Vegan Chocolate Pudding Recipe
Indulge in this dreamy, dairy-free chocolate pudding. It’s made with coconut cream, raw cacao, and sweetened naturally with maple syrup. The result? A rich, silky dessert that’s perfect for any occasion. Whether it’s a cozy night in or a fancy dinner party, this pudding always impresses.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: ~2 hours 10 minutes (Chill Time)
- Yield: 4 1x
- Category: Dessert
- Cuisine: Vegan, Dairy-Free
Ingredients
- 1 ½ cups coconut cream (from a can)
- ½ cup cacao powder or unsweetened cocoa powder (sifted)
- 6 tablespoons maple syrup (taste and adjust as you like)
- 2 teaspoons vanilla extract
- A pinch of sea salt
Instructions
Grab a small saucepan and set it over low heat. Add the coconut cream, cacao powder, and maple syrup. Whisk until smooth. If it’s not sweet enough for you, no worries—you can add a bit more syrup later.
Keep stirring until the mixture gets glossy and silky. It’ll only need about 2 minutes. Watch for tiny bubbles forming at the edges—that’s when you know it’s ready.
Heads up! Don’t let it boil or the texture might get grainy.
Take the saucepan off the heat. Stir in the vanilla and a pinch of sea salt. Give it a little taste test. Want it sweeter? Add another splash of maple syrup!
Pour the pudding into bowls, jars, or even one big dish. Smooth it out, then cover it with plastic wrap (press it directly onto the surface so no skin forms). Pop it in the fridge for at least 2 hours—or overnight if you can wait. The longer it chills, the thicker it gets.
Notes
Serving It Up
Simple Ideas:
- Enjoy it plain with a spoon!
- Top with fresh berries, banana slices, or coconut whipped cream.
Feeling Fancy?
- Layer it with granola or crushed cookies for a parfait-style dessert.
- Add a sprinkle of shaved dark chocolate for an elegant touch.
Extra Tips
Ingredient Swaps:
- No coconut cream? Use full-fat coconut milk. Just chill the can overnight and scoop out the solid part.
- No maple syrup? Agave or date syrup works great, too.
Storage:
- Keep it in the fridge for up to 4 days in an airtight container.
- It’s best served cold, but if you want to warm it, reheat gently on low heat and stir well.
Find it online: https://paleo.recipes/vegan-chocolate-pudding/