Vegan Chocolate Pudding

Vegan Chocolate Pudding
  • almond milk
  • dairy milk
  • maple syrup
  • agave
  • datte paste
  • cocoa powder
  • cornstarch
  • vanilla bean paste
  • instant coffee


  1. In a medium saucepan with the heat turned OFF, add in the dry ingredients and mix until well combined
  2. Now add the wet ingredients and whisk until the wet ingredients are fully incorporated with the dry - should be lump free
  3. Turn the medium to medium, and continuously stir until it thickens. MAKE SURE you are continuously stirring so that the corn starch doesn’t settle at the bottom.
  4. Once it’s reached your desired consistency, remove from heat and pour into pudding cups (or one large bowl)

  5. Cool down at room temperature and then cool down in the fridge for 6-8 hours (or overnight)
  6. Serve with some homemade coconut whip cream and a sprinkle of cinnamon
  7. Vegan Chocolate PuddingEnjoy :)
  • BE SURE to CONTINUOUSLY mix while the pudding mix is on the heat. This is SUPER important if you want to have a smooth, lump free pudding
  • Mix all your ingredients in together BEFORE turning on the heat, this will help prevent the cornstarch from creating any lumps
  • If your mixture is still too runny after cooking for a while, then add 1 tsp of corn starch at a time until it thickens to your desired consistency
  • If your pudding mixture is too thick, then you can add 1 tbsp of almond milk at a time to thin it out