Vegan Chocolate Pudding

Sometimes you just want a dessert that feels comforting, indulgent, and familiar—without a long ingredient list or a sugar overload. This vegan chocolate pudding is one of those recipes that proves you don’t have to sacrifice flavor to eat in a way that feels good. It’s rich, creamy, and deeply chocolatey, yet made with simple plant-based ingredients you likely already have on hand.

This is the kind of recipe that works for real life: quick to throw together, satisfying enough to curb cravings, and flexible for busy schedules. Whether you’re easing into plant-based eating, dairy-free by necessity, or just looking for a better-for-you dessert option, this pudding fits right in. I know that you already know—when a recipe is easy and delicious, it’s one you come back to again and again.

1 can of coconut cream

1/8 tsp salt

1/4 cup unsweetened cocoa powder

1/3 cup pure maple syrup

1/2 cup nondairy milk + 3 tbsp cornstarch

Handful of chocolate chips

3/4 tsp pure vanilla extract

Heat the coconut cream in a saucepan with the salt, cocoa powder, and maple syrup. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the cream is warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla extract and chocolate chips until the chocolate melts. Transfer the pudding to the refrigerator to thicken. And enjoy.

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