Easy Vegan Chocolate Pudding Recipe

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, hubbie 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.

gluten free vegan chocolate pudding ingredients

Organic coconut milk and high quality baking cocoa make this vegan pudding recipe even better!

 

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!

gluten free vegan chocolate pudding

Have you tried the new coconut whipped toppings available yet? RediWhip and Gay Lea are two easy-to-find brands that now offer coconut milk-based whipped topping in a can!

 

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?

gluten free vegan chocolate pudding with OWYN

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. 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

gluten free vegan chocolate pudding

5 from 5 reviews

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 8-10 minutes
  • Total Time: 20 minutes + refrigeration time
  • Yield: ~3 cups

Ingredients

Instructions

Making homemade gluten free and vegan chocolate pudding gfJules

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, 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

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.

 

Easy Homemade Gluten Free & Vegan Chocolate Pudding*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!

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21 thoughts on “Easy Vegan Chocolate Pudding Recipe

  1. What a great idea to use flour to thicken it instead of corn starch! I love chocolate pudding and can’t wait to try your recipe.

  2. I make a similar recipe from Hersheys with whole milk (sometimes coconut milk), cocoa and cornstarch (or GF flour) – a very old recipe from long ago – similar to this one tho not vegan. It calls for butter and vanilla added at the end. Mom used to make it and stir for a long time in a double boiler, but I make it in the microwave and stir every 2 minutes. We used to eat it with vanilla wafers crumbled in and of course warm is best – English style warm verses cooled. I now use a gluten free plain cookie by Midel crumbled in. I could eat a gallon of this pudding in one sitting and have to restrain myself. I will try this variation soon.

    • Hi Kim, you want to use a high fat milk of some kind, so if you can do dairy, go for whole milk; otherwise use soy or another non-dairy milk with some fat and see how the consistency turns out. It will probably be just fine — maybe a touch less thick but should still taste yummy and be creamy.
      ~jules

    • Hi Susan, substitute the coconut milk with one that’s also high fat, so if you can do dairy, go for whole milk; otherwise use soy or another non-dairy milk with some fat and see how the consistency turns out. It will probably be just fine — maybe a touch less thick but should still taste yummy and be creamy. Hope that helps!
      ~jules