocolate bars.
You could add any type of fruit, granola, chia seeds, hemp seeds, and more. You don’t even have to add anything.
Some other ideas would be:
Try our vegan vanilla pudding too!
If you aren’t a huge chocolate fan or you want to switch it up, make sure that you try our vegan vanilla pudding recipe too!
PIN THIS VEGAN CHOCOLATE PUDDING FOR LATER:
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Vegan Chocolate Pudding
- Add sugar, cornstarch, cocoa powder and salt to a small saucepan. Stir together.
- Whisk in milk slowly. Make sure well combined.
- Turn heat on medium low.
- Let cook for 3-5 minutes, constantly stirring, until thickening up. Ensure no lumps.
- Add in the butter and chocolate chips. Cook until butter is melted and well combined into mixture.
- Remove from heat.
- Add in vanilla. Stir to combine.
- Stir mixture every 2 minutes once off heat for 10 minutes.
- Pour into bowl or individual serving containers***.
- Place in fridge for at least 4 hours or overnight to thicken up the rest of the way and set.
- Once set, add any toppings (see post for ideas) and serve. Makes 4 servings.
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