Dairy Free Pudding

5 from 2 votes

This Dairy Free Pudding is rich, silky and allergy friendly! It is an amazingly quick chocolate dessert that takes 15 min to whip up! Not only is it free from dairy, but it’s gluten free, nut free and vegan! Perfect for when you need a no-bake chocolate dessert in a hurry!

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Servings

Calories: 108kcal

Author: Lee

Ingredients

2 cups boiling water
2 tablespoons cocoa powder I use 1 tablespoon Dutch or Natural Unsweetened and 1 tablespoon Dark
¾ cup plus 1 tablespoon granulated sugar
1 oz chocolate chips about 65 regular size chocolate chips
4 level tablespoons of cornstarch mixed with 3 tablespoons cold water
¼ teaspoon kosher salt
2 tablespoons unsalted vegan baking stick or unsalted butter if you’re not dairy free/vegan
1 teaspoon pure vanilla extract

US Customary - Metric

Instructions

In a small bowl, mix together the 4 tablespoons 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 2 cups 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 2 tablespoons cocoa powder and whisk to combine.
Whisk in the ¾ cup plus 1 tablespoon granulated sugar and 1 ounce chocolate chips until they are fully dissolved.
Whisk in the cornstarch water and ¼ teaspoon kosher 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 2 tablespoons vegan baking stick and 1 teaspoon pure vanilla extract 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.

Video

Notes

Vegan: Use vegan/gluten free pie crust, vegan baking sticks, vegan chocolate chips and vegan sugar.

Storing: Once completely cool, store extra pudding in an airtight container or a bowl covered with plastic wrap in the fridge for up to 2 days.

I do not recommend freezing the pudding. It separate and becomes watery as it defrosts.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition