Dairy-Free Chocolate Pudding

Simple, smooth, and decadently creamy, this Dairy-Free Chocolate Pudding is the perfect easy vegan dessert. Whether you’re avoiding dairy or just craving a lighter chocolate treat, this stovetop recipe delivers rich flavor with minimal ingredients and effort.

Why You’ll Love This Recipe

• Dairy-free and vegan — No milk or butter, yet totally luscious and satisfying

• Quick and easy — Comes together in under 15 minutes plus chilling time

• Customizable — Works with any plant-based milk, and you can adjust the sweetness or add extra chocolate

• Kid-friendly — A wholesome way to satisfy chocolate cravings

• Perfect make-ahead dessert — Chill and serve when ready for an effortless treat

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons cornstarch

• 2 tablespoons water (for slurry)

• 1½ cups soy milk (or any plant-based milk of your choice)

• ¼ cup white sugar

• ¼ cup unsweetened cocoa powder

• ¼ teaspoon vanilla extract

directions

1. In a small bowl, mix the cornstarch and water until a smooth slurry forms. Set aside.

2. In a medium saucepan, combine soy milk, sugar, cocoa powder, and vanilla extract. Whisk to combine.

3. Stir the cornstarch slurry into the saucepan.

4. Cook over medium heat, stirring constantly, until the mixture begins to boil.

5. Once boiling, continue stirring for 3–5 minutes until the pudding thickens to a rich, smooth consistency.

6. Remove from heat and let cool for 5 minutes.

7. Pour into serving dishes, cover, and refrigerate for 1–2 hours until completely chilled and set.

Servings and timing

• Yields: 2 servings

• Prep time: 5 minutes

• Cook time: 10 minutes

• Chill time: 1–2 hours

• Total time: About 1 hour 20 minutes

Variations

• Different milks: Use almond, oat, coconut, or cashew milk for a flavor twist.

• Chocolate chips: Stir in 2 tablespoons of mini vegan chocolate chips for an extra fudgy finish.

• Espresso flavor: Add ½ teaspoon instant espresso for a mocha-style pudding.

• Sweeteners: Replace white sugar with maple syrup, coconut sugar, or monk fruit for different levels of sweetness or glycemic load.

• Toppings: Serve with coconut whipped cream, chopped nuts, berries, or a sprinkle of cinnamon or sea salt.

storage/reheating

• Storage: Store pudding covered in the refrigerator for up to 3–4 days.

• Freezing: Freeze in popsicle molds or small containers to create a fudgy frozen dessert.

• Reheating: Not recommended — best served chilled.

FAQs

Can I use almond milk instead of soy milk?

Yes, almond milk works well. Any unsweetened plant-based milk will do — just ensure it’s not too watery.

Will the pudding thicken without dairy?

Absolutely. The cornstarch thickens the mixture beautifully, even without dairy.

Can I make this sugar-free?

Yes, you can use monk fruit sweetener, stevia, or another sugar substitute. Adjust the amount to taste.

Why is my pudding lumpy?

Cornstarch must be fully dissolved in cold water before adding to the pot. Also, whisk continuously while heating to prevent clumps.

Can I double the recipe?

Yes, just double all ingredients and use a larger saucepan. Cook time may increase slightly.

How can I make it richer?

Add a few tablespoons of melted vegan chocolate or stir in coconut cream for a silkier texture.

Can I make this for a crowd?

Yes, this recipe scales easily. Prepare in advance and chill in small cups for individual servings.

What’s the best cocoa powder to use?

Use high-quality unsweetened cocoa powder for deep flavor. Dutch-processed gives a smoother, less acidic taste.

Can I skip the vanilla extract?

You can, but it adds depth to the chocolate flavor. Feel free to use almond or peppermint extract for variation.

Is this pudding kid-approved?

Yes! It’s a wholesome, allergy-friendly dessert many kids love — especially when topped with fruit or dairy-free whipped cream.

Conclusion

Dairy-Free Chocolate Pudding is the ultimate simple, satisfying dessert that proves you don’t need milk or eggs to create something truly indulgent. With its velvety texture and rich chocolate taste, this vegan-friendly recipe is a go-to for any sweet occasion — or just because. Try it once, and you’ll keep coming back for more.

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