This no-cook, no-avocado vegan chocolate pudding is rich, creamy, thick and decadent. Each bite is incredible and will have you going back for more. This pudding is naturally sweetened and refined sugar-free, gluten-free and nut-free too. All the ingredients go directly in your blender and are then poured into a jar to sit in the refrigerator overnight to thicken. The entire process takes about five minutes and the next day you will have the most delicious chocolate pudding without having to ever turn on the stove. Altogether this wholesome plant-based pudding is easy to make and is pure chocolate heaven.
There is always room for chocolate pudding, right!? It is just one of those desserts that everyone loves and always goes for. I set out to create a healthier chocolate pudding recipe that didn't require much time and used simple, allergy-friendly ingredients. This plant-based pudding is naturally sweetened with pure maple syrup and is made with wholesome ingredients. Best of all, you never have to turn on the stove and the hands-on time is five minutes or less.
Ingredients for this No-Cook, No-Avocado Vegan Chocolate Pudding
To make this vegan and gluten-free side dish you will need just seven pantry ingredients:
- full-fat coconut milk from a can (just the solid white part)
- unsweetened cocoa powder
- plant-based milk of choice (I used almond milk)
- pure maple syrup
- arrowroot powder (to help it thicken up)
- vanilla extract
- salt (just a pinch)
Pretty straight forward and simple. I always seem to have these ingredients on hand which means making this recipe is highly probable on many nights. You just have to have a little forethought with this recipe since it requires 24 hours to thicken in the refrigerator overnight.
Update: For a vegan chocolate pudding without coconut milk and plant-based milk, check out this decadent no-cook vegan chocolate pudding!
What are the health benefits of chocolate?
Unsweetened cocoa powder is used in this recipe and is made by roasting and grinding cocoa beans. Years of nutrition research has shown that chocolate may provide health benefits from antioxidants called flavanols found in the cocoa solids (as opposed to the cocoa butter). When consumed in large amounts, studies have shown that flavanols in chocolate may:
- Lower high blood pressure and decrease levels of LDL (bad) cholesterol leading to decreased risk of cardiovascular disease and stroke
- Promote lung health and protect against asthma
- Decrease the risk of diabetes and several types of cancer
- Benefit the brain and preserve cognitive abilities to lower the risk for developing Alzheimer’s disease
- Improve mood and feelings of pleasure
- Benefit the vascular system by reducing the risk of blood clots and increasing blood flow in arteries and the heart
Many recipes call for Dutch-processed cocoa powder, which is cocoa powder that has been alkalized to remove the bitter taste. This actually substantially reduces the flavanols (about 65% of the flavanol content is lost).
Like most foods, eating the least processed and most pure form is the healthiest. Flavanols provide a dark pigment, so visually you can look for a darker color in your cocoa powder for more nutritional benefits.
Looking for more delicious vegan and gluten-free chocolate recipes?
There is no shortage of chocolate recipes on this blog. I truly am a chocoholic at heart and that will likely never change. Here are some of my favorite chocolate recipes that are ALL dairy-free, egg-free, gluten-free, soy-free and peanut-free.
- The Best Vegan and Refined Sugar-Free Hot Chocolate (made in your blender!)
- Dark Chocolate Avocado Truffles
- Classic Chocolate Chunk Cookies
- Protein-Packed Chocolate Chip Cookie Bars
- Homemade Vegan Chocolate (Refined Sugar-Free)
- No-Bake Brown Rice Crispy Treats with Dark Chocolate Shell and Flaked Sea Salt
- Creamy Chocolate Fudgesicles
- Dark Chocolate Chunk Almond Flour Cookies with Flaked Sea Salt
- Healthy Chocolate Smoothie
- Healthy Chocolate Mocha Smoothie
- Chocolate Microwave Cake for Two (Chocolate Mug Cake)
- Instant Vegan Chocolate Mousse
- Pumpkin Chocolate Swirl Muffins (Refined Sugar-Free)
- Vegan and Gluten-Free Healthy Chocolate Chip Cookies
Now, let’s get to making this amazing no-cook, no-avocado vegan chocolate pudding recipe! It doesn't contain any refined sugars or corn starch either.
When you make this recipe, snap a pic and use the hashtag #eatingbyelaine on INSTAGRAM to be featured in my stories.
Vegan Chocolate Pudding with Coconut Milk (No Avocado)
- Total Time: 5 minutes
- Yield: 2 1x
Description
This no-cook, no-avocado vegan chocolate pudding is rich, creamy, thick and decadent. Each bite is incredible and will have you going back for more. This pudding is naturally sweetened and refined sugar-free, gluten-free and nut-free too. All the ingredients go directly in your blender and are then poured into a jar to sit in the refrigerator overnight to thicken. The entire process takes about five minutes and the next day you will have the most delicious chocolate pudding without having to ever turn on the stove. Altogether this wholesome plant-based pudding is easy to make and is pure chocolate heaven.
