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.
Lower Fat Vegan Chocolate Pudding Stove Top Recipe
Serves 4 (1/2 cup servings)
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)
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).
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….