Dairy-Free Chocolate Pudding
Rich, creamy, and irresistibly smooth, this dairy-free chocolate pudding is the perfect sweet treat. It’s even better than the pudding cups we all packed in our lunch boxes.
Servings: 4 servings
Ingredients
- 2 cups soy milk divided; sub for almond or oat milk, but the consistency may be thinner
- 3 tbsp cornstarch sub for arrowroot or potato starch can work
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder sifted
- ⅛ tsp salt
- ¼ cup dairy-free semisweet chocolate chips I use the brand Enjoy Life
- 2 tsp vanilla extract
Instructions
- In a small bowl, stir together ½ cup soy milk with the cornstarch. Stir until the cornstarch has completely dissolved.
- In a medium-sized saucepan, whisk together the soy milk and cornstarch mixture, the remaining soy milk, granulated sugar, sifted cocoa powder, and salt. Whisk constantly over low-medium heat until the mixture starts to simmer lightly.
- Once the mixture starts to simmer gently, stir in the chocolate chips. Reduce heat to low. Whisk constantly while the chocolate chips melt into the pudding and the pudding starts to thicken. The pudding should thicken within a minute or two. It’s thick enough when it coats the back of a spoon.
- Remove saucepan from heat and stir in vanilla extract.
- Pour pudding into a glass bowl or individual small glass containers, cover with food-safe plastic wrap and refrigerate for 3 hours before serving. To prevent a thick layer (skin) forming on top of the pudding, place the food-safe plastic wrap directly on top (touching) the top of the pudding.
- Serve chilled. Enjoy!
Notes
For a richer texture you could use part soy milk and part full-fat coconut milk (for richness) or increase the chocolate chips slightly.
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 45g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 134mg | Potassium: 252mg | Fiber: 3g | Sugar: 34g | Vitamin A: 464IU | Vitamin C: 8mg | Calcium: 187mg | Iron: 2mg