Dairy-Free Vegan Chocolate Pudding

A man's hands placing chocolate pudding onto ice
James Baigrie/Photodisc/Getty Images
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Chill: 2 hrs
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
219 Calories
8g Fat
33g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 219
% Daily Value*
Total Fat 8g 11%
Saturated Fat 4g 22%
Cholesterol 1mg 0%
Sodium 162mg 7%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 9%
Protein 3g
Calcium 198mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pudding is a sumptuous yet simple dessert you may know and love, but being vegan means, it's not as easy to find in the grocery store. Make your own with this dairy-free, egg-free and delicious chocolate pudding recipe that is not only rich but also satisfying and healthier than traditional puddings that are usually made with milk and egg yolks.


  • 3 tablespoons cornstarch
  • 1/3 cup and 2 tablespoons sugar (organic))
  • 1/4 cup cocoa powder
  • Pinch of salt
  • 2 cups almond milk (plain, unsweetened)
  • 1/3 cup chocolate chips (dairy-free)
  • 1/2 teaspoon vanilla

Steps to Make It

  1. In a small cup or bowl, combine the cornstarch with 2 tablespoons cold water, mixing to dissolve. Set aside.

  2. In a small saucepan, combine the sugar, cocoa powder, and salt. Over medium-low heat, gradually add the almond milk, about 1/4 cup at a time, stirring constantly until smooth. Cook until a thin film develops on top of the liquid and steam rises from the surface, but do not let the mixture boil. Remove the pan from heat and add the chocolate chips, swirling the pan to keep the chips from resting on the bottom of the pan and burning. Allow the pan to sit off of the stove for about 3 minutes, then stir the mixture with a wooden spoon to incorporate the melted chocolate.

  3. Mix in the cornstarch mixture and vanilla until well incorporated, and return the pan to the stove over medium-low heat. Stirring constantly, cook until the mixture is thick but just slightly thinner than desired (the pudding will thicken as it cools). Transfer the pudding into individual heatproof dishes. Place plastic wrap directly on the surface to prevent a skin from forming and set on a wire cooling rack to cool for about 20 minutes.

  4. Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours before enjoying.

Storing Vegan Chocolate Pudding:

This vegan chocolate pudding has a short shelf life at just 2 or 3 days in the refrigerator. While store-bought chocolate pudding can keep for up to 4 weeks, the air-tight container it comes in and the preservatives added to it allow for a longer shelf life. This homemade version has no preservatives so it's important to make just enough to eat within 2 to 3 days. If your pudding is liquidy or otherwise not uniform, it may be an indication that the pudding is starting to go bad.