Lower Fat Vegan Chocolate Pudding (Stove Top)

by on July 23, 2013


Although there are many ways to make your own vegan pudding such as blending avocados and cacao together (for a very high fat raw pudding) or combining silken tofu and melted chocolate (still high fat and has soy and oil) I wanted to make a less “sinful” way to make chocolate pudding. This vegan chocolate pudding recipe is a “better for you” version that I promise will fully satisfy your chocolate or pudding cravings! Anyone can make this recipe, you just need a handful of ingredients and you can also use whichever non dairy milk you like. I used unsweetened original almond milk as I prefer the taste of it versus soy milk, but it’s up to you.

Watch my instructional video below (it’s not very long) and the recipe follows.

Low Fat Vegan Chocolate Pudding Dairy Free Gluten Free

Lower Fat Vegan Chocolate Pudding Stove Top Recipe

Serves 4  (1/2 cup servings)

Ingredients:

2 cups unsweetened original almond milk, or other unsweetened non dairy milk
3 tbsp corn starch
1/4 cup cocoa powder
1/3 cup plus 2 tbsp maple syrup or sweetener of choice
1/2 tsp vanilla extract (I used my own homemade from fresh vanilla beans)

Directions:

1. Take 1/2 cup of the measured almond milk and combine it with the cornstarch and whisk together until there are no clumps.
2. add the maple syrup, cocoa and vanilla to a medium sauce pan over medium heat and gradually add the almond milk and whisk in.
3. Continue whisking and bring to a gentle boil. This will take up to 10 minutes.
4. Stir in the cornstarch slurry and mix well.
5. Reduce heat and continue cooking until thickened into a thin pudding.
6. Remove from heat and pour into serving dishes.
7. Cover bowls with saran wrap and refrigerate until chilled and set (at least 30 minutes).

Enjoy!

I bet you didn’t realize it was so easy to make vegan chocolate pudding did you? I was very impressed with this recipe. It has all of the decadence of a melted chocolate bar, but it much lower in fat. It’s also easy to adjust the flavoring to your liking by adding more or less cocoa and more or less maple syrup. You also can’t taste the maple syrup in this recipe either. I prefer to use maple syrup as my sweetener because it’s more natural. I don’t use agave syrup as it gives me headaches just like high fructose corn syrup does (some argue it’s even worse than HFCS for you as well.)

Oh P.S. You can also use this recipe for hot chocolate and just omit the corn starch! Heat until boiling and serve. Mmm. 🙂

So there you have it. Are you ready to make vegan chocolate pudding? Come to think of it I want some more right now…. 

{ 36 comments… read them below or add one }

1 angelina August 5, 2014 at 10:43 PM

Have been looking all over for a good vegan pudding. Let’s be real avocados don’t taste or act like pudding or at least my avocado pudding didn’t and the tofu stuff would sweat and could never be made into pie. But this, oh wow this is it, the genuine article . You will probably cringe but we have some vegan donuts rising right now and can’t wait to fill them with this amazing chocolate goodness. If it lasts that long. Thank you so much for this simple and incredibly yummy recipe.

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2 Amy April 17, 2014 at 12:03 PM

This looks yummy! I want to try it soon 🙂

I’ve been making a chocolate pudding for my kids that is half avocado and half ripe banana, sweetened with dates. They all love it. Thankfully there are six of us so nobody is able to overdo it on the pudding consumption, lol. I didn’t know people made a pudding with just avocado…that’s a good way to get a whole lot of fat in one serving!

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3 Veronica Grace April 17, 2014 at 12:22 PM

Yes I’m not kidding, many raw chocolate pudding recipes are 2 avocados plus raw cacao and a bunch of agave. It is not my kind of recipe, never felt well after trying that at some restaurants lol

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4 Joanne February 27, 2014 at 8:43 AM

I’m thinking of using this as “frosting” for a cake. Would it work to double this recipe or should I just make 2 batches?

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5 Kelly S. July 29, 2013 at 10:57 AM

Hi Veronica,
I couldn’t wait to try this. I ended up not having enough orinigal almond milk so also used coconut almond milk. I also used dark cocoa. It turned out great.

Thanks for another great recipe!

