This Easy Vegan Chocolate Pudding is so simple and quick to make. It uses just three ingredients (although you can add more!). It’s creamy, smooth, and remarkably delicious with a rich chocolaty flavor. The good news is you can make this simply luscious dessert with ingredients you probably already have in your kitchen, and in only a few minutes. If you don’t have the ingredients on hand, you should be able to get them at your local grocery store.
Homemade Chocolate Vegan Pudding in Minutes
This vegan pudding uses simple ingredients and blends up in about three minutes, for real. It’s as easy as adding the three ingredients to a high-speed blender and blending until smooth and creamy. It’s ready to eat straight out of the blender and will set up to be even firmer once it cools a little in the refrigerator.
Blend long enough to get the pudding silky smooth. A high-speed blender is really helpful here. With some patience, this recipe could probably be made in a food processor and end up smooth. If you do make this in a food processor, just scrape down the sides of the bowl a couple of times during the blending process.
Make Edible Terrariums with Easy Vegan Chocolate Pudding
One fun and creative way to use this vegan chocolate pudding is to use it as the base for edible terrariums. It’s the perfect “ground” layer and is firm enough to hold up whatever you add to decorate.
Edible terrariums are easier to make than they look. They’re super fun for any kind of special dessert. This one with a molded chocolate skull is great for Halloween but all sorts of things could be added for other seasons and occasions.
This Vegan Version Tastes Like Traditional Chocolate Pudding
Remember the old-fashioned chocolate pudding that had to be heated on the stove? It had to be cooked and then it took several hours to cool and thicken. It seemed to take forever. There was always a skin on top by the time it was done. Some people liked this! I didn’t. Thick, creamy, delicious … this vegan chocolate pudding recipe is nearly identical to the traditional cooked version of chocolate pudding but without the long cooking and cooling process and also without forming a skin. You can have an old-fashioned chocolate pudding taste without any of the hassle. It’s pretty close to being a nostalgic chocolate pudding recipe.
A Decadent Dessert that’s Healthy and Plant-Based
The traditional way of making chocolate pudding is long and laborious. It involves at least a half hour of cooking on the stove with near-constant stirring. Plus, it uses unhealthy animal-based ingredients like dairy milk, butter, flour, corn starch, and eggs. This recipe uses mainly healthy ingredients that are plant-based. And the process so so much simpler, too! I’ve seen vegan pudding recipes that use non-dairy milk, like oat milk and almond milk, and they sound pretty delicious but are nearly as long and complicated as the old way.
Ingredients in Vegan Dairy-Free Chocolate Pudding that Make it Creamy and Chocolatey
Tofu Tofu is the main ingredient in this homemade recipe. Silken tofu works excellently here, but any kind will do as long as it’s not too strongly flavored. This means this pudding is fairly high in protein and all the other healthy things in tofu.
Powdered Sugar Powdered sugar is easier to blend in, making this as smooth and creamy as possible. Adjust the amount of sugar to your taste. I went kind of in the middle and ended up with sweet but not too sweet. A little more would be nice but a little less would be tasty as well.
Cocoa Powder Unsweetened cocoa powder is used here. It makes it chocolatey just as effectively as chocolate chips but at a lower cost and is easier to find. Cacao powder can be used, too, just as deliciously.
Optional Additions
Coconut Oil A couple of tablespoons of melted coconut oil makes this homemade vegan chocolate pudding recipe even more decadent. Simply add it in along with the other ingredients when blending.
Vanilla and Salt A bit of vanilla extract can also add a nice flavor as can a small pinch of salt, which always brings out the best in chocolate.
How to Make the Best Vegan Chocolate Pudding
This not only tastes just like the real thing, but it will also be ready even faster than instant pudding! Just add all the ingredients to a high-speed blender and puree until smooth and creamy. Add just a little water, a tablespoon or two at a time, if necessary for ease of blending. The chill in the fridge. That’s really all there is to it. The mixture may get warm as it blends. It’s still going to be thick and creamy and will get thicker as it cools in the refrigerator.
Make Vegan Chocolate Ice Cream with Vegan Chocolate Pudding in the Ninja Creami
You heard that right. This vegan chocolate pudding is perfect to make vegan chocolate ice cream. It’s so simple and easy in the Ninja Creami, too. Check out this post on how to do it. You can also still sign up for Kathy Hester’s Ultimate Ninja Creami Experience. She has a comprehensive class on how to use the Ninja Creami machine and also so many healthy recipes.
Other Ways to Use the Best Vegan Chocolate Pudding
No-Bake Chocolate Cream Pie This tasty pudding works really well as the filling in any no-bake chocolate cream pie. Just make a graham cracker or cookie crust with crushed graham crackers or cookies and a bit of butter to hold it all together. Press it into a pie plate and chill. Then fill the crust will this plant-based chocolate pudding and chill it again. It’s best to cover it with plastic wrap to keep it fresh.
On (or In) Cakes This chocolate pudding could be used between layers of any layer cake. I think it would be delicious. Or it could be used on a cake. My mom used to make a chocolate sheet cake that was covered with a layer of chocolate pudding, then sprinkled with roasted walnuts, and covered with whipped cream. For a long time, that became the most requested cake for birthdays and other occasions. Of course, none of that was vegan. This pudding could easily be used to recreate that cake.
Pudding Cups This vegan pudding is great in little pudding cups for kids and will be every bit as delicious as any store-bought pudding cup. Just get small, appropriately sized storage containers and fill them with this chocolate pudding and, voila, a yummy and healthy dessert addition to any child’s lunchbox.
Pudding Pops Do you have a mold for pudding pops? This creamy vegan chocolate pudding would be perfect to use in it to make delicious, chocolaty pudding pops. Just fill the molds with this pudding mixture, add a stick, and freeze until solid.
Chocolate Mousse Mix this pudding with a little bit of whipped coconut cream to get a fluffier dessert that’s like chocolate mousse.
How to Store Vegan Chocolate Pudding
Store this vegan chocolate pudding in an airtight container in the refrigerator. If there are any leftovers, and there probably won’t be, also store them in an airtight container in the fridge for up to a few days. The top of the pudding isn’t prone to developing a skin but it does need to be in a covered container. Plastic wrap covered would be fine, too.
Easy Vegan Chocolate Pudding 3-Ingredients
This Easy Vegan Chocolate Pudding is so simple and quick to make. It uses just three ingredients (although you can add more!). It's creamy, smooth, and remarkably delicious with a rich chocolaty flavor. The good news is you can make this simply luscious dessert with ingredients you probably already have in your kitchen, and in only a few minutes. If you don't have the ingredients on hand, you should be able to get them at your local grocery store.
Ingredients
Main 3 Ingredients
- 12 oz silken tofu (or regular tofu)
- 3/4 cup powdered sugar (add more or less according to your taste)
- 1/2 cup cocoa powder
Optional Additions
- 2 tablespoons melted coconut oil
- 1 tablespoon vanilla extract
- pinch salt
Instructions
- Place all ingredients in a high-speed blender and puree until smooth and creamy.
- Let chill in the refrigerator, in an airtight container, before serving.
- Store any leftovers in the fridge in an airtight container for up to a few days.
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.