Jump to recipe
Vegan Chocolate Pudding
Chocolate pudding has always been a hot favourite in our house. The base is a simple corn flour and nut mylk mixture. Use certified gluten-free corn flour if wanting a gluten free pudding. This particular recipe uses the natural richness of macadamia nut Mylk, this can be easily substituted for a rice milk to cater to allergies. I’ve used a rich cacao powder for the chocolate-y bit. Also using Xylitol makes this delicious pudding sugar free. A dash of vanilla bean paste is optional but definitely recommended.
Top this delicious vegan chocolate pudding with chopped nuts, puffed rice crisps, or swirl a cashew “creme” with rose petals as a topping like I did, all delicious options!
- 4 tablespoons Corn Flour/ Corn Starch
1 1/2 cups Macademia Mylk
- 1/4 Cup Cacao Powder, Raw
- 3 tablespoons Xylitol
- 1 teaspoon Vanilla bean Paste
- Whisk corn flour and 2 tablespoons of mylk to form a thin lump free paste in a small bowl.
- Mix together the remaining mylk, cacao powder, xylitol and vanilla bean paste in a deep saucepan.
- Add in the corn flour mixture to the saucepan and stir until well mixed.
- Cook over medium heat constantly stirring to prevent any mixture sticking.
- Bring to a gentle boil and continue stirring until the pudding mixture thickens and coats the back of a spoon.
- Remove from heat and pour into serving containers to set in. I used little shot glasses.
- Chill in the refrigerator until set, about 3 hours.
- Top with desired toppings.
- Best enjoyed straight from the refrigerator cold!
If you enjoyed this recipe, please check out my Golden Milk Pudding here 😊please check out my Golden Milk Pudding here 😊