(Vegan) Double Chocolate Pudding

Children and adults alike love chocolate pudding and have done so for years. Usually eaten as a snack, pudding can be also a refined dessert.
Though it’s easier to buy ready-made pudding (or instant pudding) sold in grocery stores, convenience stores, pharmacies, and even gas stations I urge you to try making it at home at least once.
It’s a hundred times better, way cheaper, and you can tweak to make it suit your tastes — more sweet, less sweet, more thick, less thick, and so on.


Today let me introduce you to this awesome (Vegan) Double Chocolate Pudding: ultra-chocolatey, smooth, creamy, tasty, and dairy-free.
If you’re averse to vegan puddings that have avocado, banana, chia seeds, or tofu in them, then this recipe is for you.
Because let’s face it, though avocado, banana, and tofu help make delicious vegan puddings you can detect them a mile away. Avocado and tofu because of their texture, banana makes everything taste like…ehm banana, and when it comes to chia seeds you can spot just by looking at the pot.


Back to this pudding, I like to make it using almond milk, but oat, cashew, soy, and even coconut are awesome alternatives.
Just bear in mind that if you’re using coconut milk you’ll get a thicker pudding and the taste will be reminiscent of a Mounds bar.
If you’re not vegan, you can use cow’s milk in the same proportions.
You can also use arrowroot powder instead of cornstarch to make it paleo friendly, but to make it 100% paleo you’ll need to use coconut sugar.


This (Vegan) Double Chocolate Pudding is the perfect simple snack or dessert.
It takes a couple of minutes on the stovetop and just a quick chill. It can be made in advance and stored in the fridge for days until you’re ready to enjoy it.
A decadent, delicious treat for chocolate lovers whether you have a dietary restriction or not.
Silky, thick, rich, and not too heavy. It’s the real deal.

(Vegan) Double Chocolate Pudding                                                                                                Print this recipe!

Ingredients
Serves 6

⅓ cup sugar (I used coconut sugar)
⅓ cup cocoa powder
2 tablespoons cornstarch (or arrowroot powder)
Pinch of salt
2 cups non-dairy milk of your choice (I used almond milk)
3 oz dark chocolate (preferably 70% cacao), finely chopped
1 teaspoon vanilla extract

Directions

Place sugar, cocoa powder, cornstarch, and salt in a medium saucepan and stir with a wooden spoon or a spatula. Slowly add milk and keep stirring using a whisk until combined and smooth (there should be no lumps.)
Place the saucepan over medium-low heat and cook stirring constantly, scraping the bottom, sides, and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of a spoon, about 5 to 10 minutes. If the mixture is coating the bottom of the spoon too quickly, reduce the heat to low.
Add chopped chocolate and stir vigorously with a wooden spoon until the mixture is very thick and smooth, about 30 seconds.
Remove from the heat and stir in vanilla extract.
Spoon the mixture into 6 individual cups (or ramekins). Cover cups with plastic wraps and refrigerate until completely cooled.
The pudding will keep in the refrigerator for up to 3 days.

Nutrition facts

One serving yields 200 calories, 7 grams of fat, 25 grams of carbs, and 3 and grams of protein.