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Last Updated on February 27, 2025 by becky
A vegan chocolate almond milk pudding made with cocoa powder, cornstarch, and espresso powder. The easiest vegan chocolate pudding recipe. Dairy-free and gluten-free, too!
What Inspired This Vegan Chocolate Almond Milk Pudding?
I first developed this vegan almond milk pudding for Veganuary, a month-long initiative encouraging participants to follow a vegan diet during the month of January as a means of promoting and raising awareness about veganism and the vegan lifestyle.
Whether you’re currently in Veganuary mode, always follow a vegan or dairy-free diet, or are simply looking for healthier dessert options, this vegan chocolate almond milk pudding is sure to hit the spot.
This almond milk pudding recipe features just the tiniest hint of espresso powder for an extra kick. In fact, it’s so creamy and chocolate-y that you’ll hardly realize it’s dairy-free and vegan.
Almond Milk Pudding Ingredients
To make this chocolate almond milk pudding, you’ll need the following ingredients:
- Granulated Sugar – Granulated sugar sweetens the pudding. You can also use caster sugar, measured by weight.
- Cocoa Powder – Use unsweetened, natural cocoa powder, not Dutch process.
- Cornflour – This recipe calls for cornflour. In some countries, this product is referred to as cornstarch instead. When shopping, making sure you’re looking for a fine white powder, not the coarse, golden meal used for making cornbread!
- Instant Espresso Powder – I like Medaglia D’oro instant espresso powder. A little bit goes a long way to enhance the chocolate flavor, without tasting too coffee-like. If you can’t find espresso powder, you can use instant coffee instead.
- Fine Sea Salt – Adding a pinch of fine sea salt balances out the sweetness of the sugar.
- Unsweetened Almond Milk – Opt for unsweetened almond milk—this pudding contains plenty of sugar, so the extra sweetness is not necessary. However, you can use flavored unsweetened almond milk (such as chocolate or vanilla.)
- Vanilla Bean Paste – Choose a good brand like Nielsen-Massey, or a high-quality vanilla extract.
Ideas for Garnishing Chocolate Vegan Pudding
Some suggestions for garnishing this almond milk pudding recipe include:
- Chopped Nuts – Such as peanuts, hazelnuts, almonds, pecans, or pistachios.
- Fresh Fruit – Try sliced bananas, berries, or pitted cherries.
- Chocolate – Choclate chips, chocolate chunks, chocolate shavings, or miniature chocolate chips.
- Crushed Hard Candy – Try crushed candy canes, or butterscotch hard candy.
- Whipped Cream – You can use homemade coconut whipped cream, or a non-dairy whipped topping.
Make-Ahead and Storage Suggestions
Before chilling the pudding, cover the entire surface with clingfilm/plastic wrap. (Pat down with your fingertips to make sure the plastic is directly touching the pudding.) The plastic will prevent the pudding from forming a thick “skin” on the surface, and will be much more appealing to eat.
Refrigerate pudding for at least 2 hours, or for up to 2 days.
More pudding recipes you might enjoy:
Basil Coconut Pudding
Chocolate Chia Seed Pudding
Butternut Squash Pudding
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintChocolate Almond Milk Pudding
Perfect for Veganuary, almond milk pudding features an almond milk base just the tiniest hint of espresso powder for an extra kick. Garnish with nuts, fresh fruit, chocolate shavings, or a dollop of coconut whipped cream.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 4 servings 1x
- Category: Custards and Puddings
- Method: Stovetop
- Cuisine: Dessert
- Diet: Vegan
Ingredients
200 grams granulated sugar (1 cup)
75 grams cocoa powder (1/2 cup)
50 grams cornflour* (1/3 cup)
1 teaspoon instant espresso powder
Pinch fine sea salt
700 milliliters unsweetened almond milk (3 cups)
1 teaspoon vanilla bean paste
Garnish ideas: Nuts, fresh fruit/berries, chocolate chips or shavings, coconut flakes, crushed peppermint, or coconut whipped cream.
Instructions
In a small saucepan, combine granulated sugar, cocoa powder, cornflour, instant espresso and salt. Whisk in almond milk and continue whisking until all lumps have dissolved.
Cook mixture over medium heat, whisking frequently, until it comes to a low boil. Continue boiling until thickened, about 5 minutes.
Remove saucepan from heat and stir in the vanilla bean paste.
Transfer pudding to small bowls or ramekins. Cover the top of each ramekin with clingfilm/plastic wrap, making sure the plastic is touching the pudding. (This helps to prevent a tough “skin” from forming on top.)
Transfer ramekins to the refrigerator and chill for at least two hours, or until ready to serve.
Just prior to serving, garnish pudding with nuts, fresh fruit/berries, chocolate chips, crushed peppermint, or a dollop of coconut whipped cream.
Pudding is best enjoyed on the day it is made, but can be stored in the refrigerator for up to three days. Cover leftover pudding with clingfilm/plastic wrap to prevent a “skin” from forming on the top.
Notes
*Also referred to as cornstarch in some countries (you’re looking for something like this!)
When chilling your puddings, it can be helpful to cover the surface with clingfilm/plastic wrap. (Make sure it is directly touching the pudding!) This will prevent the pudding from forming a thick “skin” on the surface.
