This dairy free chocolate pudding is creamy and rich – you won’t miss the dairy at all with this sweet treat!
Do you remember what you used to pack in your lunch when you were growing up? The special treats that you looked forward to when you sat down in the cafeteria?
I used to love Jello chocolate pudding cups. I didn’t have them all the time, it was more of a treat, but those were my favorite.
My children have never had a pudding cup, because they aren’t safe for them, but that doesn’t mean that they can’t still have delicious dairy free chocolate pudding.
This recipe for dairy free chocolate pudding is super simple to make, and it’s SO good. It’s made with just a few ingredients that you probably already have in your pantry. It’s creamy, full of rich chocolate flavor, and just right when topped with whipped coconut cream. If you haven’t tried whipped coconut cream, it’s so easy! Watch the video below.
For a healthier version of chocolate pudding, try this avocado pudding recipe – you can’t taste the avocado!
Tips for making this dairy free chocolate pudding recipe a success:
- use a heavy bottomed saucepan so that the ingredients don’t scorch
- make sure you stir constantly while cooking
- if you don’t want a skin to form on top of the pudding, press a piece of plastic wrap on top of the pudding as it cools
Dairy Free Choclolate Pudding.
Creamy, rich, and delicious, this dairy free chocolate pudding is a treat that you'll make again and again!
- 1/4 cup corn starch or tapioca starch
- 1/2 cup organic cane sugar
- 6 Tablespoons unsweetened cocoa powder
- 3 cups non-dairy milk
- 1 teaspoon vanilla extract
- 1 cup dairy free chocolate chips
Whisk together the corn starch, organic cane sugar, and cocoa powder in a heavy bottomed pot.
Add the non-dairy milk and cook over medium heat, stirring constantly as it thickens. Once it is thick enough to coat a spoon, stir in the dairy free chocolate chips and vanilla and reduce the heat to low.
Pour the pudding into a heat safe glass bowl and let it cool for about an hour, then transfer to the refrigerator. If you want to avoid a skin forming on the top of the pudding, place plastic wrap directly on top of the pudding.
Let it cool in the refrigerator for at least three hours, then enjoy!