Ah, chocolate pudding. I knew for sure my chocolate pudding days were over when I went dairy-free. And indeed this was the case for a while, but turns out dairy free chocolate pudding is not only do-able, but super easy and delicious.
Dairy-Free Chocolate Pudding:
2 c. Dairy-free milk
1 tsp Vanilla
1/3 c. Maple syrup (or sugar/sugar replacer)
1/4 c. Cocoa powder
1 tsp Gelatin
1/4 tsp Salt
1 scoop Collagen protein powder (optional)
About the ingredients
The milk can be a variety of options. I’ve made this with oat, almond, cashew, and coconut milk. Coconut gives an additional coconut flavor, but in my opinion, it goes with chocolate just fine. My favorite is almond, but I do cashew a lot too because it’s so easy.
This pudding is pretty rich, so if you like a more mild chocolate flavor simply decrease the amount of cocoa powder. It calls for 1/4 cup, so do half that amount (2 Tbsp) instead.
The gelatin is what gives it pudding-texture instead of being chocolate milk, so don’t skip that.
I like to add collagen protein powder to make this a heartier snack, but certainly feel free to skip it.
For the sweetener, use whatever you prefer. I usually do maple syrup because I avoid refined sugar, but it works just the same with regular white sugar. I’ve also made this with an erythritol/stevia blend to make it low carb. Honey works too, but I didn’t prefer the flavor combination as well as maple syrup.
How to make it
It’s pretty simple. Add everything to a saucepan and turn on the heat to medium or medium-high. Stir frequently so it doesn’t scorch the bottom, and once it starts to simmer remove it from the heat.
Let it sit out for a bit to cool off, then pour it in a sealable container and place it in the refrigerator. It will thicken as it cools.
Ideally let this cool overnight, but it can be eaten at any time. (The texture just may not be fully “set.”)
This pudding is very versatile and can be easily adapted for food allergies. For nut allergies use oat milk, for keto sub out the maple syrup for a calorie-free one like stevia. I’ve even made this chocolate-free by using carob powder instead for those who can’t have chocolate. (To do this, use an equal amount of carob powder but cut the sweetener in half.)
For extra creaminess, add an egg yolk and stir it in before cooking. Also optionally add a tablespoon of butter/margarine for richness.
Dairy-Free Chocolate PuddingPrint Recipe
- 2 c. Dairy-free milk
- 1 tsp Vanilla
- 1/3 c. Maple syrup or other sweetener
- 1/4 c. Cocoa powder unsweetened
- 1 tsp Gelatin
- 1/4 tsp Salt
- 1 scoop Collagen protein powder optional
- Add everything to a saucepan and turn on the heat to medium or medium-high. Stir frequently so it doesn't scorch the bottom, and once it starts to simmer remove it from the heat.
- Let it sit out for a bit to cool off, then pour it in a sealable container and place it in the refrigerator. It will thicken as it cools.
- Ideally let this cool overnight, but it can be eaten at any time. (The texture just may not be fully "set.")