Let me show you how to create the perfect vegan pudding! Bursting with the most amazing flavor, Easy Vegan Chocolate Pudding requires just 6 ingredients and takes less than 10 minutes to make! This vegan pudding recipe is super creamy chocolatey goodness and it's 20 thousand times better than those store-bought cups. The perfect addition to your school or work lunchbox, or for an easy dessert or snack! Easy Vegan Chocolate Pudding for the win!
Whether you're staying at home, or back to school time is right around the corner. Every kid (or kid at heart) deserves a special lunchtime treat. So to celebrate, I wanted to make a kid-friendly recipe, and nothing says lunchbox more to me than these little chocolate pudding cups.
This chocolate pudding recipe is also waste-free (no disposable packaging), naturally gluten-free, vegan (meaning it's dairy-free and egg-free), and it's so incredibly lush and chocolatey rich. Win win win!!!
I used these cute little reusable pudding cups which will also be perfect for vegan yogurts, dressings, small snacks, and sauces. The individual servings are so fun and are prefect for snacking, but you can also store it in any sized container you like.
Chocolate pudding is lovely served still warm, but you can stash it in the fridge for up to a week. Prep the chocolate pudding on the weekend and enjoy this little pick me up all week long. 🙂
To Make Easy Vegan Chocolate Pudding:
In a medium saucepan, whisk together the sugar, cocoa, and cornstarch. Add the plant-based milk and whisk to combine.
Put the pan over medium heat and bring to a simmer while whisking often.
Continue to simmer for about 3 minutes until the pudding is slightly thickened and glossy looking. It will thicken more as it cools. Remove from heat and whisk in the vegan butter and vanilla extract. Divide into ramekins, jars, pudding cups, or pour all of it into a large heat proof bowl. Enjoy still warm or cover with plastic wrap and let chill in the fridge for a few hours or overnight until chilled. Store in the fridge for up to one week.
This vegan chocolate pudding has the smoothest, most amazing texture and flavor and would be perfect paired with my vegan egg salad sandwich, a vegan baloney sandwich, tofu caesar wrap, or vegan alphagetti.
Bon appetegan!
Sam Turnbull.
Easy Vegan Chocolate Pudding
Ingredients
- ⅔ cup white sugar
- ¼ cup cocoa powder
- 3 tablespoons cornstarch, (sub arrowroot powder if preferred)
- 2 ½ cups plant-based milk, (such as soy or oat)
- 2 tablespoons vegan butter
- 1 teaspoon vanilla extract
Instructions
- In a medium sauce pan, whisk together the sugar, cocoa, and cornstarch until there are no lumps. Add the plant-based milk and whisk to combine.
- Put the pan over medium heat and bring to a simmer while whisking often. Continue to simmer for about 3 minutes until the pudding is slightly thickened and glossy looking. It will thicken more as it cools. Remove from heat and whisk in the vegan butter and vanilla extract. Divide into ramekins, jars, pudding cups, or pour all of it into a large heat proof bowl. Enjoy still warm or cover and let cool in the fridge for a few hours or overnight until chilled. Store in the fridge for up to one week.
Nutrition
Dathan says
Better without the butter. Otherwise very tasty.
Jess @ IDTLC Support says
We're glad you found the taste to suit your preference!
Daniel says
I dunno, it came out really runny both times I made it.
Christiane says
So amazing!!! So hard not to eat it all at once.
Ju says
Super easy to make and a delicious chocolate flavor. Thank you.
Kirsten says
So easy. So delicious. I’ve made this a bazillion times now and it’s been perfect every time.
Taking a cue from another reviewer, I occasionally replace the butter with peanut butter (around 1/3 cup, added when I add the milk). OMG. So decadent.
Sam Turnbull says
So happy you loved it! 🙂
Valerie says
I'm going to assume that, if tapioca starch is a suitable substitute for corn starch, arrowroot starch should work as well, yes?
Angela says
Could rice starch be used instead of the starchs in the recipe? If so would I need to adjust the amount?
Sam Turnbull says
I haven't tried it but it should work. The resulting texture might be different. Enjoy!
Angela says
Thanks, I think I am going with tapioca starch instead.
kathryn Hernandez says
Can this be used for chocolate pie? Like just dump the pudding in a prebaked pie crust?
Mrs. T says
This is a very smooth texture pudding. I was surprised at how quick it was to make. I adapted this recipe to replace sugar with honey. For the milk I made homemade rice milk and it was very thick which may have contributed to the quickness and smoothness. Next time I make this I will try to add hot water to activate the cocoa first and a pinch of salt. If you are able to use coconut milk it would likely make it much sweeter. Thank you.
Shadae says
I followed this exactly and all I got was chocolate milk??
Sam Turnbull says
Cornstarch plus heat is what thickens it, so if a measurement was off, or it wasn't cooked it will never thicken. Hope that helps!
Jenn says
“Does this taste like Jello pudding? How can it taste good without the dairy?”, asked my brother-in-law. My husband responded “Just wait.”. This pudding is delicious and will be a winner even for skeptics. It’s easy to make just like all Sam’s recipes, it’s creamy and oh so chocolatey, and it will please even tough critics. Thanks Sam!
Sarah says
So good!!! Super easy to make and I switch out vanilla for orange essence as that a favourite flavour in our house. Sliced up fresh fruit on the top finishes it off. Thanks for another keeper of a recipe.
Lynne says
OMG! How delicious & easy is this recipe to make!!
I even used Almond Chocolate milk (as I had some).
Awesomeness in a bowl
Helen says
One million stars! I love making this recipe, it’s so easy, I always have the ingredients on hand, and it’s crazy delicious! I sprinkle some coarse salt on top if I’m feeling fancy. Thank you for sharing another awesome recipe.
Sam Turnbull says
Oh love the salt idea! So thrilled you love it so much, Helen!
Jennifer says
Agree 100%! the touch of salt takes it another level! Awesome suggestion! And, thanks Sam for this wonderful, simple, guilt-free chocolatey recipe! 😀
April says
Do you think I can use coconut oil (either refined or non, I have both) in place of "vegan butter?" I'd take advise from anyone! And thanks Sam for all the wonderful recipes you have brought into my families' life!
Sam Turnbull says
That should work fine, but it won't taste as buttery rich of course. And thank you so much!! 🙂
Jennifer says
Just made this tonight and ate most of it by myself. .......oops. I used what I had on hand so there were some small differences. I used raw sugar instead of refined, and smooth peanut butter instead of vegan butter. The peanut butter didn't fully blend in like butter would, but I didn't mind the thicker peanutty bites. Great recipe and super quick and easy. Probably the best and easiest vegan pudding recipe I have come across yet. Thank you so much!
Sam Turnbull says
So thrilled you loved it, Jennifer!
Sara Hennessy says
When you put it in the fridge over night, do you have to cover it, so it diesn't form a skin on top.
Sam Turnbull says
Yes, you should cover it 🙂
Jenny says
So good! Thickened beautifully! Thanks for such an easy, quick chocolate fix!