Recipe By Phaewryn
Rating
Published Jun 19th
Prep 15m Cook 10m Additional 30m Ready In 55m
Servings 6 servings Calories 212.5

This is a super easy pudding that can be adapted as needed to be both vegetarian or vegan. It is low-fat and a responsible snack for those watching their diet but seeking a sweet chocolate dessert. A very versatile pudding recipe that is easy to modify. Can be eaten warm, if preferred.

Recipe Ingredients

  • 1 cup white sugar, or to taste
  • ½ cup unsweetened cocoa powder
  • ⅓ cup cornstarch
  • ¼ teaspoon salt
  • 3 cups unsweetened almond milk
  • 1 teaspoon butter
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
  2. 2 Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.

Nutrition Facts

  • Calories 212.5
  • Carbohydrate 48.1 g
  • Cholesterol 1.8 mg
  • Fat 3 g
  • Fiber 3 g
  • Protein 2 g
  • Saturated Fat 1 g
  • Sodium 183.8 mg
  • Sugar 37.3 g

Chef's Notes

If desired, you can garnish with chocolate sandwich cookies, chocolate chips (great when served warm), vanilla wafers, or graham crackers. I like lining a casserole dish with chocolate wafer cookies or chocolate grahams and filling with pudding - banana pudding style!; Bananas are also great with this if you want to make a chocolate banana pudding; One to two tablespoons of instant coffee granules can be added to dry mix to convert to a chocolate mocha pudding (you may wish to increase the sugar slightly)!; Add 1/2 shot of rum in place of vanilla, if preferred; Can be made with any type of milk (dairy, non-dairy, soy, fat free, or any flavor almond milk)!

Reviews

  1. After I made it TWICE the finishing result was tasty but there were white splotches of corn starch
  2. I made it with Allulose instead of sugar and unsweetened almond milk. I loved the texture, just like Jello. I will definitely make this again. I want to try freezing this, because I think it would make great Fudgicles !
  3. This is really as quick and easy as the other reviewers said! I used unsweetened almond milk, and only used 1/2c sugar. I added about 1tsp of cinnamon and it set well and was delicious! Definitely a keeper.
  4. This pudding was very chocolaty, but not too sweet. Due to a corn allergy, I replaced the corn starch with tapioca starch. Other than that, I made no other changes. I will definitely make this again.
  5. I wanted a recipe with almond milk since I always have a problem with it thickening. This pudding turned out great! I used Hershey's special dark cocoa so it came out looking so rich and smooth. It's delicious and so quick and easy! I saved it to my Favorites because next time I have a - Read more ...
  6. Made it with all unsweetened almond vanilla milk. The instructions say to add 1/4 milk to the dry mixture and whisk until smooth - that did not happen, it was way too thick. So I just slowly added the remaining 3/4 cup milk and whisked away! eventually it did get smooth - added the remaining - Read more ...
  7. Very good. Used vanilla almond milk, cut sugar in half, omitted vanilla, and added 2 tbl instant coffee. Perfect level of sweetness, nice mocha flavor, rich and creamy. Hubby is lactose intolerant so it's nice to have a pudding option he can enjoy with the rest of the family :)
  8. Sounds FABULOUS! I can't wait to make myself a batch... BUT Before I do, I have a question: The recipe says it yields "6 servings," but I'm not entirely certain if my idea of a "serving" is the same as the recipe's author?! I'm curious as to how many CUPS this recipe will produce?? ... - Read more ...
  9. Works great, is delicious, and is very flexible! I tried the recipe with half unsweetened almond milk and half regular dairy milk. I substituted the sugar and used brown sugar, and only used half the sugar (substituted stevia--the kind used for baking--for the other half). I followed the rest of the recipe exactly. It turned - Read more ...
  10. Super recipe. Super-duper easy. Instead of vanilla, I added cayenne pepper powder. I did not add the butter. It thickens quite quickly, so keep your eye on it. Thank you for the recipe.

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