Vegan Chocolate Pudding: This creamy dreamy chocolate pudding is made with whole foods and sweetened with dates. It packs a punch of protein and will satisfy your sweet tooth. (gluten free, dairy free, egg free, vegan, nut free (except cashews), soy free, corn free, refined sugar free and oil free)
My mom used to go on “pudding kicks” when I was growing up. I would hear her tear the Jell-o box open and immediately run downstairs to lean over the counter and watch her whisk the chocolate pudding powder into the milk over the stove. The hardest part for me was waiting for the pudding to cook. (Why did it take SO long?) And then of course we had to pour the pudding into the tall, fancy pudding goblets. (Do those things have a name?) Then we waited for the pudding to cool in the fridge. In all honesty, this whole pudding thing was way too much waiting for me. I’m pretty sure that by the time that I sat down with my pudding goblet I ate it so fast I could barely taste it.
One day after we had cut processed food and questionable ingredients from our diet, I got the hankering. You know the one… the-fill-my-pudding-goblet-or-else hankering. So I set out to create a creamy, chocolate-y, just as good as your mama’s Jell-o pudding made with REAL whole foods and without the funny chia seed after taste.
My toddler and I always make this pudding together. It’s kind of our thing. He helps me measure everything out and giggles every time we dump something in the blender. It’s a giggle of anticipation because he’s a chocolatier at heart (like mommy) and he just loves to see recipes come together. He has been a little chef from a young age. He even got a little kitchen on his second Christmas because I couldn’t keep him out of my kitchen cabinets to save my life! Now that he is a little older it’s (a little) less stressful to have him (and his grabby hands) help me put simple recipes together. This recipe is so simple he could practically make it himself! It only requires measuring out 5 ingredients. You toss it all in the blender until it’s steaming hot, pour it in your fancy pudding goblet, put it in the fridge to cool and you’re done. Or you can skip the last two steps and eat it straight from the blender. I won’t judge.
My pudding is beautifully creamy, sweet and chocolate-y and reminiscent of your mama’s Jell-o milk chocolate pudding without the guilt. It’s soooo unbelievably milk chocolate-y. It’s truly my favorite part of this recipe. Milk chocolate holds a special place in my heart and it’s hard to come by in dairy free form. But here you have it, friends!
My chocolate pudding is packed with whole foods. It is gluten free, dairy free, egg free, vegan, nut free (except cashews), soy free, corn free, refined sugar free & oil free. Indulge yourself without the guilt and get your chocolate pudding on tonight!
Vegan Chocolate Pudding
- 2 cups unsweetened drinking coconut milk comes in a carton, not a can
- ¾ cup raw unsalted cashew pieces*
- ½ cup (heaping) dates, pitted I use deglet noor dates from Costco.
- 3 ½ tablespoons cocoa powder*
- 1 ½ teaspoons chia seeds
Put all ingredients into a high-speed blender.
Blend on high in a Vitamix until steaming hot (about 4-6 minutes).
Leave pudding in blender with lid on for 5-10 minutes. Blend on low for 3 seconds if pudding has separated slightly.
Pour into single serving size bowls or one family sized bowl.
Refrigerate until chilled or eat warm if desired.
*I purchase cashew pieces because they are less expensive. Either whole cashews or cashew pieces will work fine in this recipe. If you choose to use whole cashews, you will need to chop them up slightly so that they measure the same as cashew pieces.
*You may need to adjust the amount of cocoa powder to taste depending on what brand you use. I use Rodelle’s cocoa powder or Hershey’s unsweetened cocoa powder.