Whip up a rich & delicious Vegan Chocolate Pudding with Peanut Butter Pudding.

Although I’m not vegan, I do make and enjoy a lot of vegan foods. Being lactose intolerant – I always keep dairy-free milks in my fridge. I can tolerate small amounts of dairy but substitute almond milk where ever possible.

I make a bunch of dairy-free & vegan desserts but pudding is indeed one of the simplest – yet most misunderstood. Check out my Chocolate Avocado Cake here! People think that dairy milk performs some type of magic in the pudding process. It doesn’t. The cornstarch and your attention makes the magic happen. The only difference is that you’ll be using a bit less almond milk to achieve the desired consistency.

Seriously – you can easily make any of your favorite homemade pudding recipes dairy-free.

I know a lot of pudding mixes are vegan – BUT – why bother with the prepackaged stuff when it is ridiculously simple to make your own. You can whip up homemade pudding from scratch with just a handful of simple ingredients you probably already have on hand. You can always feel better making something yourself!

The other great thing is that you can use these recipes as a base and go many different directions with them. Add different extracts to the chocolate pudding – try almond, orange or mint. Or add in some of your favorite chopped chocolate to make it extra rich. Skip the peanut butter and make vanilla pudding. Go ahead and add just about anything your heart desires into the vanilla pudding.

Layer, top or stir-in your favorite toppings! I use granola, banana slices, chocolate curls, chocolate chips, almonds, chocolate syrup, cookie crumbs, whipped cream, sprinkles – you get the idea 😉

Hope you enjoy this Vegan Chocolate Pudding recipe!

Amanda ♥

Vegan Chocolate Pudding

Amanda

Whip up a simple, rich & delicious Vegan Peanut Butter & Chocolate Pudding Parfait with simple on hand ingredients & Almond Milk.

5 from 2 votes

Print Recipe Pin Recipe

Cook Time 10 minutes mins

Total Time 10 minutes mins

Course Desserts, vegan

Servings 2 cups

Ingredients

  

1x2x3x

• 1/2 cup granulated sugar
• 1/3 cup cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups Silk Unsweetened Almond Milk
• 2 teaspoons vanilla extract
• Optional toppings – granola banana slices, chocolate curls, chocolate chips, almonds, chocolate syrup, cookie crumbs, whipped cream, sprinkles

Instructions

 

• Combine the sugar, cocoa powder, cornstarch & salt in a medium saucepan. Whisk to combine ingredients.
• Slowly whisk in the almond milk. Using a spatula, scrape the sides & bottom of sauce pan & whisk. (The dry ingredients like to gather on the sides at the bottom of the pan.)
• Heat saucepan over medium heat.
• Whisk frequently scraping the bottom, sides & center. Pay attention to whisk any lumps.
• After about 5 minutes the pudding will start to simmer. Continue to cook for a minute or two, whisking, until pudding reaches desired thickness.
• Remove from heat and whisk in vanilla extract until creamy & combined.
• Layer pudding in dishes, cups or a bowl and refrigerate at least an hour before serving. Store covered.
• Sprinkle or layer with toppings if desired.
• NOTE – I layered this pudding recipe with peanut butter pudding – recipe is prior.

Tried this recipe?Let us know how it was!

Vegan Peanut Butter Pudding

Amanda

Whip up a simple, rich & delicious Vegan Peanut Butter & Chocolate Pudding with simple on hand ingredients & Almond Milk.

5 from 2 votes

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Desserts, vegan

Servings 2 cups

Ingredients

  

1x2x3x

• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups Silk Unsweetened Almond Milk
• 1/2 cup creamy peanut butter
• 2 teaspoons vanilla extract
• Optional toppings – granola banana slices, chocolate curls, chocolate chips, almonds, chocolate syrup, cookie crumbs, whipped cream, sprinkles

Instructions

 

• Combine the sugar, cornstarch & salt in a medium saucepan. Whisk to combine ingredients.
• Slowly whisk in the almond milk. Using a spatula, scrape the sides & bottom of sauce pan & whisk. (The dry ingredients like to gather on the sides at the bottom of the pan.)
• Heat saucepan over medium-low heat.
• Whisk frequently scraping the bottom, sides & center. Pay attention to whisk any lumps.
• After about 10 minutes the pudding will start to simmer. Continue to cook for a minute or two, whisking, until pudding reaches desired thickness.
• Remove from heat and whisk in peanut butter & vanilla extract until creamy & combined.
• Layer pudding in dishes, cups or a bowl and refrigerate at least an hour before serving. Store covered.
• Sprinkle or layer with toppings if desired.
• NOTE – I layered this pudding recipe with chocolate pudding – recipe follows.

Tried this recipe?Let us know how it was!