These Vegan Chocolate Pudding Pots are super indulgent, a guaranteed crowd-pleaser, and almost effortless to make. They require just 5 ingredients to make, and come together in 15 minutes.
Why you’ll love this Vegan Chocolate Pudding:
- it’s undetectably dairy-free and egg-free
- it tastes rich and chocolatey
- it has a silky and velvety texture
- it’s gluten-free
- it’s refined sugar free
- it’s nut-free optional
- it’s oil-free
- it doesn’t contain avocados or tofu
- it doesn’t require a blender or food processor
- it requires just 5 ingredients
- it take just 15 minutes to make
- it’s great for preparing ahead
- it’s perfect for entertaining!
How to make these Vegan Chocolate Pudding Pots
Scroll to the bottom of the post for the full recipe.
You can also watch a 50-second video here:
- Place all the ingredients in a saucepan.
- 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 to this recipe:
- 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 Vegan Chocolate Pudding Pots keep for?
These Vegan Chocolate Pudding Pots keep well in the fridge for up to a few days.
More easy make-ahead desserts perfect for entertaining:
- Matcha Panna Cotta
- Black Sesame Crème Caramel
- Salted Caramel Pudding Pots
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 this short video to see how to make them:
Vegan Chocolate Pudding Pots (GF)
- 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)
- 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
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these films, 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.