vegan chocolate pudding


adapted from:

no milk or eggs involved! still delicious. tastes like a better version of those chocolate pudding snacks you can find in grocery stores.


  • 3 tbs cornstarch
  • 1/3 cup and 1 tbs white sugar
  • ¼ cup cocoa powder
  • pinch of salt
  • 2 cups plain unsweetened almond milk
  • 1/3 cup chocolate- i chopped one hershey bar
  • 3/4 tsp vanilla


1. in a small cup or bowl, combine the cornstarch with 2 tbs cold water, mixing to dissolve. set aside.

2. in a small saucepan, combine the sugar, cocoa powder, salt, and vanilla. over medium-low heat, gradually add the almond milk, about ¼ 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, swirling the pan to keep the chocolate 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 mixture with a wooden spoon to incorporate the melted chocolate.

3. mix in the cornstarch mixture 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). at this point, there may be some small chunks of cornstarch- if this bothers you, then pass all the pudding through a strainer. next, 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.


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