This is a super easy pudding that can be adapted as needed to be both vegetarian or vegan. It is low-fat and a responsible snack for those watching their diet but seeking a sweet chocolate dessert. A very versatile pudding recipe that is easy to modify. Can be eaten warm, if preferred.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.

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  • Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.

Cook's Notes:

If desired, you can garnish with chocolate sandwich cookies, chocolate chips (great when served warm), vanilla wafers, or graham crackers. I like lining a casserole dish with chocolate wafer cookies or chocolate grahams and filling with pudding - banana pudding style!

Bananas are also great with this if you want to make a chocolate banana pudding.

One to two tablespoons of instant coffee granules can be added to dry mix to convert to a chocolate mocha pudding (you may wish to increase the sugar slightly)!

Add 1/2 shot of rum in place of vanilla, if preferred.

Can be made with any type of milk (dairy, non-dairy, soy, fat free, or any flavor almond milk)!

Nutrition Facts

213 calories; protein 2g 4% DV; carbohydrates 48.1g 16% DV; fat 3g 5% DV; cholesterol 1.8mg 1% DV; sodium 183.8mg 7% DV. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/14/2017
Made it with all unsweetened almond vanilla milk. The instructions say to add 1/4 milk to the dry mixture and whisk until smooth - that did not happen, it was way too thick. So I just slowly added the remaining 3/4 cup milk and whisked away! eventually it did get smooth - added the remaining milk while hand whisking - and it took longer than 5 minutes to thicken - but it did! So just be patient if it takes longer. Read More
(12)

Most helpful critical review

Rating: 3 stars
02/22/2020
After I made it TWICE the finishing result was tasty but there were white splotches of corn starch Read More
60 Ratings
  • 5 star values: 51
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/13/2017
Made it with all unsweetened almond vanilla milk. The instructions say to add 1/4 milk to the dry mixture and whisk until smooth - that did not happen, it was way too thick. So I just slowly added the remaining 3/4 cup milk and whisked away! eventually it did get smooth - added the remaining milk while hand whisking - and it took longer than 5 minutes to thicken - but it did! So just be patient if it takes longer. Read More
(12)
Rating: 5 stars
10/03/2016
Works great, is delicious, and is very flexible! I tried the recipe with half unsweetened almond milk and half regular dairy milk. I substituted the sugar and used brown sugar, and only used half the sugar (substituted stevia--the kind used for baking--for the other half). I followed the rest of the recipe exactly. It turned out delicious! The amount of corn starch assures that this will be a very firm set pudding--moreso the next day. I'm not sure if the dairy milk helped make it set more? In any case, it was fine. I tried the recipe a second time, with one-third dairy milk, two-thirds almond milk. Same with the sugar combination (one third sugar, two-thirds stevia). The pudding turned out great! This will be one of my go-to recipes for chocolate pudding. I can vary the percentages of stevia (and sugar), as well as vary the percentages of almond milk/dairy milk and it seems like it will turn out fine every time! Read More
(7)
Rating: 5 stars
03/16/2017
I wanted a recipe with almond milk since I always have a problem with it thickening. This pudding turned out great! I used Hershey's special dark cocoa so it came out looking so rich and smooth. It's delicious and so quick and easy! I saved it to my Favorites because next time I have a sweet tooth this will definitely satisfy. Read More
(6)
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Rating: 5 stars
01/30/2018
This pudding was very chocolaty, but not too sweet. Due to a corn allergy, I replaced the corn starch with tapioca starch. Other than that, I made no other changes. I will definitely make this again. Read More
(3)
Rating: 5 stars
02/28/2017
Very good. Used vanilla almond milk, cut sugar in half, omitted vanilla, and added 2 tbl instant coffee. Perfect level of sweetness, nice mocha flavor, rich and creamy. Hubby is lactose intolerant so it's nice to have a pudding option he can enjoy with the rest of the family :) Read More
(3)
Rating: 5 stars
02/06/2018
This is really as quick and easy as the other reviewers said! I used unsweetened almond milk, and only used 1/2c sugar. I added about 1tsp of cinnamon and it set well and was delicious! Definitely a keeper. Read More
(3)
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Rating: 4 stars
01/06/2017
Sounds FABULOUS! I can't wait to make myself a batch... BUT Before I do, I have a question: The recipe says it yields "6 servings," but I'm not entirely certain if my idea of a "serving" is the same as the recipe's author?! I'm curious as to how many CUPS this recipe will produce?? ... I see that it calls for 3 cups of milk, so am I safe in assuming that it'll make about 4, considering the other ingredients??? I just want to know how much it yields, so I know how kuch I want to make on my first go-round, because I ABHOR waste. If anyone knows, please let me know... THANK YOU! Read More
(3)
Rating: 5 stars
03/07/2018
I made it with Allulose instead of sugar and unsweetened almond milk. I loved the texture, just like Jello. I will definitely make this again. I want to try freezing this, because I think it would make great Fudgicles ! Read More
(2)
Rating: 5 stars
02/22/2016
Super recipe. Super-duper easy. Instead of vanilla, I added cayenne pepper powder. I did not add the butter. It thickens quite quickly, so keep your eye on it. Thank you for the recipe. Read More
(2)
Rating: 3 stars
02/22/2020
After I made it TWICE the finishing result was tasty but there were white splotches of corn starch Read More