Vegan Chocolate Pudding

This vegan chocolate pudding tastes just like the creamy treat from your childhood—only healthier and made with simple, wholesome ingredients. It’s dairy-free, refined-sugar-free, egg-free, and completely vegan. Best of all, it comes together in 20 minutes on the stovetop!

Remember those little chocolate pudding cups we had tucked into our lunch boxes in elementary school? That smooth, rich, chocolatey goodness was the highlight of any school day. I hadn’t thought about chocolate pudding in years, but one night nostalgia hit hard. The next day, I decided to make a homemade version that captured the same creamy, decadent texture—without all the preservatives, dairy, or refined sugar.

This version stays more true to the classic – there’s no tofu, bananas, pumpkin, or avocados seen here. Just good old fashioned creamy chocolate bliss! Just like your lunch box ;)

I was craving that smooth, sweet, chocolatey goodness from my childhood, but I wanted it without all the preservatives and artificial sweeteners that come along with dairy-based food in a packaged cup.

Traditional pudding relies on milk, cream, and eggs for richness. This vegan pudding recipe skips all that and uses a few simple swaps for the same silky texture and deep chocolate flavor.

• Cocoa powder – Adds rich, classic chocolate flavor. Dutch-processed cocoa gives a deeper, more intense taste, but regular cocoa powder works beautifully too.
• Arrowroot powder – Thickens the pudding just like cornstarch would, but without any gumminess. It keeps the texture smooth and luscious, and it’s gluten-free of course!
• Coconut milk + coconut cream – These replace dairy milk and cream, giving the pudding a luxurious, creamy consistency. There’s no strong coconut flavor, just pure chocolate bliss, but if you prefer a little less coconut in these, you can sub the coconut milk for cream almond milk, oat milk, or another favorite non-dairy milk.
• Maple syrup – A natural sweetener that keeps the pudding refined-sugar-free while adding a subtle caramel undertone. Agave can also be used.
• Vanilla extract – Enhances the chocolate flavor and adds warmth.

How to Make Vegan Chocolate Pudding

Making this dairy-free chocolate pudding from scratch is simple:

1. Whisk the coconut milk, cocoa powder, arrowroot powder, maple syrup, and vanilla together in a saucepan.
2. Warm over medium heat, whisking constantly, until the pudding thickens and turns glossy.
3. Pour into cups or ramekins and let the mixture chill in the fridge.

Once chilled, top your creamy vegan chocolate pudding with coconut whipped cream and a sprinkle of cacao nibs or shaved chocolate for a touch of crunch and elegance.

This homemade vegan chocolate pudding is every bit as indulgent as the classic version but made entirely from nourishing ingredients. It’s perfect for a family dessert, a dinner party, or even a make-ahead treat for the week.

Each spoonful delivers that nostalgic, creamy chocolate flavor you loved as a kid—only this time, it’s completely plant-based, dairy-free, and refined-sugar-free. I hope you love this as much as I do!

Rachel Conners

Vegan Chocolate Pudding

5 from 2 reviews

This vegan chocolate pudding tastes just like the creamy treat from your childhood—only healthier and made with simple, wholesome ingredients. It’s dairy-free, refined-sugar-free, egg-free, and completely vegan. Best of all, it comes together in 20 minutes on the stovetop!

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Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 20 minutes mins

Servings: 4 -6 servings

Ingredients

 

½x1x2x

• ▢ ½ cup 32g Dutch-processed cocoa powder, sifted
• ▢ 3 tablespoons 24g arrowroot powder or tapioca flour
• ▢ ¼ teaspoon salt
• ▢ ½ cup maple syrup
• ▢ 1½ cups coconut milk beverage, not the canned type but the one in the refrigerator section
• ▢ 1 cup coconut cream, you can buy canned coconut cream or use the top part of a can of full-fat coconut milk
• ▢ 2 teaspoons vanilla extract
• ▢ Whipped coconut cream, for topping

Instructions

 

• In a medium saucepan, whisk together the cocoa powder, salt, and arrowroot powder.
• In a separate bowl, whisk together the maple syrup, coconut milk, and coconut cream. Slowly add the liquid ingredients to the dry ingredients, whisking constantly as you pour in the liquid to prevent clumps from forming.
• Bring to a slow boil over medium heat, whisking constantly.
• Turn the heat down to low and let the pudding simmer for about 5 minutes, whisking frequently, or until the pudding is slightly thickened – don’t let it get too thick or the pudding will set up too firmly. It will thicken in the refrigerator. Remove from heat and whisk in the vanilla extract.
• Transfer to a large bowl and refrigerate for at least 2 hours or until chilled through. Serve with coconut whipped cream and cacao nibs on top.

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