Guilt Free Chocolate Pudding ~ dairy free!

October 5, 2013



I mentioned this guilt free chocolate pudding (accidentally) to James and he was all over it.  We were actually on our way out for some outdoor exercise, so it was a bonus that this recipe could be made in 20 minutes. And, what I like most is that it is dairy free, which means guilt-free!

Next time, my plan is to make this recipe with coconut milk instead of almond.


3 cups almond milk, divided
1/4 cup cornstarch (non-gmo)
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
Pinch salt
3 tablespoons semisweet chocolate chips (vegan)
1 teaspoon pure vanilla extract


1) In a small (2 quart) sauce pan, combine 1 cup of almond milk and the cornstarch. Use a fork to whisk until the cornstarch is good and dissolved.

2) Whisk in the remaining milk, the sugar, cocoa powder and salt. It may clump, but it will dissolve eventually.

3) Bring mixture to a boil, whisking occasionally and keeping a close eye so it does not burn. Once it begins to boil, you want to lower the heat and bring to a slow rolling boil.

4) Whisk consistently until mixture is thickened, which should be about 7 minutes.

5) Add chocolate chips and mix to melt. Stir in vanilla.

6) Pour the pudding into individual bowls or ramekins. To keep a skin from forming, place a circle of parchment paper over the filling.

7) Refrigerate and let set for at least 3 hours.I served fresh berries on top!