Next time you’re craving something super chocolatey and comforting, give this dairy-free chocolate pudding a try. It’s rich and creamy, dairy, gluten, and egg-free, and takes only 10 minutes to make!
Dairy-Free Chocolate Pudding
I love how this dairy-free chocolate pudding is easy enough to make on a busy weeknight. It really is done within just minutes with just one pot and no bowls. And it requires only 7 ingredients — all of which you probably already have.
But while the pudding might be super quick and simple to make, the dark chocolate, which is the star of the show in this recipe, gives the pudding enough richness to make it feel fancy enough to serve to your most die-hard, chocolate-loving guests.
And since it’s both dairy, egg, and gluten-free, it’s also a great option for family or friends with food intolerances.
Tips for Making this Dairy-Free Chocolate Pudding
Since this pudding is all about the chocolate, make sure to use the high-quality. For this recipe, I used Guittard chocolate with 70 percent cocoa (you can buy at it at Whole Foods or on Amazon).
Also, you can use any milk alternative you’d like but I would recommend unflavored, unsweetened oat or almond milk, which are both pretty neutral tasting. I received a free sample of Califia Farms oat milk from in last order from Thrive Market, so that’s what I used.
For the topping — use what appeals to you. I added store-bought, almond-milk whipped cream and some shaved chocolate. But you could also sprinkle with a few salt flakes or top with fresh berries.
One last thing: this recipe only makes about 4 servings (in 4-ounce jars).
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Ooey Gooey Dairy-Free Chocolate Pudding
Ingredients
- 1/3 cup unsweetened cocoa powder
- 1/3 cup sugar
- 2 tablespoons corn starch
- 1/8 teaspoon salt
- 2 cups non-dairy milk alternative, like unsweetened, unflavored oat or almond milk
- 3 ounces bittersweet chocolate (with 65-70 percent cocoa), chopped
- 1 teaspoon vanilla
- Dairy-free whipped cream, for topping (optional)
Instructions
- Stir together cocoa powder, sugar, cornstartch and salt in a medium saucepan.
- Over medium-low heat, stir in the milk, add stir until combined.
- Continue stirring until the pudding thickens, begins to bubble, and coats the back of your spoon,about 5-10 minutes . Make sure to scrape the sides and bottom of the pan while stirring.
- Add the chopped chocolate and stir until the chocolate is completely melted and incorporated and the pudding is very thick and smooth, about 30 seconds to 1 minute.
- Remove from the heat and stir in the vanilla. Then transfer to a bowl or individual dishes.
- You can serve the pudding warm but I’d recommend letting it cool a bit before eating. The pudding will thicken as it cools.