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 can adjust it by or freezing it for a bit, so the texture is more like a mousse. Or you can refrigerate it for a more pudding-like texture.
It is absolutely delicious and easy 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 gorgeous look.
You can 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
- rich and creamy with a fluffy, mousse-like texture
- TWO layers of decadent chocolate!
- 8 simple 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 base 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 made from a grated chocolate bar. You can also top it with some whipped coconut cream or vanilla ice cream.
Instructions
Make the mousse layer:
-
Soak the cashews in hot water for at least 15 minutes or preferably for an hour, if you can do this beforehand, then drain and add to a blender with the coconut milk and the rest of the mousse layer ingredients. Blend for a minute, then let the mixture sit for 5 minutes and then blend again for a minute. Repeat until the mixture is super smooth and also slightly fluffy.
Make the darker layer:
-
In a double boiler, add the chocolate chips and melt until smooth. Then remove from the heat. In that same bowl, add half of the the blended chocolate mousse mixture and mix in. If your coconut milk mixture was too cold, you may have trouble mixing the mousse mixture with the warmer chocolate. If so, put that bowl back on the double boiler and mix it for a few seconds until well mixed.
-
Divide the darker mixture between your serving cups, glasses or bowls, and freeze for 15 minutes to half an hour so that it sets a little bit, so that you can pour the other 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 in the refrigerator for at least an hour (see notes).
-
Sprinkle some cocoa powder or use a peeler to make chocolate ribbons out of a chocolate bar on top. You can also add a dollop of whipped coconut cream or vanilla ice cream on top.
Notes
Nutfree:, use 1 cup of coconut cream instead of the cashews. Coconut cream is the white part that separates out from the translucent liquid in a chilled can of full fat coconut milk. Use just the white part.
Coconut-free, use an extra 1 cup of raw cashews and blend the 2 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
% Daily 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 Daily Values are based on a 2000 calorie diet.
Ingredients and Substitutions
- cashews and coconut milk – This is the pudding base. You can use more cashews and omit the coconut or vice-versa.
- vanilla and almond extracts – Give this chocolate pudding an amazing flavor!
- cocoa powder – Brings that chocolatey goodness.
- salt and sugar – A teeny 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 into a dark chocolate layer!
- toppings – You can top with cocoa powder, grated dark chocolate, whipped coconut cream, and/or vanilla ice cream.
Tips
- Don’t skip soaking your cashews! You want them nice and soft, so they’ll blend down into a creamy base.
- Make sure to blend the mousse mixture really well. Keep blending 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.
How to Make Chocolate Pudding (step pictures)
Start by making the mousse layer.
Soak the cashews in hot water for at least 15 minutes or preferably for an hour, if you can do this beforehand, then drain and add to a blender with the coconut milk and the rest of the mousse layer ingredients.
Blend for a minute, then let the mixture sit for 5 minutes and then blend again for a minute. Repeat until the mixture is super smooth and also slightly fluffy.
Now, make the darker layer.
In a double boiler, add the chocolate chips and melt until smooth. Then remove from the heat. In that same bowl, add half of the the blended chocolate mousse mixture and mix in.
If your coconut milk mixture was too cold, you may have trouble mixing the mousse mixture with the warmer chocolate. If so, put that bowl back on the double boiler and mix it for a few seconds until well mixed.
Divide the darker mixture between your serving bowls, and freeze for 15 minutes to half an hour so that it sets a little bit, so that you can pour the other 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 in the refrigerator for at least an hour.
Sprinkle some cocoa powder or use a peeler to make chocolate ribbons out of a chocolate bar on top. You can also add a dollop of whipped coconut cream or vanilla ice cream on top.
Frequently Asked Questions
Coconut cream is the white part that separates out from the translucent liquid in a chilled can of full fat coconut milk. Use just the white part.
There are lots of ways to make vegan pudding! This recipe uses a mix of cashews and coconut milk, but you can make it cashew-free or coconut-free, if needed.
This chocolate pudding is naturally soy-free and gluten-free.
To make this nut-free, use 1 cup of coconut cream instead of the cashews. Coconut cream is the white part that separates out from the translucent liquid in a chilled can of full fat coconut milk. Use just the white part.
To make this coconut-free, use an extra 1 cup of cashews and blend the 2 total cups of cashews with 3/4 cup of water or nondairy milk.