Dairy Free Chocolate Pudding
This ultra-creamy pudding is insanely chocolatey thanks to cocoa, semisweet chocolate and chocolate oat milk. It’s impossible to stop eating (warm or cold). Made in one pan and ready in about 15 minutes!
This pudding is unbelievably chocolatey! In fact, I brought a batch to my son (and his college roommates) and they demolished it! They absolutely raved about how deliciously fudgy it is.
My dairy-free friends can now enjoy the ultimate chocolate pudding! Rich, creamy, loaded with chocolate and incredibly healthy – this dairy-free pudding is a must for your sweet cravings. Now I keep a batch in the fridge at all times!
The oat milk adds great depth of flavor. And using chocolate oat milk catapults the chocolate flavor! You can also use regular oat milk if that’s what you have on hand. Just make sure your oat milk is wholesome, meaning made without oil, non-GMO, and organic! That’s why I chose Willa’s.
This recipe is easy to double or triple too. That means, it’s great for a party, picnic, pot-luck, or just to have on hand for an instant-dessert!
Dairy Free Chocolate Pudding
Ingredients
- 1/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- Pinch of salt
- 2 cups organic oat milk, I chose chocolate oat milk
- 1/2 cup semisweet chocolate morsels
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Whisk in the oat milk.
- Set the pan over medium-low heat and bring to a simmer, stirring constantly (start with a whisk and when the mixture is smooth and starting to thicken, switch to a wooden spoon or spatula). Cook until the mixture is smooth and thick, about 8 to 10 minutes, stirring constantly to ensure the mixture isn’t sticking to the bottom of the pan.
- Fold in the chocolate morsels and stir until melted and smooth. Remove the pan from the heat and fold in the vanilla.
- Transfer the pudding to a serving bowl, or individual dessert bowls or ramekins. Serve warm or refrigerate until ready to serve (when refrigerating, cover the pudding with plastic wrap -making sure the plastic wrap is touching the pudding – to prevent a skin from forming).
- Refrigerate for up to 3 days.