Ingredients
- 1, 13.5 ounce can full fat coconut milk, chilled overnight (solid white part only used in this recipe)*
- ¼ cup unsweetened cocoa powder (I like 365 organic fair-trade brand the best)**
- ¼ cup plain unsweetened almond milk (or milk of choice)
- ¼ cup pure maple syrup
- 3 tablespoons arrowroot starch (also known as arrowroot flour)
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
- Add the solid white coconut cream, cocoa powder, non-dairy milk, maple syrup, arrowroot starch, vanilla and salt to a high speed blender. Blend until smooth and creamy. Scrape down the sides if needed and blend again to ensure all ingredients are well incorporated.
- Pour the mixture into a large glass storage container with an airtight lid and place in your refrigerator for a full 24 hours. This will allow the pudding to thicken.
- Divide the pudding into two small bowls and enjoy with chocolate shavings, fresh strawberries and/or fresh raspberries. Serve well-chilled and enjoy within one week.
Notes
*Chill a can of full-fat coconut milk in your refrigerator overnight. When you open it the top will contain the solid white coconut fat, which is what we will use in this recipe. You can easily scoop it out with a spoon. You can discard the clear coconut liquid on the bottom or use in a smoothie. Another option is to buy heavy coconut cream which contains more of the solid white part when chilled in the refrigerator overnight. For this recipe you only need ¾ cup of the solid white coconut milk fat.
**The type of cocoa powder you use really matters in this recipe. Make sure the color is a rich dark brown. I have had great success with the 365 brand of unsweetened cocoa powder. You can use cacao powder in this recipe but I find the taste is not the same.
- Prep Time: 5
- Category: Dessert
- Method: Blender
- Cuisine: American
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Twinkle says
Wow, yummy recipe. I love chocolate. To over eat it now my weight is 80 kg. Still, I'm a chocolate lover.
Elaine Gordon says
Thank you! I am a chocolate lover myself. It is difficult to resist which is why I'm constantly trying to find healthier ways to incorporate it into my recipes 🙂
Tammy says
I want to make this recipe for guests who prefer milk chocolate to dark and am wondering if it tastes more like dark?
Elaine Gordon says
Hi, Tammy - Great question! The more cocoa powder you use in the recipe the more it will taste like dark chocolate. Start with half of what the recipe recommends and then taste and add more if needed. I do like to use the full amount to mask the avocado flavor. I also think it gives it a nice thick texture. Overall as written it is not super bitter or dark in flavor so you could maybe go with 3/4 of what the recipe calls for and be safe with your milk chocolate loving friends :). You could also add maple sugar to sweetened it more and leave the cocoa as is... milk chocolate is creamier and sweeter than dark chocolate so that is another way to accommodate your guests. Please let me know if you have any questions. I hope that helps!
Laurie says
Why do you need to mask "the avocado flavor" when the recipe doesn't include avocado? Thank you.
Elaine Gordon says
Hi, Lauri: I must have made a mistake and probably was referring to my other chocolate pudding recipe that is made with avocado: https://www.eatingbyelaine.com/vegan-chocolate-mousse-2/
But the same logic applies here with the coconut flavor. In general, less cocoa powder will create a less intense chocolate flavor. I hope that clears it up for you and makes sense. Please let me know... happy to answer any further questions. Best, Elaine
Teryn says
Hi! Wonderful recipe! I just wanted to let you know that the ingredient lists almond milk but the instructions don't include it in.
If I want to substitute the almond milk for regular milk will the arrowroot thicken it ? I tried that and it seems a bit watery today so Im wondering if that could have been the issue.
Thank you for all of your wonderful recipes!
Elaine Gordon says
Thank you so much for letting me know! I really appreciate it! I fixed it. And any kind of milk should work fine. Did it thicken up for you overnight?
Teryn says
Thank for the response!
Unfortunately, it did not end up thickening *confusing*! We enjoyed it anyway 🙂
Elaine Gordon says
Oh no - I'm so sorry to hear that! Maybe it was a bad jar of coconut milk?
Kate says
Made this subbing rice milk for the almond milk. It thickened up great! Seriously could not wait the 24 hrs to eat it, kept sneaking little tastes. Yum! Serious treat!
Elaine Gordon says
Thank you so much, Kate! So happy to hear you enjoyed this one even before it set! I have definitely done the same thing so you are in good company! Best, Elaine