Fill your chocolate craving with our homemade and naturally sweetened creamy vegan chocolate pudding! It’s made with simple ingredients you probably already have in your kitchen! Our pudding is made on the stovetop and is gluten free, peanut free, soy free, and egg free.
No matter how healthy a person eats, sometimes you just need a creamy, sweet treat now and then.
Cool and creamy chocolate pudding was one of my childhood favorites until I discovered that I couldn’t eat dairy or soy. We switched to making our own homemade pudding after I went dairy free, so we got a lot of practice making pudding at home.
Homemade pudding is really simple to make and it’s much healthier (and allergy friendly) than most of the pre-made stuff at the store. This pudding is superbly creamy and it tastes amazing, you won’t miss the dairy at all.
Read for our tips on how to make this recipe!
How to make dairy free chocolate pudding
If you’ve ever made homemade gravies, sauces, or puddings, you know that the recipe is usually pretty simple but the biggest hurdle can be lumps from the cornstarch.
No one wants lumpy pudding, trust me!
Here are some tips for non-lumpy pudding that everyone will love:
- Never add cornstarch directly to the pan of hot milk, always scoop out some hot milk into a separate bowl to mix your cornstarch.
- Once you make your cornstarch slurry (the cornstarch milk mixture), pour it slowly into the pan and whisk quickly and constantly as you pour.
- Don’t stop stirring once you’ve added the cornstarch. Keep stirring and whisking until you take it off the heat completely, or it could still create lumps.
- Flat whisks work the best for whisking cornstarch into things. We have a set of flat whisks that we’ve had for years that are my favorite for gravies and puddings.
My daughter made some of this pudding at home and forgot to add the cornstarch to the bowl instead of directly to the pan. The pudding had so many lumps it looked like tapioca pudding 😂
So what do you do if you end up with lumpy pudding? If your pudding does happen to have a few lumps, it will still taste good, so don’t toss it.
We still ate the pudding my daughter made and just pretended it was tapioca. You can always try pressing the pudding through a metal kitchen sieve to remove the lumps as well.
We used those Oui yogurt glass containers to divide and chill our pudding! They make dairy free Oui yogurt, so we had a few of their glass jars in our pantry and they’re perfect for pudding.
Variations for our vegan chocolate pudding
I LOVE chocolate (maybe too much), but if chocolate is not your thing, try our butter rum version. When I originally created this recipe I also made a butter rum variation similar to butterscotch, another one of my favorite flavors.
Simply use coconut sugar instead of maple syrup, omit the cocoa powder, and use 1 teaspoon each vanilla extract, imitation butter flavor, and rum extract. So yummy!
If you’re omitting the cocoa powder, you might need add an additional Tablespoon of cornstarch to keep it nice and thick.
Some other fun variations you can make:
- Mexican hot chocolate pudding: add some ground cinnamon, a dash of cayenne, and serve warm for a spiced hot chocolate pudding.
- Chocolate Mint Pudding: Add a bit of mint extract for a cool chocolate mint pudding.
- Chocolate Orange pudding: add some orange extract or a little orange juice and orange zest for a chocolate orange treat.
- Dark chocolate pudding: add an additional 1-2 Tablespoons of cocoa powder to this recipe for a dark chocolate pudding.
Creamy Vegan Chocolate Pudding
- In a small saucepan, combine milks and maple syrup and bring to simmer over medium heat.
- Scoop out 1/2 cup of the hot milk and set aside in a small bowl. Into this bowl, whisk in the cocoa powder and cornstarch quickly until mixed thoroughly and there are no lumps.
- Slowly add this cornstarch mixture to the simmering milk whisking as you add to prevent lumps. The pudding should begin to thicken immediately.
- Whisk in vanilla and a dash of salt.
- Cook for a couple more minutes, whisking or stirring constantly to avoid scorching or creating lumps.
- Dish pudding into individual dishes and chill in the fridge for later until completely chilled. Alternately, you can serve this pudding warm if you choose.
We recently updated this post from 2014, here’s one of our older photos:
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist