Dairy-Free Chocolate Pudding Recipe (Gluten-Free)

This yummy dairy-free chocolate pudding is so smooth and creamy. Learning how to make this classic dairy-free chocolate pudding is a game-changer and since it’s made with common pantry staples you’ll be able to easily make it anytime you want.

Having an easy-to-make allergy-friendly dessert that’s also delicious is such a treat. It’s dairy-free, gluten-free, and egg-free.

Ingredients Needed to Make Dairy-Free Chocolate Pudding:

• sugar
• unsweetened cocoa powder
• cornstarch
• salt
• almond milk or other plant-based milk
• vanilla

How to Make Dairy-Free Chocolate Pudding Step by Step:

Before you make the pudding, get out a heat-safe glass bowl or single serving dishes ready to pour the hot pudding into after cooking. This recipe will make around 3 cups of pudding. And have some plastic wrap handy to place on top of the pudding.

Place the sugar, cornstarch, cocoa powder, and salt in a saucepan and whisk together until clumps are broken down and it’s all combined.

Place the saucepan on the stove over medium heat and add in the almond milk.

Whisk this mixture almost constantly for 9 minutes. Then stir constantly for the next 2 minutes as it thickens. This is the most important time to really keep whisking.

Once it thickens remove the pudding from the heat and whisk in the vanilla. Next, pour the pudding into the heat-safe glass bowl or smaller serving size bowls.

Cover the pudding with plastic wrap by placing it directly on the pudding so a skin or film doesn’t form.

Chill in the refrigerator for 1-2 hours. It can be served warm or cold.

Tips for Making Pudding:

• If you end up with any lumps in the pudding pour it through a wire-mesh strainer to remove them.
• Adding the vanilla after removing it from the heat will help the flavor of the vanilla to be more intense.
• To keep the pudding from forming a skin on the top of it place a piece of plastic wrap directly on the pudding.
• Store the pudding covered in the refrigerator for 3-5 days.
• Can be poured into individual serving sized containers for quick lunch items.

I placed plastic wrap on some of the small single serving containers I made and left plastic wrap off of a couple of others to test out if the pudding formed a film on top or not. The ones without the plastic wrap did form a little film over the top but it wasn’t too noticeable. So you can decide if you want to use the plastic or not.

More Gluten-Free & Dairy-Free Desserts You’ll Love:

Chocolate Chip Cookies
Chocolate Pudding Cake
Peach Cobbler
Honey Bun Cake
Pumpkin Pie

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