Dairy-Free Chocolate Pudding Cups
I grew up on chocolate pudding and orange jello. So naturally I had to recreate my childhood favorite snack and make it vegan and healthy! This dish is perfect for a late night snack, or a dessert for all ages. You can even make it for your kids to enjoy! The beauty of this recipe is that it is dairy free, and can easily be made refined sugar free by using maple syrup as a sweetener.
This keeps very well in the fridge as well so feel free to double up this recipe if you want to eat it multiple times throughout the week. After refrigerating, I recommend you loosen up the pudding with an electric mixer or whisk. This dish firms up in the fridge so whipping it will just make sure that it stays nice and airy.
As always, if you recreate my recipe, be sure to tag me on Instagram, @meatlessinnewyork. I LOVE seeing your reactions.
- 2 tbs cocoa powder
- 4 tbs sugar (or maple syrup)
- 3 tbs cornstarch
- pinch of salt
- 1 cup almond milk
- 1 tsp vanilla extract
whipped topping (optional)
- 1 can heavy coconut cream
- 2-3 tsp powdered sugar
- 1 tsp vanilla
- In a medium saucepan, combine cocoa powder, sugar, cornstarch and salt. Use a whisk to break up any lumps, then slowly add almond milk, whisking continuously until powder is mostly incorporated and there are no major lumps. Stir in vanilla and then turn stove to medium high.
- Bring the mixture to a simmer, whisking continuously for 2-3 minutes until it begins to thicken. Lower heat and continue stirring for an additional minute until you get a thick pudding consistency with no lumps.
- Serve warm or transfer to a dish refrigerate the pudding for at least 2 hours. Be sure to cover the pudding while it cools. Place in an airtight container or place plastic wrap directly on the surface to seal it.
- To serve chilled, I recommend whipping it with a whisk or electric mixer. The pudding firms up a lot in the fridge but once loosened up, it's a perfect, airy consistency.
- To make whipped cream, refrigerate coconut cream overnight (do NOT shake), and freeze a metal bowl at least 1 hour before preparing. Use a spoon to skim off the top layer of coconut cream solids and add to chilled metal bowl. Whip with a hand mixer until stiff peaks form, then add powdered sugar 1 tsp at a time until desired sweetness is achieved. Add vanilla and continue whipping until you reach an ideal consitency. You can add a bit of the coconut water left at the bottom of the can for a bit more of an airy consitency.