Dairy-free chocolate pudding is so comforting and creamy. It will satisfy everyone's sweet tooth, even your vegan eaters! With a touch of coffee to emphasize the chocolate, there's no compromise on texture or flavor in this vegan pudding recipe.
This post contains Amazon affiliate links. As an Amazon Influencer, I earn from qualifying purchases. Your price is never affected.
Table of contents
Why you'll love this recipe!
Non-dairy puddings don't sound sexy but boy do they taste good. Here are just a few of the reasons to run to the store, get the ingredients and make this recipe now!
- Childhood memories! I grew up eating my mom's Jello chocolate pudding and chocolate pudding pie. She'd buy a pre-made graham cracker crust, fill it with Jello pudding and then top it with canned whipped cream. We loved it. This homemade chocolate pudding doesn't come in a box but always reminds me of that childhood memory flavor.
- Make-ahead! I love desserts that can be made ahead and just hang out in the fridge until we need them.
- Toppings! I adore the toasted hazelnut crumble but top this pudding your way! Use different nuts such as macadamia, or fresh fruit, or plain or mocha-flavored whipped cream or nothing at all and just savor the rich chocolate flavor!
- Flexibility! If you are lactose intolerant 🙋♀️ or eat plant-based or vegan, you can still enjoy this pudding. We took this for dessert to a friend's house when the daughter, who is a strict vegan, was going to be there. This dessert was perfect.
Ingredients and substitutions for this recipe
There are a few options and optional ingredients I explain below. Chances are you have most, if not all of the ingredients for this non-dairy pudding in your fridge and pantry.
- Non-dairy beverage: I almost always have almond milk in the house and tested this recipe with it but I am certain that other non-dairy choices would work just as well - soy, oat, coconut, even lactose free milk.
- Cocoa powder: Be sure to use unsweetened cocoa powder - dutch process or regular is fine!
- Cornstarch: This acts as a thickener. I tested this with other options - like arrowroot and potato starch which worked but my preference for texture was the cornstarch.
- Espresso powder: I chose to use powder because it's easy to keep in your pantry. I buy a small jar and keep it around for pudding, brownies, whipped cream and other baked goods.
- Hazelnuts: I chose hazelnuts for their flavor but honestly any nut you prefer works on this pudding. I especially like macadamia nuts as well.
- Flake salt: Flake salt is really fun for topping baked goods and adding to sweets like this pudding.
- Citrus liqueur: My secret ingredient is 43 - a Spanish citrus liqueur but any one will work or just leave this out - it isn't a must. The real star of this pudding is the chocolate!
Let's make chocolate pudding step-by-step!
(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)
Every time I made this dairy-free chocolate pudding (many times!) - I was testing something so it took me longer because I documented what I was doing. But if you make this just straight through, it's so fast and easy. Truly!
1. Sift your dry ingredients directly into the pot you'll be using to cook the pudding.
2. Whisk the dry ingredients just until they are combined well.
3. Add almond milk (or dairy-free beverage of choice)
4. Whisk the liquid and dry ingredients in the pot until well combined.
5. Let it come to a boil and remain at a very low boil while you whisk it almost continuously. Best not to walk away once it's heated up because it will start to stick to the bottom of the pot and once it starts to thicken, it is just about done!
6. Take the pudding off the heat and add coconut oil, vanilla and optional liqueur and stir or whisk to combine.
7. Let the pudding cool just a little and then ladle it into your serving bowls of choice!
8. Refrigerate until ready to serve. It will firm up without refrigeration if you like to eat it warm! But it will last in the fridge covered for several days.
9. To serve, top with hazelnut crumble or your nut of choice or make plain or mocha whipped cream.
Tools to Use!
Expert Tips
- The better your cocoa powder, the better this will taste as the cocoa powder is your main source of chocolate flavor. But the added espresso powder will coax extra flavor out of whatever cocoa powder you use!
- You can skip the sifting of the dry ingredients but it will just take you longer to whisk the lumps out of it so I recommend the sifting. Just use a fine mesh strainer if you don't have an official kitchen tool called a sifter :-).
- Don't walk away from the pudding for too long when it's on the stove - it comes together quickly once it gets boiling so pay attention!
- I usually chill this but when I was shooting photos, I noticed that it firmed up at room temp. So if you make it and want to serve it soon after, you won't have to refrigerate for long! Or eat it room temp - it was super comforting that way!
Recipe FAQs
I used almond milk but there is no reason you can't use other types of non-dairy milk products like soy, oat, coconut, cashew or macadamia milk or lactose-free regular milk!
