This dairy free chocolate pudding is creamy and rich – you won’t miss the dairy at all with this sweet treat! This is the perfect easy dessert recipe to try if you are new to a dairy free diet.
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.
In fact, this homemade pudding is so much richer and more chocolatey than the little store-bought pudding cups. It’s made with just a few ingredients that you probably already have in your pantry. It’s creamy, delicious, and just right when topped with whipped coconut cream. Kids and adults love this decadent dessert.
- Non-Dairy Milk – I think most neutral tasting non-dairy milks would work well in this recipe. Use the one that is safe for your dietary needs. A neutral tasting milk like rice milk, coconut milk, or soy milk will give a good result. Stronger tasting milks like hemp milk or flax milk may not work as well.
- Cornstarch – The best thickeners are corn starch, tapioca starch, or potato starch. I like using cornstarch, but if you can’t have corn, you can try tapioca or potato starch. You could even use gluten free flour in a pinch – just whisk it well to remove any lumps.
- Sugar – I used organic cane sugar. You could use regular granulated sugar or coconut sugar. Coconut sugar will change the flavor of this pudding slightly.
- Dairy Free Chocolate Chips – Enjoy Life and PASCHA Chocolate both make delicious dairy free and allergy friendly chocolate chips. I prefer dark chocolate chips for a richer tasting pudding.
Step by Step Instructions
- Place the dry ingredients in a heavy-bottomed pan and whisk together.
- Add the non-dairy milk one cup at a time, stirring well to avoid lumps.
- Cook the pudding over medium heat until it is thick enough to coat the back of a spoon.
- Reduce the heat to low and add the chocolate chips and vanilla extract.
- Stir until the chocolate chips are melted.
- Chill the pudding in the refrigerator for three hours. When you’re ready to serve it, spoon into bowls and cups and top with whipped topping and chocolate shavings if you like.
Tips for Success
- Use a heavy bottomed saucepan so that the ingredients don’t scorch
- Make sure you stir constantly while cooking to reduce any lumps
- 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
- fresh berries
- So Delicious Coco Whip or another dairy free whipped topping
- toasted coconut flakes
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Dairy Free Chocolate Pudding.
- Whisk together the corn starch, organic cane sugar, and cocoa powder in a heavy bottomed pot.
- Add the non-dairy milk one cup at a time, stirring well to reduce any lumps. Cook over medium heat, stirring constantly as the pudding 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. Stir to make sure the chocolate chips melt.
- 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!
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