This straightforward vegan chocolate pudding has a layer of creamy chocolate mousse and a thicker, darkish chocolate layer that makes it tremendous decadent. Prime it with cocoa powder or grated darkish chocolate for a dreamy dessert.
Desk of Contents
This chocolate pudding is decadent, creamy and scrumptious! It’s good for the chocolate craving. It has a texture in between a chocolate mousse and a pudding. You’ll be able to regulate it by or freezing it for a bit, so the feel is extra like a mousse. Or you may refrigerate it for a extra pudding-like texture.
It’s completely scrumptious and simple to make! It makes use of simply 6 components, and comes collectively rapidly in a blender. Serve it with some cocoa powder on high or shaved chocolate for a beautiful look.
You may as well use this vegan chocolate pudding over any chocolate cake or as ice cream. Simply freeze it, and it makes wonderful ice cream.
It’s simply so chocolatey and versatile!
Why You’ll Love Vegan Chocolate Pudding
- wealthy and creamy with a fluffy, mousse-like texture
- TWO layers of decadent chocolate!
- 8 easy components
- naturally gluten-free and soy-free
- nut-free and coconut-free choices
Extra Vegan Chocolate Desserts
Recipe Card
Vegan Chocolate Pudding
This straightforward vegan chocolate pudding has a layer of creamy chocolate mousse and a thicker, darkish chocolate layer that makes it tremendous decadent. Prime it with cocoa powder or grated darkish chocolate for a dreamy dessert.
Servings: 4
Energy: 318kcal
Components
For the bottom mousse:
- 1 cup (129 g) uncooked cashews
- 15- ounce (425.24 ml) can full fats coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 3 tablespoons sugar
For the darker layer:
- 1/4 cup (45 g) semi-sweet chocolate chips
For topping:
- cocoa powder or chocolate ribbons made out of a grated chocolate bar. You may as well high it with some whipped coconut cream or vanilla ice cream.
Directions
Make the mousse layer:
-
Soak the cashews in sizzling water for at the least quarter-hour or ideally for an hour, if you are able to do this beforehand, then drain and add to a blender with the coconut milk and the remainder of the mousse layer components. Mix for a minute, then let the combination sit for five minutes after which mix once more for a minute. Repeat till the combination is tremendous clean and in addition barely fluffy.
Make the darker layer:
-
In a double boiler, add the chocolate chips and soften till clean. Then take away from the warmth. In that very same bowl, add half of the the blended chocolate mousse combination and blend in. In case your coconut milk combination was too chilly, you’ll have bother mixing the mousse combination with the hotter chocolate. If that’s the case, put that bowl again on the double boiler and blend it for a couple of seconds till properly blended.
-
Divide the darker combination between your serving cups, glasses or bowls, and freeze for quarter-hour to half an hour in order that it units somewhat bit, to be able to pour the opposite layer on high simply.
Assemble the pudding:
-
Take away the serving bowls from the freezer and pour the remaining mousse combination on high. Chill the chocolate pudding within the fridge for at the least an hour (see notes).
-
Sprinkle some cocoa powder or use a peeler to make chocolate ribbons out of a chocolate bar on high. You may as well add a dollop of whipped coconut cream or vanilla ice cream on high.
Notes
Nutfree:, use 1 cup of coconut cream as a substitute of the cashews. Coconut cream is the white half that separates out from the translucent liquid in a relaxing can of full fats coconut milk. Use simply the white half.
Coconut-free, use an additional 1 cup of uncooked cashews and mix the two whole cups of soaked and drained cashews with 3/4 cup of water or nondairy milk.
Diet
Diet Details
Vegan Chocolate Pudding
Quantity Per Serving
Energy 318
Energy from Fats 180
% Each day Worth*
Fats 20g31%
Saturated Fats 6g38%
Sodium 151mg7%
Potassium 317mg9%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 18g20%
Protein 7g14%
Vitamin A 6IU0%
Vitamin C 0.2mg0%
Calcium 67mg7%
Iron 3mg17%
* % Each day Values are primarily based on a 2000 calorie food plan.
Components and Substitutions
- cashews and coconut milk – That is the pudding base. You should use extra cashews and omit the coconut or vice-versa.
- vanilla and almond extracts – Give this chocolate pudding an incredible taste!
- cocoa powder – Brings that chocolatey goodness.
- salt and sugar – A teeny little bit of salt brings out the chocolate taste, and the sugar sweetens the combination.
- chocolate chips – Melted chocolate chips flip half of the chocolate pudding combination right into a darkish chocolate layer!
- toppings – You’ll be able to high with cocoa powder, grated darkish chocolate, whipped coconut cream, and/or vanilla ice cream.
Ideas
- Don’t skip soaking your cashews! You need them good and delicate, so that they’ll mix down right into a creamy base.
- Be certain that to mix the mousse combination very well. Preserve mixing till it’s clean and a bit fluffy.
- Chilling the combination a bit longer will make it extra mousse-like. A shorter chilling time yields a extra pudding-like consistency.
Make Chocolate Pudding (step footage)
Begin by making the mousse layer.
Soak the cashews in sizzling water for at the least quarter-hour or ideally for an hour, if you are able to do this beforehand, then drain and add to a blender with the coconut milk and the remainder of the mousse layer components.
Mix for a minute, then let the combination sit for five minutes after which mix once more for a minute. Repeat till the combination is tremendous clean and in addition barely fluffy.
Now, make the darker layer.
In a double boiler, add the chocolate chips and soften till clean. Then take away from the warmth. In that very same bowl, add half of the the blended chocolate mousse combination and blend in.
In case your coconut milk combination was too chilly, you’ll have bother mixing the mousse combination with the hotter chocolate. If that’s the case, put that bowl again on the double boiler and blend it for a couple of seconds till properly blended.
Divide the darker combination between your serving bowls, and freeze for quarter-hour to half an hour in order that it units somewhat bit, to be able to pour the opposite layer on high simply.
Then, assemble the pudding.
Take away the serving bowls from the freezer and pour the remaining mousse combination on high. Chill the chocolate pudding within the fridge for at the least an hour.
Sprinkle some cocoa powder or use a peeler to make chocolate ribbons out of a chocolate bar on high. You may as well add a dollop of whipped coconut cream or vanilla ice cream on high.
Incessantly Requested Questions
Coconut cream is the white half that separates out from the translucent liquid in a relaxing can of full fats coconut milk. Use simply the white half.
There are many methods to make vegan pudding! This recipe makes use of a mixture of cashews and coconut milk, however you may make it cashew-free or coconut-free, if wanted.
This chocolate pudding is of course soy-free and gluten-free.
To make this nut-free, use 1 cup of coconut cream as a substitute of the cashews. Coconut cream is the white half that separates out from the translucent liquid in a relaxing can of full fats coconut milk. Use simply the white half.
To make this coconut-free, use an additional 1 cup of cashews and mix the two whole cups of cashews with 3/4 cup of water or nondairy milk.
