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    Recipes » Recipes » Baking & Desserts

    Vegan Chocolate Pudding Pots (Gluten-Free)

    Last updated - July 10, 2021; Published - March 26, 2021 By Rhian Williams 20 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two vegan chocolate pudding pots photos

    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.

    Two vegan chocolate pudding pots topped with chopped pistachios and freeze-dried raspberries

    How to make this recipe

    Scroll to the bottom of the post for the full recipe.

    • Place all the ingredients in a pan.
    Plant-based milk, cocoa powder and cornflour 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!

    Chocolate milk in a pan with a balloon whisk mixing it
    • 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).
    Vegan chocolate pudding mixture in a pan
    • Transfer into little pots or glasses.
    Vegan chocolate pudding mixture being poured into a glass pot from a pan
    • Leave to cool, before placing in the fridge for a few hours to allow the pudding to set properly before serving.
    Runny vegan chocolate pudding mixture in a glass pot

    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.

    A vegan chocolate pudding pot with a spoon taking out a mouthful

    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 

    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

    Two vegan chocolate pudding pots topped with chopped pistachios and freeze-dried raspberries

    Vegan Chocolate Pudding Pots (GF)

    These Vegan Chocolate Pudding Pots are super indulgent, rich and chocolatey, with a silky and velvety texture.
    4 from 18 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: vegan chocolate dessert, vegan chocolate pudding
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 5
    Calories: 62kcal
    Author: Rhian Williams

    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

    Nutrition Facts
    Vegan Chocolate Pudding Pots (GF)
    Amount Per Serving
    Calories 62 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 69mg3%
    Potassium 66mg2%
    Carbohydrates 13g4%
    Sugar 9g10%
    Calcium 20mg2%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    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.

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      Recipe Rating




    1. Carol Etgen

      November 18, 2020 at 8:18 pm

      5 stars
      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!

      Reply
      • Rhian Williams

        November 19, 2020 at 1:06 pm

        Thank you so much, so happy to hear you liked it!!

    2. Gina

      April 02, 2021 at 11:00 pm

      Having made various vegan chocolate pudding recipes in past years, I can say that yours is perfection. Many thanks!

      Reply
      • Rhian Williams

        April 03, 2021 at 12:19 am

        Thank you so much, so happy to hear that!

    3. Charlene

      April 04, 2021 at 2:02 pm

      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!

      Reply
      • Rhian Williams

        April 04, 2021 at 3:09 pm

        Thank you so much, so glad you liked it!

    4. JK

      April 16, 2021 at 5:27 pm

      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!

      Reply
      • Rhian Williams

        April 16, 2021 at 7:43 pm

        Thank you so much for sharing!

    5. Kathy

      December 12, 2022 at 12:34 am

      Hi, can Arrowroot powder be used instead of the cornstarch? Thanks

      Reply
      • Rhian Williams

        December 13, 2022 at 2:17 pm

        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!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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