This vegan chocolate pudding is rich and silky smooth, with a hint of peanut butter. It is incredibly easy to make in one saucepan, just mixing the homemade pudding mix with oat milk!
Made with just oat milk, there is absolutely no dairy used in this recipe. Still, it is amazingly rich and creamy.
The cornstarch helps to thicken the mixture perfectly, creating that velvety texture. I also like to sneak in some peanut butter for an extra flavor and richness!
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Why you should try this recipe
I love this recipe because it is so easy to make in one saucepan, just combining the homemade pudding mixture and oat milk together. All you need to do is to cook until the mixture thickens and pour into the cups. Then chill!
Since the ingredients are pretty simple, it’s a perfect dessert you can make on a whim.
This chocolate pudding is vegan, gluten-free and refined sugar free.
Ingredients for this recipe
- Coconut sugar
- Unsweetened cocoa powder
- Cornstarch - or tapioca starch
- Salt
- Oat milk
- Unsweetened peanut butter
- Vanilla extract
How to make vegan chocolate pudding
1. Make the pudding mix. Place the sugar, cocoa powder, starch and salt in a saucepan and mix well.
2. Add liquid and thicken. Stir in the milk little at a time, stirring with a spatula constantly. Bring the mixture to a boil, stirring at the same time. Cook until the mix thickens enough to coat the back of a spoon. This process takes 5-8 minutes.
3. Mix in the peanut butter and vanilla extract.
4. Pour into cups. Cling wrap each cup tightly to prevent the top drying and forming a film on the surface.
5. Chill. Refrigerate for 1 hour or more.
Tips for making silky smooth pudding
For a super smooth texture, the mixing process is the most important!
Make sure you mix the powders well before adding in the milk. This helps to let the mixture dissolve into the milk easier later.
Add the milk little by little at the beginning, stirring at the same time. Make sure it is incorporated in the powder completely before you add the next portion of milk.
Use a spatula or a wooden spoon instead of a whipper for mixing. Whipper sounds great for mixing but it could leave clumps of powder left in the corner of the saucepan. This could result in leaving unpleasant chunks in the pudding.
Why is my pudding clumpy?
If you are not mixing enough while cooking, or if you happen to leave clumps of unmixed powders at the bottom (edge) of the pan, you may end up seeing chunks in the mixture that cannot be dissolved. If this happens, do not be worried, you can still pour all the pudding mixture into a blender and smoothen. Then split that into cups.
How to store vegan chocolate pudding
The pudding can be stored in the fridge for up to 4 days, cling wrapped tightly.
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Recipe
Easy Vegan Chocolate Pudding
Equipment
- 4 x 4oz cups
Ingredients
- ½ cup coconut sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch or tapioca starch
- 1 pinch salt
- 2¼ cups oat milk
- 2 tablespoons natural peanut butter unsweetened
- 2 teaspoons vanilla extract
Optional toppings
- Vegan whipped cream
- Crushed pecans
- Unsweetened cocoa powder for dusting
Instructions
- Place the sugar, cocoa powder, starch and salt in a saucepan and mix well.
- Stir in the oat milk little at a time, stirring with a spatula constantly. Bring the mixture to a boil, stirring at the same time. Cook until the mix thickens enough to coat the back of a spoon. This process takes 5-8 minutes.
- Lower the heat. Mix in the peanut butter and vanilla extract.
- Pour into cups. Cling wrap each cup tightly to prevent the top drying and forming a film on the surface.
- Refrigerate for 1 hour or more.
- Optional: garnish with whipped cream, crushed pecans, and dust with cocoa powder upon serving.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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