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.
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.
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!
Get more Bold Baking Guilt Free Desserts including my Healthy Peanut Butter Cups & Vegan Chocolate Mousse.
- 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
In a saucepan over low heat, whisk together the coconut cream, cocoa powder and maple syrup.
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.
Remove from the heat and stir in the salt and vanilla.
Pour the mixture into individual bowls to chill and set. Cover and refrigerate until set, or overnight for a thick creamy pudding.
Serve with coconut whipped cream to compliment the chocolate pudding.
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.
SUBMIT YOUR OWN PHOTOS OF THIS RECIPE
0 ImagesSubmit Your Photos
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!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.