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Think you can’t have rich Chocolate Pudding and keep it vegan?? Think again!!!!

Vegan Chocolate Pudding {Paleo & Dairy Free}

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Hi Bold Bakers!

Is there ever really a bad time for chocolate pudding? Some might argue that there is – that it’s too rich and not so healthy, or even made from unnatural ingredients and full of sugar. Well, my recipe for Vegan Chocolate Pudding is here to show you chocolate pudding can be made guilt-free and full of nutritious ingredients without giving up any of that richness or flavor!

I know you’re thinking it’s not possible, but it is and it only takes 15 minutes and 4 wholesome ingredients. My vegan chocolate pudding is made by simply combining good quality cocoa, coconut cream (this is that lovely cream at the top of the can of coconut milk), pure maple syrup and vanilla extract.

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Not only do I love digging into this rich treat but I thoroughly enjoy making it. It really is as easy as mixing it all up in a sauce pan and bringing it to a bubble. After that, I pour my Vegan Chocolate Pudding into pretty individual tea cups, making for a super special presentation.

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The Vegan Chocolate Pudding sets up in as little as 30 minutes and can be kept in the fridge for up to 4 days, making this a killer make-ahead dessert. Whether I’m entertaining or just in need of that creamy chocolate hit, I love this gorgeous pudding. You’ll have to give it a try for yourself. You’re welcome!

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Get more Bold Baking Guilt Free Desserts including my Healthy Peanut Butter Cups & Vegan Chocolate Mousse.

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Think you can’t have rich Chocolate Pudding and keep it vegan?? Think again!!!!
Vegan Chocolate Pudding {Paleo & Dairy Free}
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
Servings: 4
Calories: 259 kcal
Author: adapted from paleorunnningmomma.com
Ingredients
  • 1 1/2 cup (12oz/360g) coconut cream
  • 1/2 cup (2oz/60g) unsweetened cocoa powder, sifted
  • 6 tablespoons maple syrup
  • 2 teaspoons vanilla extract , optional
  • 1/4 teaspoon salt
Instructions
  1. In a saucepan over low heat, whisk together the coconut cream, cocoa powder and maple syrup.
  2. Continue to cook and stir over low to medium heat for about 2 minutes, or until the mixture just begins to come to a boil.
  3. Remove from the heat and stir in the salt and vanilla.
  4. Pour the mixture into individual bowls to chill and set. Cover and refrigerate until set, or overnight for a thick creamy pudding.
  5. Serve with coconut whipped cream to compliment the chocolate pudding.
Recipe Notes

You can use canned coconut cream, or you can use the thick part of a chilled, separated can of coconut milk.

Store in the refrigerator for up to 4 days.

Nutrition Facts
Vegan Chocolate Pudding {Paleo & Dairy Free}
Amount Per Serving (1 g)
Calories 259 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Sodium 162mg7%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 18g20%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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2 Comments

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  1. Pat on August 12, 2019 at 3:53 pm

    Can this be frozen ahead of time and thawed to eat?

    • Gemma Stafford on August 12, 2019 at 8:36 pm

      Hi Pat,

      I don’t recommend freezing this recipe as it will ruin the texture of the mousse. It can however be made 3-4 days in advance so maybe that is something that could help.

      Best,
      Gemma.

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