Creating a rich, Vegan Chocolate Pudding from Scratch is easier than you think. The secret ingredient isn’t an avocado either!
I absolutely love chocolate pudding. Although I often use boxed pudding mix in my baking, like in this gluten free Chocolate Buttermilk Bundt Cake, I don’t usually make it for eating. Making chocolate pudding from scratch is so easy, and tastes so much better than anything from a box.
This vegan Chocolate Pudding is the absolute best chocolate pudding I’ve made from scratch. I got to try a new dairy-free milk, and I am smitten with it. It has a great creaminess to it that makes is perfect for pudding, but it also tastes really good served cold in a glass or in your bowl of gluten free cereal. By now you’re probably wondering what kind of dairy-free milk you need to look for the next time you go to the store – It’s macadamia nut milk!
Suncoast Gold Macadamia Delight comes in both Original and Unsweetened. Both varieties are free from cholesterol, lactose, gluten, and gmos. One cup of the unsweetened macadamia nut milk has 70 calories. Unlike some other dairy-free milk, this one really is creamy which makes it perfect for your morning smoothie, or even your coffee.
I know a number of people with gluten intolerance or celiac disease also have a hard time digesting dairy, that’s why it’s great to see more lactose free products becoming available. If you are on the hunt for this new macadamia milk, be sure to check Suncoast Gold’s store locator to find the stores near you that carry it. The macadamia milk is packaged in shelf-stable packaging, and can be found in the natural food section of the store.
- 1/2 cup (125 ml) granulated sugar
- 1/4 cup (60 ml) cornstarch
- 3 Tablespoons (45 ml) cocoa powder
- 1/2 teaspoon espresso powder or instant coffee granules (optional)
- pinch of salt
- 3 cups Unsweetened Suncoast Gold Macadamia Milk
- 1/2 cup (125 ml or 90 grams) dairy-free chocolate chips
- 1 Tablespoon (15 ml) coconut oil
- 1 teaspoon (5 ml) pure vanilla extract
- Whipped coconut cream for topping (optional)
Whisk together the sugar, cornstarch, cocoa powder, espresso powder, and salt in a medium-sized, heavy bottomed sauce pan.
Whisk in the macadamia milk, and place over medium/medium-high heat.
To ensure you have no lumps, continue whisking as the mixture comes to a boil. Once it has come to a boil, reduce the heat to medium-low and continue cooking, and whisking, for another 2 minutes, or until thickened.
Remove from heat, and whisk in the dairy-free chocolate chips, coconut oil, and vanilla extract. Stir until the chocolate chips and coconut oil are melted and fully incorporated.
Pour into a heatproof bowl, and cover the top of the pudding with a sheet of plastic wrap. Be sure to place the plastic wrap directly onto the pudding to prevent a skin from forming. Refrigerate until set and cooled, about 3-4 hours or overnight.
Top with whipped coconut cream before serving, if desired.
Disclosure: I was provided product and financially compensated to create this recipe. All opinions, however, are my own.