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6 dawn July 25, 2013 at 4:05 PM

Yeah Veronica,
you just made an old lady feel like a kid. can’t wait to try

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7 Low Fat Vegan Chef Veronica July 25, 2013 at 4:18 PM

Lol awesome! I am in love w chocolate pudding and always will be. In fact its even more satisfying than a dark chocolate bar as its more filling

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8 Kellye Smith July 25, 2013 at 10:31 AM

Can’t wait to try this! Thanks for the videos. Appreciate you taking the time to make them. Very helpful. Love all your recipes!

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9 Low Fat Vegan Chef Veronica July 25, 2013 at 11:15 AM

You’re welcome Kellye 🙂

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10 Em July 24, 2013 at 11:53 PM

Love the groovy music:)

This length of recipe video really works for me – though the longer ones are great too…

Look forward to trying this – will also use arrowroot. Seems to be quite commonly used amongst those in this forum.

Thanks, V!

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11 Low Fat Vegan Chef Veronica July 25, 2013 at 11:16 AM

Thanks Em. I’ll do small single recipe videos in this length in future as well for variety Plus it’s faster for me to film. 🙂

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12 Lisa July 24, 2013 at 3:28 PM

Hi Veronica,

Loved the video as I am one of those short attention span people. 🙂 . . . .but who am I kidding? I LOVE all your stuff!!! Do you think homemade almond milk would work just as well as the store bought stuff? I’m in Canada also…I don’t know what arrowroot is and I was wondering if it is available here as I do myself avoid GMO’s. Thank You for all you do & give!

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13 Low Fat Vegan Chef Veronica July 24, 2013 at 4:08 PM

Thanks Lisa. 🙂 I haven’t used fresh almond milk in this. It has a tendency to separate so I use it in raw recipes right away. I’m not sure how it would turn out in pudding, you may want to eat it the same day as the water separates from the fat.

Arrowroot is a starchy root vegetable. You can get alternative powdered starches at health food stores. Corn starch is is something I use occasionally as sometimes I need a recipe to be gluten free and not use wheat as a thickener.

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14 Lisa July 24, 2013 at 4:55 PM

I will give it a shot when I try this out and hopefully I’ll remember to let you know how I make out! I am sensitive to processed free glutamic acid (MSG) so I can’t use that processed almond milk. It contains ingredients that most likely contain MSG like carrageenan. I’ll take a look for the arrowroot powder.
~ Thanks!

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15 Ann July 24, 2013 at 2:34 PM

This looks yummy, and I must say it: the corn starch is a GMO ingredient. (genetically modified). All corn is, unless it is organic! I avoid GMO because it hurts my intestines. Doctor’s orders!

I would try arrowroot as a substitute. And I do appreciate a low fat pudding recipe!

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16 Low Fat Vegan Chef Veronica July 24, 2013 at 2:47 PM

I’m not going to argue anymore about GMO corn. Use whatever starch you want. Corn starch is the most traditionally used starch out there, arrowroot powder is not available to everyone all over the world. I bought this in Canada.

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17 Joelle April 20, 2014 at 9:04 PM

I would like to know if this will work with another starch because of corn allergies.

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18 Veronica Grace April 23, 2014 at 6:51 PM

Yes i’m sure it would.

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19 Rachel September 12, 2015 at 9:01 AM

So purchase certified organic corn starch. Problem solved.

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20 Ildiko July 24, 2013 at 2:15 PM

Hey Veronica,
this looks amazing! I think for my daughter I will make this with rice milk, unfortunately she does not like the taste of almond…
I will also use arrowroot, which I always have in the house. This will be a staple dessert for sure!
😉

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21 Low Fat Vegan Chef Veronica July 24, 2013 at 2:18 PM

You really can’t taste the almond milk in it. You may need a little more starch as rice milk is very thin and lower in fat.

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22 Marcia July 24, 2013 at 11:36 AM

Looks good Veronica, thanks. As my husband is allergic to corn, I would need to use arrowroot; will this be a problem? Also, the only cocoa powder he can have is organic chocolate cacao powder. In using that, will I need to increase the sweetener? I would like to add that when words appear on the screen (during your video), they disappear too quickly and I miss some of the information. Of course, I can always pause it or just wait until it’s over and copy the recipe instead since I’m not using the video to do so. Just wanted to let you know.

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23 Low Fat Vegan Chef Veronica July 24, 2013 at 1:35 PM

Hi Marcia

You can use any starch as long as it thickens the pudding. I used a high quality cocoa powder, i don’t know if yours being organic means it will be any more bitter.

