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This vegan chocolate pudding tastes just like the creamy treat from your childhood—only healthier and made with simple, wholesome ingredients. It’s dairy-free, refined-sugar-free, egg-free, and completely vegan. Best of all, it comes together in 20 minutes on the stovetop!
Remember those little chocolate pudding cups we had tucked into our lunch boxes in elementary school? That smooth, rich, chocolatey goodness was the highlight of any school day. I hadn’t thought about chocolate pudding in years, but one night nostalgia hit hard. The next day, I decided to make a homemade version that captured the same creamy, decadent texture—without all the preservatives, dairy, or refined sugar.
This version stays more true to the classic – there’s no tofu, bananas, pumpkin, or avocados seen here. Just good old fashioned creamy chocolate bliss! Just like your lunch box ;)
I was craving that smooth, sweet, chocolatey goodness from my childhood, but I wanted it without all the preservatives and artificial sweeteners that come along with dairy-based food in a packaged cup.
Traditional pudding relies on milk, cream, and eggs for richness. This vegan pudding recipe skips all that and uses a few simple swaps for the same silky texture and deep chocolate flavor.
- Cocoa powder – Adds rich, classic chocolate flavor. Dutch-processed cocoa gives a deeper, more intense taste, but regular cocoa powder works beautifully too.
- Arrowroot powder – Thickens the pudding just like cornstarch would, but without any gumminess. It keeps the texture smooth and luscious, and it’s gluten-free of course!
- Coconut milk + coconut cream – These replace dairy milk and cream, giving the pudding a luxurious, creamy consistency. There’s no strong coconut flavor, just pure chocolate bliss, but if you prefer a little less coconut in these, you can sub the coconut milk for cream almond milk, oat milk, or another favorite non-dairy milk.
- Maple syrup – A natural sweetener that keeps the pudding refined-sugar-free while adding a subtle caramel undertone. Agave can also be used.
- Vanilla extract – Enhances the chocolate flavor and adds warmth.
How to Make Vegan Chocolate Pudding
Making this dairy-free chocolate pudding from scratch is simple:
- Whisk the coconut milk, cocoa powder, arrowroot powder, maple syrup, and vanilla together in a saucepan.
- Warm over medium heat, whisking constantly, until the pudding thickens and turns glossy.
- Pour into cups or ramekins and let the mixture chill in the fridge.
Once chilled, top your creamy vegan chocolate pudding with coconut whipped cream and a sprinkle of cacao nibs or shaved chocolate for a touch of crunch and elegance.
This homemade vegan chocolate pudding is every bit as indulgent as the classic version but made entirely from nourishing ingredients. It’s perfect for a family dessert, a dinner party, or even a make-ahead treat for the week.
Each spoonful delivers that nostalgic, creamy chocolate flavor you loved as a kid—only this time, it’s completely plant-based, dairy-free, and refined-sugar-free. I hope you love this as much as I do!
Vegan Chocolate Pudding
Ingredients
- ½ cup 32g Dutch-processed cocoa powder, sifted
- 3 tablespoons 24g arrowroot powder or tapioca flour
- ¼ teaspoon salt
- ½ cup maple syrup
- 1½ cups coconut milk beverage, not the canned type but the one in the refrigerator section
- 1 cup coconut cream, you can buy canned coconut cream or use the top part of a can of full-fat coconut milk
- 2 teaspoons vanilla extract
- Whipped coconut cream, for topping
Instructions
- In a medium saucepan, whisk together the cocoa powder, salt, and arrowroot powder.
- In a separate bowl, whisk together the maple syrup, coconut milk, and coconut cream. Slowly add the liquid ingredients to the dry ingredients, whisking constantly as you pour in the liquid to prevent clumps from forming.
- Bring to a slow boil over medium heat, whisking constantly.
- Turn the heat down to low and let the pudding simmer for about 5 minutes, whisking frequently, or until the pudding is slightly thickened – don’t let it get too thick or the pudding will set up too firmly. It will thicken in the refrigerator. Remove from heat and whisk in the vanilla extract.
- Transfer to a large bowl and refrigerate for at least 2 hours or until chilled through. Serve with coconut whipped cream and cacao nibs on top.
This pudding is GORGEOUS-so silky and smooth and seriously…I cannot believe it’s paleo and vegan!
I have issues with coconut milk and creams. Any alternative you would suggest?
Hmm well, you could use any dairy-free nut or seed milk in place of the coconut milk beverage, and in place of the cream too, I just worry it’ll lose some of the richness without the coconut cream. I’ve only tested it as written so can’t make any guarantees about how things will sub.
I had random craving for chocolate pudding. This came together quickly with ingredients I already had in my kitchen. All I can say is yum!!! Definitely will make this again!
Hurray!! So glad to hear you loved it, Divya!
Can the coconut milk be substituted with oatmilk?
Hi Cett, yes the thin coconut milk can be subbed for oat milk, but wouldn’t recommend that sub for the coconut cream!
Can you use natural cocoa powder instead of Dutch?
Yes, that will still work.
Absolutely delicious recipe, thank you!! My only question is do you have any tips on how to make the pudding smooth when using Arrowroot Powder? I really enjoy using Arrowroot because it is healthy, but struggle to create a smooth consistency. It tends to come out gummy/gooey opposed to smooth.
Hi Lynn, are you having issues with the arrowroot clumping or do you just not like the texture of the pudding? You may be using too much of the starch if it’s the second one – you can try reducing it down. If it’s clumping, sift it with the cocoa powder and add the liquids very carefully to make sure it doesn’t clump too much. Hope this helps!
Thank you so much! The gooey texture opposed to smooth seems to be my problem. I think adding less Arrowroot sounds like a great solution!
Yes I’d try less – if it seems too thin, you can always add a bit more (I’d mix with some liquid first to get rid of clumps if you end up needing to do that), but can’t take it away :)