Have you tried your hand at homemade chocolate pudding before? If not, you must give it a try! It’s extremely easy to make, and gloriously creamy and delicious!
This version is free of dairy and eggs, but super creamy and rich in flavor. I don’t think any dairy lovers would even notice this was vegan, especially if you top it with a little dollop of vegan whipped cream (like So Delicious CocoWhip or Ready Wip Almond or Coconut).
And while we’re talking about pudding, do you remember those cute little chocolate pudding cups that you pack in a lunchbox? As a kid, I was crushed that I didn’t get them in my lunchbox. At the time I thought it was completely unfair, but truth be told, my mom cooked all of our food from scratch. It was the 70’s, and as many parents were embracing the ease of pudding packs, luncheon meats and soft-and-squishy white bread, my mom was making granola, baking bread, and cooking pudding from scratch. She definitely instilled a deep love of home-cooked food in me.
If you want the full pudding cup experience, scoop the cooked pudding into little canning jars. I often do that as it’s a fun, portion controlled dessert to enjoy while you’re binging your favorite Netflix show. But really, any way your serve this pudding, it’s bound to become your new favorite dessert.
WHAT YOU NEED
Dutch process cocoa powder
A really good vanilla (like my favorite from Nielsen Massey)
MAKING THE PUDDING
Simply whisk together all of the ingredients and cook until thickened.
TOPPING THE PUDDING
It’s totally not necessary (as the pudding is pretty perfect on it’s own), but I love to top chocolate pudding with a dollop of CocoWhip from So Delicious, or the new non-dairy whipped toppings from RediWip. If you don’t have whipped topping, then a little sprinkle of chocolate chips or fresh berries is perfect!
Enjoy, and please tag us if you make this pudding @julieskitchenette or #julieskitchenette #bestchocolatepudding
This delicious, creamy, dreamy chocolate pudding is one of my favorite desserts. It goes together in a snap, and is gluten-free and vegan too.
3/4 cup brown sugar, packed
1/2 cup unsweetened cocoa powder
1/2 cup cornstarch
Pinch of sea salt (I use pink Himalayan)
3 cups plain soymilk
1 teaspoon pure vanilla extract or paste
Dairy-free semi-sweet chocolate chips for garnish, optional
In a large pot, whisk together the sugar, cocoa powder, cornstarch, and pinch of salt. Add the soymilk, whisking until smooth. Bring the mixture to a simmer over medium heat, whisking continually. If mixture looks like it’s starting to scorch or burn, reduce the heat slightly. Cook the pudding, whisking continually, for 5 to 10 minutes, or until pudding is really thickened.
Remove the saucepan from heat and stir in the vanilla. Serve the pudding warm, or scoop into a bowl or small canning jars or containers and let cool. If you don’t like the chocolate skin that forms on the top of cooled pudding (I personally love it!), you can press a piece of plastic wrap onto the top of the warm pudding. Refrigerate until ready to serve.
- Category: Dessert
Keywords: chocolate pudding, vegan, gluten-free, dairy-free