I tested many different lengths for the words and found this worked, I need to keep the videos as short as possible as most people have a short attention span especially for youtube videos. 🙂 Also this page has all of the instructions and in the video you can see what i’m doing as well.

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24 Tanya July 24, 2013 at 10:43 PM

I think Marcia was referring to cacao (not roasted) vs. cocoa (roasted) rather than the organic. Have you tried it with cacao? I was wondering the same too…
Yum!

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25 Low Fat Vegan Chef Veronica July 25, 2013 at 10:43 AM

I don’t use raw cacao, i find it much more toxic. I have had several raw food friends who had problems after consuming raw cacao regularly, it messed up their adrenal glands. Cocoa beans are quite toxic raw and should be roasted to neutralize that. So I won’t use raw cacao in any recipes.

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26 Karen July 24, 2013 at 11:06 AM

Hi! Do you think this would make good puddding pops? I think I will give it a try!

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27 Low Fat Vegan Chef Veronica July 24, 2013 at 11:07 AM

You can try. I haven’t made pudding pops before. Sometimes popsicles need more sugar in them to taste right but you can try.

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28 Lorraine July 24, 2013 at 11:00 AM

Tried this but used carob powder instead and it turned out yummy as well. It was a little on the sweet side as carob is not as bitter as cocoa, so I’ll adjust the maple syrup next time. Made a raw cashew nut cream for topping, but used it very sparingly to keep fat content low. Thanks for the superb video. Love to see you though and hear you talking because you are so sweet and personable. Keep those videos coming. Would love more exotic salad demos as it is too hot to cook right now.

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29 Low Fat Vegan Chef Veronica July 24, 2013 at 11:04 AM

Carob is different yes so you have to adjust the sweetness. With cocoa it would be very bland without the maple syrup. It’s a lot of work getting ready for videos, so I can do more if some of them are quick without me talking. Talking takes up more time, so for simple recipes I’ll do them like this and more complicated recipes I’ll talk you through them.

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30 VeganAUD July 24, 2013 at 10:39 AM

Looks delicious and so simple. I tried the avocado rout and gained weight (high fat) , so I will make this low fat version which is much healthier!!!
Thanks

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31 Low Fat Vegan Chef Veronica July 24, 2013 at 10:42 AM

Avocado chocolate pudding is killer lol I can’t eat more than half an avocado anymore without feeling too full.

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32 Al August 2, 2013 at 2:04 PM

My birthday is 8/4, tomorrow after church friends are coming for lunch and I am making this for dessert. This is really yummy. I use raw carob and it is still delicious. Thanks for all your yummy recipes .

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33 Tami @Nutmeg Notebook July 24, 2013 at 10:33 AM

I used to make one like this with regular milk before adopting a plant based diet- it sounds great!

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34 Low Fat Vegan Chef Veronica July 24, 2013 at 10:41 AM

What I like is that I always have these ingredients on hand, and it’s way cheaper than buying pudding mix in the store. It’s super delicious!

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35 Tony July 24, 2013 at 9:30 AM

Sounds great and I will try it since I must be totally fat free per doctor’s orders. I use agave syrup all the time. What is HFCS and why should agave be avoided?
Tony

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36 Low Fat Vegan Chef Veronica July 24, 2013 at 10:09 AM

HFCS is the abbreviation for high fructose corn syrup. Agave is mass marketed as natural or healthy and it’s anything but. Sure it’s also made from a plant but that doesn’t mean that it’s good for you and the way it’s made isn’t good.

I know for me I used to use agave in raw food recipes but I would always feel really sick and have headaches after. Whenever I had even a little high fructose corn syrup in the form of a sweet sauce or candy I feel the same. Agave is almost 90% fructose, even higher than high fructose corn syrup. Fructose in fruit is fine as it comes in lower as fruit has sucrose in it as well and fibre and water, but you don’t want to consume almost pure fructose all the time.

Here’s some articles (although the titles are a little too alarmist it has good information on why not to us agave)

http://www.foodrenegade.com/agave-nectar-good-or-bad/
http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agave-nectar-health-food.aspx
http://www.drweil.com/drw/u/QAA401166/Whats-Wrong-with-Agave-Nectar.html
http://health.yahoo.net/articles/nutrition/5-best-and-5-worst-sweeteners-have-your-kitchen

Why HFCS is bad
http://drhyman.com/blog/2011/05/13/5-reasons-high-fructose-corn-syrup-will-kill-you/

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