5-Ingredient Vegan Chocolate Pudding (No Avocado/Tofu)

If you are looking for the most indulgent, yet simple vegan chocolate pudding recipe ever, you have come to the right place. My mom has been making this dairy-free chocolate pudding for literally 20 years, and it’s is a family favorite and stores well in the refrigerator.

This is a healthy chocolate pudding that doesn’t lack on flavor. It’s rich, creamy, and perfectly chocolatey without using any avocado or tofu. The chocolate flavor of this non-dairy pudding is indulgent and rich, while at the same time being light and tasty.

This vegan version tastes exactly like that classic dessert. It’s made with pantry staples, is quick to make and sets beautifully in the fridge. Whether you serve it as a weeknight treat or dress it up for company, it always hits the spot. It also happens to be completely dairy-free, egg-free, and naturally gluten-free.

Making The Vegan Chocolate Pudding

When you are making this vegan chocolate pudding recipe, you are going to need someone standing and stirring the pudding for the entire time. This process usually takes about 10 minutes. This is also a job an older child that you trust around the stove can do. If you wnat a no cook choclate dessert my Chocolate Mouse will be perfect.

How do I know? Because I was that older child and if we wanted dairy-free pudding then we had to help my mom put in the work of stirring!

Anyway, over low heat, you simply whisk arrowroot until dissolved. If you do not have arrowroot on hand, cornstarch or any baking binder works just fine to achieve the same outcome.

Next, you simply add the sugar, cocoa powder to the arrowroot and milk. The mixture will be watery, just like chocolate milk.

Now, in order for the vegan chocolate pudding to work, you are going to have to whisk it for 7-10 minutes. It usually takes up to 10 minutes for me. You will have to be whisking it constantly, even when it looks and feels like nothing is happening.

Eventually, your mixture will transform to a thick and creamy pudding! This is when you will add in whatever additions that you want such as cinnamon, coconut, fresh fruit, walnuts, or a pinch of salt.

When I make this vegan chocolate pudding recipe, I usually leave the recipe as-is because it is so very good. Sometimes I add in vanilla extract or top it with fresh chocolate chips or shaved chocolate.

Make It Gluten-Free (and Allergy-Friendly)

This vegan chocolate pudding recipe is already naturally gluten-free, but if you’re serving it to guests with allergies, double-check your cocoa powder and cornstarch labels. Most are fine, but some brands process them in facilities that handle wheat.

For a soy-free version, just choose oat or almond milk instead of soy milk.

Optional Flavours and Toppings

Once you’ve mastered the basic recipe, there are so many ways to make it your own. Here are some of my favourites.

• Sprinkle a little sea salt on top for that sweet-salty finish.
• Add a spoonful of peanut butter or hazelnut spread for extra richness.
• Fold in chopped fruit (strawberries or raspberries are my favourites).
• Top with vegan whipped cream, shaved chocolate, or crushed cookies for something extra special.

You can even layer it in jars with cookie crumbs or berries to make individual dessert cups. It’s a great make-ahead dessert for holidays or dinner parties. It also great accompanied by gooey Chocolate Brownies.

Using Alternative Plant Milks

The beauty of this recipe is that you can use almost any non-dairy milk. I usually reach for almond milk or oat milk, but soy, cashew, or even coconut milk all work beautifully.

Each one gives the pudding a slightly different texture and richness. Coconut milk makes it extra creamy, while almond milk keeps it light and smooth. Just avoid sweetened or flavoured milks, since they can change the taste.

Storing Vegan Chocolate Pudding

You can store this vegan chocolate pudding recipe in a covered container in the refrigerator. We personally like to portion it into individual containers like small mason jars and then put a lid on each one.

This way, the non-dairy pudding is a grab and go when you are ready to eat it. This also eliminates the pudding being exposed to air when you keep opening and closing the container.

Store-bought puddings are filled with preservatives which extend their shelf life. This vegan chocolate pudding can last between 3-5 days when stored in an airtight container in the refrigerator.

If the dairy-free chocolate pudding starts to have a little bit of liquid on top or separate, simply stir to reconstitute. This is a sign that the container isn’t airtight and condensation is usually causing the liquid. Stir together to mix and then try and finish the remainder that night or whenever you can!

Vegan Chocolate Pudding FAQ

Can I make this pudding ahead of time?
Yes! This vegan chocolate pudding is perfect for making ahead. Once it’s cooled, cover it tightly and refrigerate. It’ll thicken as it chills, so give it a good stir or whisk before serving if you want it extra smooth.

Can I use almond milk instead of soy milk?
Absolutely. Any non-dairy milk works here, almond, oat, soy, cashew, or coconut. Just keep in mind that thicker milks make a creamier pudding, while lighter ones create a softer texture.

Can I make this without cornstarch?
Yes. If you’re out of cornstarch, arrowroot powder or tapioca starch both work well. Just be careful not to overheat, since they thicken faster.

How can I make it even richer?
For a more decadent version, add a tablespoon of vegan butter at the end of cooking or use full-fat coconut milk. It creates a thick, luscious vegan gluten-free chocolate pudding that feels downright luxurious.

This pudding’s simple, nostalgic, and always a hit, proof that vegan desserts don’t have to be complicated to taste amazing.