If you grew up with boxed pudding as your go-to dessert fix, you’re in for a treat. This vegan chocolate pudding recipe is incredibly rich and velvety without relying on any store-bought mixes or dairy.
It’s made with just a handful of pantry staples like cocoa powder, maple syrup, and your favorite non-dairy milk, and it comes together in under 15 minutes. Then just chill and grab a spoon!
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What Makes This Recipe Special
This isn’t one of those “good for being vegan” desserts—it’s just plain good. The secret to the super creamy texture is a blend of
Ingredients
- unsweetened almond milk (you can also use soy milk or other plant-based milk)
- full-fat canned coconut milk
- maple syrup
- Dutch-process cocoa powder (or unsweetened cocoa powder)
arrowroot powder - sea salt
- vanilla extract
- Optional toppings: whipped coconut cream, shaved chocolate
How to Make Vegan Chocolate Pudding
Whisk the dry ingredients
In a medium saucepan (off heat), whisk together the cocoa powder,
Add liquids and sweetener
Slowly whisk in the almond milk, coconut milk, and maple syrup until the mixture is smooth and lump-free. Make sure the coconut milk is well mixed if it separated in the can.
Cook to thicken
Place the pan over medium heat and cook, whisking frequently, until the pudding starts to thicken and bubble, about 5 to 7 minutes. Once it coats the back of a spoon, remove from heat and stir in the vanilla extract.
Cool and chill
Pour the hot pudding into individual serving bowls or jars. Press a piece of plastic wrap directly on the surface of each pudding to prevent skin from forming. Refrigerate for at least 2 hours or until completely chilled.
Serve and enjoy
Top with your favorite toppings like whipped coconut cream, dairy-free chocolate chips, or a sprinkle of espresso powder for a mocha twist.
Why This Recipe Works
This vegan chocolate pudding delivers everything you want from a traditional pudding—creamy texture, bold chocolate flavor, and just the right amount of sweetness—without the dairy, eggs, or boxed shortcuts. Using plant-based milk gives you a smooth base while
Variations to Try
Make it mocha Add ½ teaspoon of instant espresso powder with the cocoa for a rich mocha pudding. Top off with vegan whipped cream.
Try a nutty twist Swirl in a tablespoon of your favorite nut butter. Try almond butter, macadamia nut butter, or peanut butter right before chilling.
Go low-sugar Sub maple syrup with coconut sugar or organic cane sugar to taste.
Turn it into pops Pour into popsicle molds and freeze for creamy chocolate pudding pops.
Make it keto Use unsweetened almond milk and swap the maple syrup for a keto-friendly sweetener like monk fruit or stevia.
Tips to Keep It Fresh
This pudding will keep for up to 5 days in the fridge, stored in an airtight container or covered with plastic wrap. If you want to make it ahead, wait to add any toppings until just before serving.
To avoid pudding skin (unless you love it!), be sure that plastic wrap is placed directly on the surface of the pudding before chilling.
It’s also perfect for reusable pudding cups or individual jars if you’re packing it for lunch or a picnic.
Super Silky Vegan Chocolate Pudding
Equipment
- Medium saucepan
- Whisk
Ingredients
- 1 ¾ cups unsweetened almond milk
- 1 cup full-fat canned coconut milk
- ¼ cup maple syrup
- ¼ cup Dutch-process cocoa powder
- 2 tablespoons arrowroot powder
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- Optional: whipped coconut cream, shaved chocolate
Instructions
- In a medium saucepan off heat, whisk together the cocoa powder, arrowroot powder, and salt.
- Slowly add the almond milk, coconut milk, and maple syrup. Whisk until completely smooth.
- Place the pan over medium heat and cook, whisking often, for 5–7 minutes or until thickened and bubbly.
- Remove from heat and stir in the vanilla extract.
- Pour into serving bowls or jars. Cover the surface directly with plastic wrap.
- Chill for at least 2 hours before serving.
- Top with coconut whipped cream, chocolate shavings, or your favorite toppings.
Looking for more easy vegan dessert ideas? Check out our full list of recipes here. And don’t forget to join our Peas and Carrots Society on Facebook for more recipe swaps and support from our amazing community.
FAQ
What is vegan chocolate pudding made of?
Vegan chocolate pudding typically uses non-dairy milk like almond or coconut milk, cocoa powder, a plant-based sweetener such as maple syrup, and a thickener like arrowroot powder or cornstarch instead of eggs or dairy.
Can I make vegan pudding with almond milk?
Yes, almond milk works beautifully in vegan pudding. It creates a light, creamy texture and blends well with other ingredients like coconut milk for extra richness.
How do I thicken vegan chocolate pudding?
Arrowroot powder, cornstarch, or tapioca starch are common thickening agents. Arrowroot is preferred for its neutral flavor and smooth consistency.
Is boxed pudding vegan?
Most boxed puddings contain dairy-based ingredients or require milk to prepare. Always check the label, or skip the mix and make your own to control every ingredient.
Can I freeze vegan chocolate pudding?
Yes, you can freeze it in popsicle molds for frozen pudding pops. However, freezing in a bowl and thawing may change the texture slightly, so it’s best eaten fresh or frozen as a treat.
