You won’t believe that this vegan chocolate pudding is indeed homemade, dairy free, and no eggs. So easy to make and refined sugar free!

pots of vegan chocolate pudding on a table

If you’re looking for a delicious and easy chocolate pudding recipe that’s vegan, dairy free, gluten-free, no eggs, nut free, and healthier, then you need to try this recipe.

This vegan chocolate pudding is incredibly simple, does not use tofu, and instead uses creamy dairy free milk to yield the ultimate lush and silky chocolate pudding texture that you know and love from childhood. 

You also don’t need any coconut milk or coconut cream to make this vegan chocolate pudding recipe. It’s super customizable to the ingredients you love and prefer.

Along with this easy vegan chocolate mousse, this is going to be your next favorite chocolate vegan dessert recipe. Serve this as an afternoon or after-school snack for kids or enjoy after a delicious vegan dinner for the ultimate treat!

Simple ingredients & easy substitutions: 

Here are the 7 simple ingredients that you need in order to make this vegan chocolate pudding:

  • Dairy-free milk: I used soy milk, but you can also use almond milk or if you’re nut-free, swap in oat milk. Any non dairy milk here works, but I do think the creamier the better!
  • Chocolate: Because this dairy free chocolate pudding is, well, chocolate, you’ll need a high quality vegan chocolate. I recommend Pascha Chocolate, but Enjoy Life or Theo chocolate also work really well. See my notes in the next section for a lower sugar option! You can use your favorite vegan dairy-free chocolate chips here too.
  • Maple syrup: This is our main sweetener for our vegan chocolate pudding. You can also swap in agave or coconut sugar.
  • Cocoa powder: Or cacao powder. Either will work here!
  • Vanilla Extract: Just a teaspoon vanilla extract to enhance the flavor.
  • Vegan Butter: This helps to yield a super luscious and creamy vegan chocolate pudding. You can also swap in coconut oil.
  • Arrowroot starch: Also known as arrowroot powder. This helps to thicken our vegan chocolate pudding just enough. You can also use cornstarch if you prefer.
vegan chocolate pudding ingredients

Lower sugar option:

While we’re keeping this vegan chocolate pudding entirely refined sugar free in both the chocolate and the added sugar (maple syrup), you can alternatively make a lower sugar chocolate pudding as well.

Simply swap in a stevia sweetened chocolate, such as Pascha Chocolate’s stevia sweetened chocolate chips. Additionally, you can swap in a liquid sugar-free substitute, such as Wholesome Sweets’ allulose. 

Is instant chocolate pudding vegan?

The ingredients for instant chocolate pudding do seem vegan at first glance; however, sugar in the U.S. is often processed with bone char, making the sugar not vegan (which is why I always use Florida Crystals organic raw cane sugar, as it is always vegan!).

What’s more, instant chocolate pudding has a hard time setting with non-dairy milks, so you might struggle to get the pudding texture you desired.  

3 chocolate puddings on a table

Overview: How to make vegan chocolate pudding:

The full instructions are found down below in the recipe card. However, let’s go over an overview of how to make this chocolate pudding with photo references in just 4 easy steps:

1. Whisk together the dairy free milk, maple syrup, arrowroot starch, and cocoa powder. You’ll do this without heat at first. This ensures that the cocoa powder and arrowroot starch are completely mixed in.

how to make chocolate pudding in a saucepan

2. Heat the mixture once everything is whisked. Continue to whisk the mixture until it starts to thicken. 

heated chocolate pudding mixture

3. Stir in the chocolate once hot. This will help melt the chocolate into the pudding. Also, stir in the vegan butter and vanilla extract here as well.

cooked chocolate pudding in a saucepan

4. Chill the chocolate pudding after dividing into ramekins or a large glass container for serving later on.

pots of vegan chocolate pudding

How to serve:

I love to serve this vegan chocolate pudding classically, with a topping of vegan coconut whipped cream! You can also sprinkle on some extra chocolate chips, cacao nibs, or chocolate shavings.

This vegan chocolate pudding is also delicious with fresh berries!

How to store vegan chocolate pudding:

Once you’ve made and cooled your vegan chocolate pudding, you can store it in an airtight container and in the fridge for up to 5 days. No need to reheat- this chocolate pudding is of course best served cold! 

It does become creamier at room temperature, however. If you’d like, you can let the chocolate pudding sit at room temperature for an hour covered before serving.

Pro tip! If you love this vegan chocolate pudding, you might also like this super quick and easy vegan sweet potato mousse!

close up of vegan chocolate pudding

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

vegan chocolate pudding Pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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pots of vegan chocolate pudding on a table

Unbelievably Vegan Chocolate Pudding (Quick & Easy!)

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  • Author: Britt Berlin
  • Prep Time: 5
  • Chilling time: 180
  • Cook Time: 10
  • Total Time: 3 hours 15 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


You won’t believe that this vegan chocolate pudding is indeed homemade, dairy free, and no eggs. So easy to make and refined sugar free!


  • 2 cups (480 mL) soy milk or another dairy free milk
  • 1/3 cup (100 g) maple syrup*
  • 1/3 cup (35 g) all natural cocoa powder
  • 1/4 cup (40 g) arrowroot starch or cornstarch
  • 1 cup (230 g) vegan chocolate or dairy free chocolate chips
  • 2 tbsp vegan butter
  • 1 tsp vanilla extract


  1. In a medium saucepan, whisk together the soy milk, maple syrup, cocoa powder, and arrowroot starch until there are no more clumps of cocoa powder or arrowroot starch.
  2. Place the saucepan onto the stove, and turn the stovetop on to medium-high heat. Begin to whisk the mixture occasionally as it heats until it boils.
  3. Once boiling, reduce the heat to simmer, and add in the chocolate chips. Continue to whisk until all of the chocolate chips are melted. Once melted, stir in the vegan butter and vanilla extract until completely melted.
  4. Divide the chocolate pudding into 4 ramekins. Place the ramekins into the fridge to chill for at least 2 hours.
  5. Serve with a scoop of vegan whipped cream and chocolate shavings. Enjoy!


Maple syrup: you can also substitute in a sugar free syrup or swap in coconut sugar instead.