This Dairy Free Pudding is rich, silky and allergy friendly! Not only is it free from dairy, but it's gluten free, nut free and vegan! It is an amazingly quick dessert that takes 15 minutes to whip up!
In a small bowl, mix together the cornstarch and the 3 tablespoons of water until it’s thin and watery. It will be thick and tacky at first. Set aside.
Get all the ingredients measured out and ready to go next to the stove because you need to be whisking the entire time.
In the large heat safe measuring cup, heat the water in the microwave for about 4 minutes until boiling. Or you can heat it on the stove until it comes to a rapid boil.
Set a medium saucepan over medium heat on the stove. Add in the boiling water and cocoa powders and whisk to combine.
Whisk in the sugar and chocolate chips until they are fully dissolved.
Whisk in the cornstarch water and salt until combined.
Whisking the entire time, bring the pudding to a boil. Once boiling, continue to whisk and boil for one minute, whisking the entire time. Once the minute is up, immediately remove from the heat.
Once off the heat, whisk in the vegan baking stick and vanilla until fully melted and combined.
Leave the pan on a cutting board on the counter, whisking periodically until the pudding has cooled significantly.
Once it has cooled a bit, transfer to a heat safe bowl and continue to let it cool on the counter until it gets close to room temperature. Give it another whisk and refrigerate with nothing on top.
Periodically check the pudding in the fridge and once it’s cold, place plastic wrap on top.
If you put the plastic wrap on top when it’s warm there will be lots of condensation and the top of the pudding will be wet.
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Notes
Storing: Store extra pudding in an airtight container or a bowl covered with plastic wrap in the fridge for up to 2 days.