Thick & Decadent Chocolate Pudding

Thick & Decadent Chocolate Pudding

Today we are making a Thick & Decadent Chocolate Pudding! Pudding is a beloved dessert, cherished for its creamy texture and rich flavor. However, traditional pudding recipes often contain dairy and eggs, making them unsuitable for those following a vegan lifestyle. Our Vegan Chocolate Pudding with Raw Cacao is crafted to be completely plant-based, using oat milk and raw cacao powder instead of dairy and chocolate chips. By opting for pure maple syrup as a sweetener, this recipe ensures that every spoonful is both delicious and kind to animals, aligning with vegan dietary choices.

The reason many puddings aren’t vegan is that they typically rely on milk and cream for creaminess and eggs as a thickening agent. These ingredients are integral to the texture and flavor of conventional puddings, but they can be easily replaced with plant-based alternatives. In this recipe, cornstarch serves as a thickening agent, while oat milk provides a creamy base, making the pudding both rich and satisfying without the need for animal products.

Why You’ll Love This Thick & Decadent Chocolate Pudding

All-Natural Ingredients: This pudding uses raw cacao powder instead of processed chocolate chips, providing a deep, authentic chocolate flavor while avoiding added sugars and preservatives. The pure maple syrup adds a natural sweetness and complexity to the pudding that enhances its overall taste without relying on refined sugars.

Quick and Easy: This recipe is not only vegan but also incredibly simple to make. With just a few ingredients and minimal preparation time, you can whip up a decadent dessert that rivals store-bought options. It’s a perfect solution for a last-minute treat or a healthy alternative to more indulgent desserts.

Substitutions

Oat Milk: You can use any plant-based milk, such as almond, soy, or coconut milk, if you prefer or have it on hand. For a low-fat, low-carb, low-calorie option, use unsweetened almond or cashew milk. You can use full-fat coconut milk for an even richer tasting pudding, but it has a slight coconut aftertaste. Oat milk has a sweet, nutty, not-too-strong flavor like coconut, so it’s great to use here.

Raw Cacao Powder: Unsweetened cocoa powder can be used as a substitute if raw cacao powder is unavailable. Cacao powder is the unprocessed version of cocoa powder, and has more nutrients because it was made at lower temperatures than cocoa.

Cornstarch: This is used as a thickener. Try arrowroot powder or tapioca starch as a swap. These are both thickening agents that work in a similar way, with a neutral flavor.

Pure Maple Syrup: Choose pure maple syrup, or use agave nectar or another liquid sweetener of choice. Agave is the best option because it does not have a strong aftertaste, but brown rice syrup, date syrup, coconut syrup and other options may work but will leave their own underlying tastes.

Chocolate Pudding Recipe Notes

• The thickness of the pudding can vary depending on the thickening agent used and the cooking time. If you prefer a thicker pudding, use a bit more of the thickening agent or allow the pudding to cool completely in the refrigerator to firm up.
• Feel free to customize the flavor by adding a dash of espresso powder or ground cinnamon!

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If you make this Thick & Decadent Chocolate Pudding, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!