Easy Vegan Chocolate Pudding Recipe

I’m going to take a stand that I hope isn’t too controversial: I believe that chocolate pudding is one of those childhood treats that no one should ever be deprived of enjoying, at least every once in awhile. Do you agree?

For some of us (grown ups and kids, alike) though, finding a chocolate pudding we can eat is not always an easy thing to do. My daughter, hubby and I are all dairy-free, and I can attest to the fact that gluten free and vegan chocolate pudding — especially one that isn’t full of chemicals and junky ingredients — can be elusive.

It’s times like these that I realize it’s always just better to make my own homemade version than to lament the lack of store-bought, satisfactory options. And let me tell you, this recipe did not fail to disappoint!

It’s full of rich chocolate flavor, creamy coconut milk texture, and even a healthy dose of plant-based protein thrown in just because I could. I use the OWYN protein drinks in recipes all the time (perhaps you’ve seen my homemade gluten free Belgian Waffles recipe? or gluten free donut holes recipe? or no-bake protein balls recipe? or even my gluten free Black Bottom Cupcakes or Matcha Muffins recipes, among others?).

The mom in me loves that the OWYN products are so healthy (protein, Omega-3s, fiber, greens & probiotics), certified gluten free and vegan, but it doesn’t do any good to be so healthy if they don’t taste good; luckily they do! Everyone in my family has their favorite flavors, and we all love their smooth texture and no funky aftertaste. Here, I use their dark chocolate protein drink to add another layer of yummy chocolate to this rich pudding. Quite the unexpected bonus in a bowl of chocolate pudding, don’t you think?

If you don’t happen to have any OWYN on hand, chocolate almond milk can stand in. But I highly recommend you give the OWYN a try if you find some. I’ve partnered with them* to bring you more tasty and healthy gluten free recipes, and this one is no exception!

Take a look at the other ingredients and the 3 basic instructions to making this vegan chocolate pudding. You can do this!

I’ve chosen ingredients that all work and play together nicely, with no grit or funky aftertaste, so I know you’ll love this easy vegan chocolate pudding recipe the next time you or your little ones are craving a sweet, creamy treat. Indulging your chocolate sweet tooth doesn’t have to be entirely decadent or full of dairy to be completely enjoyable!

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Easy Vegan Chocolate Pudding Recipe

Yield: ~3 cups

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Cool and creamy, this vegan chocolate pudding is the decadent dessert you've been craving, but without the pesky dairy!

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Ingredients

• ½ cup unsweetened cocoa (Dutch processed) or cacao powder
• ¼ cup gfJules Gluten Free All Purpose Flour
• 1/8 tsp. sea salt
• 1 (13oz) can full fat coconut milk*
• 1 1/4 cups OWYN OR chocolate nut milk
• 5 Tbs. pure maple syrup or coconut nectar
• 1 tsp. pure vanilla extract or paste

Instructions

1- Whisk or sift cocoa powder before measuring. Add gfJules Flour  to help thicken the pudding, as well as the salt, then whisk again to be sure no lumps remain.

2- In a 2-3 quart saucepan over medium heat, stir to combine coconut milk, chocolate nut milk or OWYN, maple syrup and vanilla. Whisk in dry ingredients, then stir frequently until mixture begins to boil.

Once boiling, stir continuously for 2 more minutes. The pudding consistency will become thicker as it boils and will set even more after it is chilled.

3- Remove from the heat and transfer to a glass or metal container with a lid or cover with plastic wrap touching the surface of the pudding to help prevent a “skin” from forming as it cools.

Refrigerate for at least 1 hour, or until fully cooled.

Notes

*Substitutes for canned coconut milk include other high fat nut milks like cashew or macadamia. Feel free, of course, to use heavy cream or whipping cream of any kind in place of the coconut milk in this recipe instead.

This pudding stays yummy covered in the fridge for up to 1 week. If it becomes at all lumpy or starts to separate, simply scoop the pudding into your blender, food processor or bowl with immersion blender and pulse until smooth again.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

*As with any of my posts, some links may lead to affiliate sites or codes. Purchasing anything through those links will not cost you any more, but some small amount of the sale may come back to help fund this site. You can read my full disclosure policy here. *I’ve also partnered with OWYN (Only What You Need) to use their products in order to increase the nutrition in many popular gluten-free recipes. As always, all opinions are my own. See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you’ll learn about some of the safe gluten free products I choose for my family. Thanks so much for your support!