Often, puddings are finished with butter for a lovely sheen and texture. I used refined coconut oil to keep the pudding vegan. You can use butter instead or you can leave it out but I recommend giving it a try!
Yes! I have made whipped cream with a non-dairy product and it came out great. I've even mixed dairy and non-dairy whipping cream and nobody could tell the difference.
What to serve with dairy-free chocolate pudding!
Of course you can serve a cookie or biscotti or mandelbrot for dipping but I really love the simplicity of the pudding with just some toasted nuts and/or whipped cream on top.
I'm including an optional mocha whipped cream in the recipe card notes but you can just make a regular hand whipped cream like I use in this strawberry shortcake loaf or just use toasted nuts and sea salt or just sea salt or maybe even fruit compote! Honestly, a good chocolate pudding is luscious on its own or the perfect vehicle for so many fun toppings from nuts to fresh fruit to whipped cream or all of the above!
Buy my cookbook now!
P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
Dairy-free Chocolate Pudding with Hazelnut Crumble
Beth LeeIngredients
- ¼ cup + 2 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons espresso powder
- ¾ cup granulated sugar
- ½ teaspoon kosher salt
- ¼ cup cornstarch
- 3 cups almond milk or non-dairy beverage of choice
- 1 ½ teaspoons vanilla
- 1 tablespoon coconut oil
- 1 teaspoon citrus liqueur optional
- ⅓ cup hazelnuts toasted and chopped (OPTIONAL)
- 1 teaspoon flake salt (OPTIONAL)
Instructions
- Sift the cocoa powder, espresso powder, sugar, salt and cornstarch into a medium-size saucepan.
- Whisk the dry ingredients to combine and remove any remaining lumps.
- Slowly add the almond milk. Bring this mixture to a boil over medium heat while whisking constantly.
- Lower the heat and simmer gently for about 10 minutes, until mixture begins to thicken. Whisk frequently.
- Once it begins to thicken, remove from the heat and whisk in the coconut oil and vanilla.(and optional citrus liqueur)
- Let it cool slightly and ladle into 8 small serving bowls and refrigerate for at least an hour until thoroughly chilled.
- While the puddings are chilling, if using the hazelnut crumble, combine the toasted and chopped hazelnuts and flake salt to top the puddings when you serve them. Or prepare your whipped cream of choice. (see notes for how to make the mocha whipped cream)
- Top with mocha whipped cream, plain whipped cream, coconut whipped cream, or roasted hazelnuts (or any nut you like!) chopped and combined with flake salt.
Notes
-
- The better your cocoa powder, the better this will taste as the cocoa powder is your main source of chocolate flavor. But the added espresso powder will coax extra flavor out of whatever cocoa powder you use!
-
- You can skip the sifting of the dry ingredients but it will just take you longer to whisk the lumps out of it so I recommend the sifting. Just use a fine mesh strainer if you don't have an official kitchen tool called a sifter :-).
-
- Don't walk away from the pudding for too long when it's on the stove - it comes together quickly once it gets boiling so pay attention!
-
- To make the mocha whipped cream, combine 2 tablespoons cocoa powder, 2 tablespoons powdered sugar, 1 teaspoon espresso powder, and 1 teaspoon vanilla in a bowl big enough to whip the cream in. Combine it into a paste using a little of the whipping cream if necessary. Then add the rest of the 1 cup of whipping cream and using a large whisk, whisk until it becomes whipped cream - stiff peaks or looser depending on how you like it!
Nutrition
Enjoyed this post?
Sign up for my email list.
Hi friends! I set up a "Buy Me a Coffee" account where you can ... buy me a coffee!
It's another way to support my recipe testing, free live streaming, and all the great conversations we have in our little community!
Stop by anytime for a nosh, a chat, and a cup of coffee!
Cynthia Deskins
OH HURRAH!!!!!!
A chocolate pudding that I can eat!!!! THANK YOU SO MUCH BETH❤️❤️❤️❤️❤️
Beth Lee
You are so welcome. I've not had a single eater complain that it was dairy-free or vegan. We love this stuff. Hope you do too!
PJ C
I am sorry to bother you, but I can't find the amount of whipping cream to use to make the whipped topping. Can you help me?
Beth Lee
No bother, in fact, you get a gold star for finding an omission! It's 1 cup and I've edited the post accordingly. Thank you!
Laura
Oh yum! I love a good chocolate pudding. This would be perfect for my little nephew who is allergic to milk!
Beth Lee
Oh this would be perfect and I could imagine you using it in one of those incredible cakes you make for him!
Jenni
Fantastic recipe--comes together quickly and is so chocolatey and delicious! Thank you!
Beth Lee
My pleasure - when you like it, I know I've done good!