Dairy Free Chocolate Pudding
This Dairy-Free Chocolate Pudding is a smooth, rich, and indulgent dessert made without milk or cream. Using simple pantry staples like almond milk, cocoa powder, and cornstarch, this pudding delivers a silky texture and deep chocolate flavor. Perfect for those with dairy allergies or anyone looking for a plant-based treat, this pudding is a satisfying and guilt-free indulgence.
Ingredients
- 1 ½ cups almond milk or soy milk for a nut-free option
- 3 tablespoons cornstarch
- ¼ cup unsweetened cocoa powder
- ¼ cup white sugar
- ¼ teaspoon vanilla extract
- A pinch of salt
Instructions
- Prepare the Cornstarch Slurry: Mix 3 tablespoons of cornstarch with a little water in a small bowl to form a smooth paste.
- Heat the Base: In a saucepan over medium heat, combine almond milk, sugar, cocoa powder, and salt. Stir well to dissolve.
- Thicken the Pudding: Slowly pour in the cornstarch mixture while continuously stirring to prevent lumps. Cook for about 5-7 minutes until the mixture thickens and coats the back of a spoon.
- Add Flavor: Remove from heat and stir in the vanilla extract for enhanced taste.
- Cool and Set: Pour into serving bowls, let cool for 10 minutes, then cover and refrigerate for 1-2 hours until fully set.
- Serve and Enjoy: Whip the pudding before serving for a creamier texture. Garnish with fresh fruit, nuts, or cocoa powder.
Notes
For a thicker pudding, increase cornstarch slightly. Stir continuously to prevent lumps. To prevent a skin from forming, place plastic wrap directly on the surface while cooling. Store in an airtight container in the refrigerator for up to 3 days. Experiment with oat, soy, or coconut milk for different flavors.