These Vegan Chocolate Pudding Pots are super indulgent, rich and chocolatey, with a silky and velvety texture. They're easy to make, requiring just 5 ingredients to make, come together in 15 minutes, and make a great make-ahead dessert for entertaining. The recipe doesn't contain avocados or tofu, doesn't require a blender or food processor, and is gluten-free, refined sugar free, oil-free and nut-free optional.
How to make this recipe
Scroll to the bottom of the post for the full recipe.
- Place all the ingredients in a pan.
- Mix very well (before heating) - using a whisk will make this easier.
Tip: Make sure the cornflour (cornstarch) has dissolved completely before heating, as if not properly mixed through you may end up with lumps of cornflour - and nobody wants a lumpy chocolate pudding!
- Cook on a low heat for around 10 minutes, stirring constantly, until a thick custard has formed.
- Taste and adjust flavours accordingly (more cocoa powder for chocolate flavour, more maple syrup for sweetness etc).
- Transfer into little pots or glasses.
- Leave to cool, before placing in the fridge for a few hours to allow the pudding to set properly before serving.
Substitutions you can make
- I like to use cashew milk as it has a creamy texture and a naturally sweet flavour, but you could also use almond milk or use oat milk for a nut-free version. It will work with other types of plant-based milk such as soy milk, rice milk or coconut milk, but they have a less neutral flavour.
- You can use any type of liquid sweetener: maple syrup, brown rice syrup, agave syrup etc.
- You can just have them with plain or add extra ingredients such as Amaretto, rosewater, chilli or orange zest.
- You can top them with chopped nuts such as pistachios or chopped dark chocolate or cacao nibs.
How long do these keep for?
They keep well in the fridge for up to a few days.
More vegan dessert recipes
- Chocolate Lava Cake
- Coconut Macaroons
- Lemon Bars
- Strawberry Trifle
- Sugar Cookies
- Strawberry Shortcake
- Blueberry Crumble Bars
- Lemon Pudding
- Coffee Cake
- Churros
- Rice Chocolate Mousse
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make it
Vegan Chocolate Pudding Pots (GF)
Ingredients
- 500 ml (2 cups) unsweetened cashew milk (or sub unsweetened oat milk for nut-free)
- 2 tablespoons cocoa powder
- 4 tablespoons (3 tablespoons) maple syrup to taste (or sub any other sweetener)
- Pinch salt
- 5 heaped teaspoons cornflour (cornstarch)
Instructions
- Add all ingredients to a pan and mix very well (before heating) - using a whisk will make this easier.
- Cook on a low heat for around 10 minutes, stirring constantly, until a thick custard has formed.
- Taste and adjust flavours accordingly (more cocoa powder for chocolate flavour, more maple syrup for sweetness etc).
- Transfer to little pots or glasses.
- Leave to cool, before placing in the fridge for a few hours to allow the pudding to set properly before serving.
- Keeps covered in the fridge for up to a few days.
Video
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Carol Etgen
Rhian - thank you. I LOVE my grandmother’s chocolate pudding recipe, but needed to change it up after going dairy-free and gluten-free. You are a LIFE saver - my husband also LOVES this recipe. Now the challenge will be keeping enough on-hand! Made it exactly as you suggested, with the exception of having to cook it at a little higher temperature a little longer to get it to “pudding” up. Once it did, it was perfect in consistency!!! You are very appreciated in this household!
Rhian Williams
Thank you so much, so happy to hear you liked it!!
Gina
Having made various vegan chocolate pudding recipes in past years, I can say that yours is perfection. Many thanks!
Rhian Williams
Thank you so much, so happy to hear that!
Charlene
This is so good!
I put all ingredients in blender and then into pan.
I also had to cook a little longer but ingredients were perfect.
I used Oatly low fat milk.
Thanks for such an easy recipe!
Rhian Williams
Thank you so much, so glad you liked it!
JK
I needed to make dessert for my impossible-to-make-dessert-for friend (allergic to nuts, dairy, and COCONUT). I’m also on a diet. Made this and split it into four portions and it’s only 120 calories before toppings!
Rhian Williams
Thank you so much for sharing!
Kathy
Hi, can Arrowroot powder be used instead of the cornstarch? Thanks
Rhian Williams
Unfortunately not sorry, I tested it and the texture didn't turn out so good. But you can use kudzu powder instead of the cornstarch and the texture turns out great! Hope that helps!