Vegan Chocolate Pudding
This rich and creamy vegan chocolate pudding is dairy free, egg free and so easy to make. Perfect dessert or snack for people with dairy allergies!
Servings: 6 Servings
Calories: 235kcal
Ingredients
- 3 cups Milk Almond milk, Coconut milk or Soy milk
- ¾ cups Granulated sugar
- ⅓ cup Cocoa powder
- ¼ cup Cornstarch
- 1 tablespoon Vanilla extract
- 2 tablespoon Vegan butter
Instructions
- In a non-stick saucepan, add 2 cups milk, sugar and cocoa powder. Mix and let everything cook on medium heat.
- In a separate bowl, add the remaining 1 cup milk and cornstarch. Mix until it fully dissolves.
- Pour this cornstarch mixture into your saucepan, while constantly whisking for a few minutes to prevents any lumps from forming.
- Continue cooking and whisking until your pudding gets thick and starts sticking to your whisk.
- Remove saucepan from heat and add butter as well as vanilla extract. Mix everything one last time.
- Pour this pudding into 6 small dessert bowls.
- Chill in the fridge for 1-2 hours or until pudding fully sets.
- Prior to serving, top off with whipped cream, if you like and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
Nutrition
Calories: 235kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 84mg | Potassium: 233mg | Fiber: 1g | Sugar: 31g | Vitamin A: 375IU | Calcium: 144mg | Iron: 0.7mg