This yummy dairy-free chocolate pudding is so smooth and creamy. Made with common pantry staples you’ll be able to make this anytime!
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 ½ cups almond milk or other plant-based milk
1 teaspoon vanilla extract
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.
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