This easy Vegan Chocolate Pudding takes minutes to make. It's made with pantry staples so you can have dessert anytime!
This Vegan Chocolate Pudding is super easy to make using ingredients you probably have in your pantry. I've made it many times during these crazy times. It was comforting and satisfied my chocolate cravings.
Instructions
Mix tapioca flour and a little almond milk in a bowl. Set aside.
In a saucepan, add cacao powder, the rest of the almond milk, sweetened condensed coconut milk, vanilla extract, and salt. Simmer on medium heat, whisking the whole time to get out the lumps.
Add tapioca mixture and simmer until thickened, about 1-2 minutes. Let cool and pour into ramekins. Place in the fridge.
Tips
- If you don't have sweetened condensed coconut milk, you could use maple syrup or your favorite sweetener.
- If you don't have tapioca flour, you could use arrowroot powder or cornstarch. I've made this with arrowroot powder, and used the same amount. I could not test this with cornstarch because I have a corn intolerance, but it should work just fine.
- Any plant-based milk will work for this recipe. I tried it with soy milk, unsweetened coconut milk (in a carton) and unsweetened almond milk.
- I do not recommend homemade almond milk or any other homemade plant-based milk since they are thinner than store bought and tend to separate.
- After adding the tapioca flour to the boiling mixture, do not cook it for too long. It actually will break down and thin out. It only needs a few minutes to thicken.
- The same goes for stirring vigorously, either during cooking or afterward. The tapioca flour will break down and the pudding will thin out. Tapioca flour is pretty touchy, but the more you work with it, the easier it becomes.
- This pudding will thicken as it cools.
Other Vegan Chocolate Recipes
- Vegan Chocolate Ice Cream
- Vegan Chocolate Chip Pancakes
- Fudgy No-Bake Brownies
- Almond Joy Overnight Oats
- Chocolate Cherry Chia Pudding
Recipe
This creamy pudding will satisfy your chocolate cravings.
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You May Need
Vegan Chocolate Pudding
Ingredients
- 4 cups unsweetened almond milk divided
- 6 tablespoons tapioca flour
- 1 cup cacao powder or cocoa powder
- 1 cup sweetened condensed coconut milk
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional)
- Pinch salt
Instructions
- In a small bowl, pour 1 cup unsweetened almond milk and tapioca flour. Whisk until tapioca flour is dissolved. Set aside.
- In a saucepan, add 3 cups unsweetened almond milk, cacao powder, sweetened condensed coconut milk, vanilla extract, almond extract, and salt.
- Simmer cacao mixture on medium heat, while whisking constantly to dissolve cacao powder and so that mixture doesn't stick to the pot.
- Add tapioca mixture and simmer a few minutes or until thickened.
- Let cool and pour into ramekins and place in the fridge.
Notes
- After adding the tapioca flour to the pan, do not cook it for too long. It actually will break down and thin out. It only needs a few minutes to thicken.
- The same goes for stirring vigorously, either during cooking or afterward. The tapioca flour will break down and the pudding will thin out. Tapioca flour is pretty touchy, but the more you work with it, the easier it becomes.
- This pudding will thicken as it cools.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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