A creamy, decadent non-dairy alternative to chocolate pudding! And it’s simple to make with a few basic ingredients!

Vegan Chocolate Pudding

I get a little sheepish when it comes to sharing vegan recipes. The word ‘vegan’ sometimes gives the wrong impression, like it’s assumed someone is high maintenance because they prefer not to eat dairy. So I always cringe a little when I say the word ‘vegan,’ and then immediately feel like I need to go into an explanation of why it doesn’t limit you!

I will be the first to say I love ice cream. I could live on it I love it that much! I love how it tastes, but I don’t love how it makes me feel. My whole life I’ve just tolerated feeling gross, because I didn’t know what it felt like to feel good. I do make exceptions along the way if it’s not going to be a gateway to going back to the way I used to feel. But overall, I’ve tried really hard to stay the course of feeling good.

I don’t want to just feel good in the moment I’m eating something, I want to feel good after I’ve eaten it, too. Sometimes I am hasty and will just gobble something up without any foresight. I’ve been working really hard at slowing down and putting some thought into what I am eating before I eat it.

This Vegan Chocolate Pudding is heavenly! It’s so creamy and easy to make. You can use any milk you have in the refrigerator, too! This recipe was shared with me by a friend who found it at Elavegan!

If you are looking for more vegan sweets, then make sure you try making Vegan Peanut Butter Banana Brownies , 5-Minute Vegan Chocolate Crunch Cups , Vegan Peanut Butter Cookies , and Vegan Chocolate Brownie Cookies , too!

What You’ll Need

2 cups Chocolate Almond Milk

3 1/2 tbsp Cornstarch

1/4 cup Sugar

4 tbsp Cocoa Powder

Pinch of Salt

1 tsp Vanilla

2 tbsp Peanut Butter

1.75 oz Vegan Chocolate

How to Make Vegan Chocolate Pudding

In a medium sauce pan, combine 2 cups chocolate almond milk, 3 1/2 tbsp cornstarch, 1/4 cup sugar, 4 tbsp cocoa powder, and a pinch of salt. Whisk together until the cornstarch dissolves, then turn heat to medium.

Bring the mixture to a boil, whisking frequently.

Once the pudding starts to boil, turn the heat to low and whisk continuously for 30-60 seconds. The pudding will start to thicken.

Remove from heat and whisk in 1 tsp vanilla, 2 tbsp peanut butter, and 1.75 oz vegan chocolate until smooth and melted.

If lumps remain, use an emulsion blender to make the pudding smooth and creamy.