This post contains affiliate links, which allow me to make a small profit from anything you may purchase at no additional cost to you.
The BEST vegan chocolate pudding recipe is waiting for you. Just read on. (Oh, and did I mention it’s Top 8 Free?!)
Have you been searching for a dairy free/vegan pudding recipe? Got a chocolate craving?
If you have a dairy allergy and you’ve been missing pudding, this is THE BEST chocolate pudding recipe for you. It’s rich and decadent, and you won’t even miss the dairy.
In the quest to develop a perfect dairy free hot chocolate, I developed the perfect top 8 free chocolate pudding! (So not a total failure, right?) It’s vegan, gluten free and oh so yummy. It does contain coconut, but you could replace the coconut milk with extra rice milk and another tablespoon or two of arrowroot powder.
Read on for the best top eight free, vegan chocolate pudding. No avocado or tofu! There’s even minimal sugar added.
Food allergies are a huge part of my family’s life and have been since my second son was born in 2008. Even while breastfeeding, we knew he had allergies and severe GI problems.
It started with a milk allergy, then egg, wheat, soy, peanuts and tree nuts. So many things followed. One allergist was completely lost and sent us to another.
The list got so long that he was only allowed to eat about seven different foods at one point. Needless to say, he didn’t really eat solid food until he was two years old. Eventually we had to seek treatment out of state.
We eventually found out that he has eosinophilic esophagitis, and then realized he also suffered from a disorder called “oral allergy syndrome.”
Oral allergy syndrome means he can’t eat any fresh fruits or vegetables. He will have a severe reaction to the pollen proteins that remain in the fruit or vegetable if it’s not cooked or processed with heat.
The eosinophilic esophagitis means that his body reacts to food like a virus or a parasite, by sending white blood cells to attack food proteins in his esophagus. This leads to a whole host of problems including troubles with swallowing, gagging while eating, food impaction and vomiting.
While doctors aren’t sure of exactly what causes eosinophilic esophagitis, they are getting closer to having that question answered.
There is no cure, and the only treatment is either food avoidance or steroids…or a combination of both.
Then, when my oldest son was 3, we found out that he has a shellfish allergy. This past year alone, he’s been to the hospital twice for anaphylactic reactions. Once because of cross contamination at a restaurant, and another time because someone sitting near him ordered shrimp fajitas.
Needless to say, epi pens are our friend and we don’t eat out at any restaurants, other than the occasional shellfish free fast food place.
So that brings me to our post today. I developed the perfect top 8 free chocolate pudding!
It’s vegan, gluten free and oh so yummy. It does contain coconut, but you could replace the coconut milk with an extra tablespoon of arrowroot powder.
For this recipe you’ll need the following ingredients:
In a medium saucepan, combine the coconut milk, rice milk, sugar and chocolate chips.
Stir constantly while heating over medium heat.
After the mixture starts to simmer and the chocolate chips have melted, turn off the heat.
Add in the vanilla extract.
While stirring, sprinkle in the arrowroot powder. It’s important that you stir continuously while adding in the arrowroot powder so that it doesn’t clump.
Continue to stir the mixture until all of the arrowroot powder is dissolved and the pudding starts to thicken slightly.
Then, transfer it to an airtight container.
After that, simply let it refrigerate overnight, or at least for a few hours until set. If you can’t wait until then, serve it hot over some warm gluten free chocolate cake.
So. Good. Enjoy!
Vegan Chocolate Pudding
- Air tight storage container
- 1 Cup Coconut milk culinary
- 1 ½ Cups Rice Milk regular or vanilla
- 1 Cup Chocolate chips allergen free
- 2 tbsp Sugar
- 1 tsp Vanilla extract gluten free
- 1 tbsp Arrowroot flour
- In a medium saucepan, combine the coconut milk, rice milk, sugar and chocolate chips.
- Stir constantly while heating over medium heat, bringing to a simmer.
- After the mixture starts to simmer and the chocolate chips have melted, turn off the heat.
- Add in the vanilla extract.
- While stirring, sprinkle in the arrowroot powder.
- Continue to stir the mixture until all of the arrowroot powder is dissolved and the pudding starts to thicken slightly.
- Transfer pudding to an airtight container, and allow it to set for 4-8 hours or overnight.