This easy vegan chocolate pudding has a layer of creamy chocolate mousse and a thicker, dark chocolate layer that makes it super decadent. Top it with cocoa powder or grated dark chocolate for a dreamy dessert.
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This chocolate pudding is decadent, creamy and delicious! It’s perfect for the chocolate craving. It has a texture in between a chocolate mousse and a pudding. You’ll be able to adjust it by or freezing it for a bit, so the feel is more like a mousse. Or you’ll be able to refrigerate it for a more pudding-like texture.
It is completely delicious and simple to make! It uses just 6 ingredients, and comes together quickly in a blender. Serve it with some cocoa powder on top or shaved chocolate for a stunning look.
You may also use this vegan chocolate pudding over any chocolate cake or as ice cream. Just freeze it, and it makes amazing ice cream.
It’s just so chocolatey and versatile!
Why You’ll Love Vegan Chocolate Pudding
- wealthy and creamy with a fluffy, mousse-like texture
- TWO layers of decadent chocolate!
- 8 easy ingredients
- naturally gluten-free and soy-free
- nut-free and coconut-free options
More Vegan Chocolate Desserts
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Vegan Chocolate Pudding
This easy vegan chocolate pudding has a layer of creamy chocolate mousse and a thicker, dark chocolate layer that makes it super decadent. Top it with cocoa powder or grated dark chocolate for a dreamy dessert.
Servings: 4
Calories: 318kcal
Ingredients
For the bottom mousse:
- 1 cup (129 g) raw cashews
- 15- ounce (425.24 ml) can full fat coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 3 tablespoons sugar
For the darker layer:
- 1/4 cup (45 g) semi-sweet chocolate chips
For topping:
- cocoa powder or chocolate ribbons created from a grated chocolate bar. You may also top it with some whipped coconut cream or vanilla ice cream.
Instructions
Make the mousse layer:
-
Soak the cashews in hot water for not less than quarter-hour or preferably for an hour, should you can do that beforehand, then drain and add to a blender with the coconut milk and the remaining of the mousse layer ingredients. Mix for a minute, then let the mixture sit for five minutes after which mix again for a minute. Repeat until the mixture is super smooth and in addition barely fluffy.
Make the darker layer:
-
In a double boiler, add the chocolate chips and melt until smooth. Then remove from the warmth. In that very same bowl, add half of the the blended chocolate mousse mixture and blend in. In case your coconut milk mixture was too cold, you’ll have trouble mixing the mousse mixture with the hotter chocolate. If that’s the case, put that bowl back on the double boiler and blend it for a couple of seconds until well mixed.
-
Divide the darker mixture between your serving cups, glasses or bowls, and freeze for quarter-hour to half an hour in order that it sets somewhat bit, so that you would be able to pour the opposite layer on top easily.
Assemble the pudding:
-
Remove the serving bowls from the freezer and pour the remaining mousse mixture on top. Chill the chocolate pudding within the refrigerator for not less than an hour (see notes).
-
Sprinkle some cocoa powder or use a peeler to make chocolate ribbons out of a chocolate bar on top. You may also add a dollop of whipped coconut cream or vanilla ice cream on top.
Notes
Nutfree:, use 1 cup of coconut cream as an alternative of the cashews. Coconut cream is the white part that separates out from the translucent liquid in a relaxing can of full fat coconut milk. Use just the white part.
Coconut-free, use an additional 1 cup of raw cashews and mix the two total cups of soaked and drained cashews with 3/4 cup of water or nondairy milk.
Nutrition
Nutrition Facts
Vegan Chocolate Pudding
Amount Per Serving
Calories 318
Calories from Fat 180
% Each day Value*
Fat 20g31%
Saturated Fat 6g38%
Sodium 151mg7%
Potassium 317mg9%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 18g20%
Protein 7g14%
Vitamin A 6IU0%
Vitamin C 0.2mg0%
Calcium 67mg7%
Iron 3mg17%
* Percent Each day Values are based on a 2000 calorie eating regimen.
Ingredients and Substitutions
- cashews and coconut milk – That is the pudding base. You need to use more cashews and omit the coconut or vice-versa.
- vanilla and almond extracts – Give this chocolate pudding an incredible flavor!
- cocoa powder – Brings that chocolatey goodness.
- salt and sugar – A teeny little bit of salt brings out the chocolate flavor, and the sugar sweetens the mixture.
- chocolate chips – Melted chocolate chips turn half of the chocolate pudding mixture right into a dark chocolate layer!
- toppings – You’ll be able to top with cocoa powder, grated dark chocolate, whipped coconut cream, and/or vanilla ice cream.
Suggestions
- Don’t skip soaking your cashews! You wish them nice and soft, so that they’ll mix down right into a creamy base.
- Ensure that to mix the mousse mixture rather well. Keep mixing until it’s smooth and a bit fluffy.
- Chilling the mixture a bit longer will make it more mousse-like. A shorter chilling time yields a more pudding-like consistency.
The right way to Make Chocolate Pudding (step pictures)
Start by making the mousse layer.
Soak the cashews in hot water for not less than quarter-hour or preferably for an hour, should you can do that beforehand, then drain and add to a blender with the coconut milk and the remaining of the mousse layer ingredients.
Mix for a minute, then let the mixture sit for five minutes after which mix again for a minute. Repeat until the mixture is super smooth and in addition barely fluffy.
Now, make the darker layer.
In a double boiler, add the chocolate chips and melt until smooth. Then remove from the warmth. In that very same bowl, add half of the the blended chocolate mousse mixture and blend in.
In case your coconut milk mixture was too cold, you’ll have trouble mixing the mousse mixture with the hotter chocolate. If that’s the case, put that bowl back on the double boiler and blend it for a couple of seconds until well mixed.
Divide the darker mixture between your serving bowls, and freeze for quarter-hour to half an hour in order that it sets somewhat bit, so that you would be able to pour the opposite layer on top easily.
Then, assemble the pudding.
Remove the serving bowls from the freezer and pour the remaining mousse mixture on top. Chill the chocolate pudding within the refrigerator for not less than an hour.
Sprinkle some cocoa powder or use a peeler to make chocolate ribbons out of a chocolate bar on top. You may also add a dollop of whipped coconut cream or vanilla ice cream on top.
Often Asked Questions
Coconut cream is the white part that separates out from the translucent liquid in a relaxing can of full fat coconut milk. Use just the white part.
There are a number of ways to make vegan pudding! This recipe uses a mixture of cashews and coconut milk, but you’ll be able to make it cashew-free or coconut-free, if needed.
This chocolate pudding is of course soy-free and gluten-free.
To make this nut-free, use 1 cup of coconut cream as an alternative of the cashews. Coconut cream is the white part that separates out from the translucent liquid in a relaxing can of full fat coconut milk. Use just the white part.
To make this coconut-free, use an additional 1 cup of cashews and mix the two total cups of cashews with 3/4 cup of water or nondairy milk.
