This Gluten Free & Vegan Chocolate Pudding Recipe is Dairy Free, Egg Free & Nut Free. It’s a perfect alternative to traditional chocolate pudding in all your favorite recipes. I’ve used it to make Chocolate Pudding Pie, Pudding Pops, Pudding Cups, Chocolate Dip for Fruit & of course our Annual Food Fight!
If you’re making a Chocolate Pudding Pie, you’ll want to make my No-Bake Gluten Free & Vegan Chocolate Crust (coming soon). Or, you can buy a pre-made one (like this one). Top with your favorite non-dairy whipped cream & you’re all set!
The Tools & Ingredients Used in this Recipe:Print
Gluten Free & Vegan Chocolate Pudding Recipe
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 1 Large Deep Dish or 2 Small Pies 1x
- Category: Dessert
- Cuisine: Dairy Free
A perfect Dairy Free Chocolate Pudding Recipe made with your favorite Milk Alternative. A delicious substitute in all your favorite pudding & pie recipes. Nut Free, Dairy Free & Vegan.
- 2/3 Cup Unsweetened Cocoa Powder
- 6 Tablespoons Corn Starch or Tapioca Starch
- 1 Cup Sugar
- 1/4 Teaspoon Salt
- 4 Cups Milk Alternative like Coconut or Almond Milk (I like it a little bit creamier & substitute 1/2 Cup of the Milk for Full Fat Coconut Cream)
- 2 Teaspoons Vanilla
- In a medium saucepan, whisk together Dry Ingredients until smooth & lump free.
- Over Medium Heat, Slowly pour & whisk Milk & Vanilla into the saucepan.
- Continue to whisk until pudding is well blended.
- Stir pudding constantly as mixture thickens over heat. Scrape the bottom of the pan as you go, so it doesn’t set & burn.
- Once pudding begins to break bubbles at the surface (approx. 10 minutes), stir & cook for 1-2 minutes more and remove from heat.
- Let pudding set for 1-2 minutes & then pour into you prepared pie shell or cups.
- Chill in refrigerator for at least 2-3 hours before serving.
Works perfectly as Pudding Pops, Layered Parfaits & Fruit Dip!
- Serving Size: 1/2 Cup
- Calories: 170
thank you so much for this recipe! The only sugar I had in hand was brown and it was wonderful.
I made this pudding for a pie using a Graham cracker crust and it. was. perfect. Chocolaty, creamy, amazing. Thank you!
I started with a half batch and used Tapioca starch. It was almost jello consistency and had the jello jiggle. I’m Maine another half-batch today and only using 2.5 Tbsp tapioca starch to see how that goes.
My daughter loves it!
Gosh, the typos in my lady comment and it was not supposed to be a reply.
This came out perfect for my chocolate pie. I used lakanto sugar substitute sweetener instead of sugar and almond milk mixed with a half cup of coconut milk. I used corn starch not tapioca. It came out perfect. This recipe is a keeper! Thank you.
Could this be made ahead of time and frozen?