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    Home > Recipe Index > Desserts > Quick & Easy Homemade Chocolate Pudding from Scratch (Naturally Sweetened, Vegan Option)

    Quick & Easy Homemade Chocolate Pudding from Scratch (Naturally Sweetened, Vegan Option)

    Published: Feb 4, 2021 · Modified: Jan 12, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Dark chocolate pudding in a glass with a spoon.
    Dark chocolate pudding in a glass with a spoon.

    This homemade chocolate pudding recipe might change your life. Okay, maybe that’s an over-statement, but trust me when I tell you that it will make it a heck of a lot sweeter.  I'm talking silky, creamy, dark chocolate pudding from scratch that takes mere minutes to make and is proven to make even the worst of days better. I’ll show you all the steps, and don’t miss the video tutorial below!

    Close up of a bowl of homemade chocolate pudding topped with whipped cream and chocolate.

    Homemade chocolate pudding from scratch

    I’ve been making this recipe for years but never thought to post it here since sharing it is kind of like showing you my favorite pajamas—it’s my crappy day cure-all and my chocolate-craving fixer-upper. In other words, it’s my ultimate comfort food. It’s also my fallback for those nights when I realize that I’ve promised the kids dessert but have forgotten to plan ahead. I always have all of the ingredients on hand, and I can quickly whisk the pudding together before dinner, meaning that it’ll be ready to eat by the time we’ve cleaned up.  

    Chocolate pudding in glass serving bowls, with spoons and a bowl of whipped cream alongside.

    Dark chocolate pudding

    This homemade pudding gets a double dose of chocolate from both raw cacao powder (or any good quality cocoa powder) and chopped dark chocolate. 

    I love cooking with raw cacao powder since it has a rich chocolate flavor and is higher in antioxidants than regular cocoa powder (I use it in healthy hot cocoa, black bean brownies, chocolate quinoa cake, zucchini brownies, and more!). However, if cocoa powder is all you’ve got, it will still taste delicious. 

    Close up of a spoonful of chocolate pudding.

    Healthy chocolate pudding recipe

    Pudding was probably the first dessert that I ever “cooked,” which involved whisking a package of instant pudding mix into cold milk when I was a kid. While I no longer have a taste for those overly sweet (chemically flavored) mixes of my childhood, my love of pudding has stayed strong. Thankfully, this healthy chocolate pudding from scratch is practically as easy as the boxed stuff, but decades better in terms of flavor and nutrition. It uses a minimal amount of sugar and is naturally sweetened with coconut sugar (although you can use regular sugar if that’s what you have).

    Chocolate pudding ingredients:

    All of the ingredients for the homemade chocolate pudding recipe arranged on a work surface.
    • Raw Cacao Powder (or cocoa powder): Raw cacao powder gives the pudding a rich chocolate flavor and is higher in antioxidants than regular cocoa powder. However, any good quality cocoa powder will work. 
    • Dark Chocolate: Chopped dark chocolate boosts the chocolate flavor and gives this pudding added richness. I prefer to use a chocolate with 70% cocoa content. 
    • Coconut Sugar (or regular sugar): Coconut sugar lends natural sweetness without being cloying (but if granulated sugar is all you’ve got, it works too!).
    • Cornstarch: Cornstarch thickens the pudding, giving it a silky texture. You can swap in arrowroot powder, if you prefer.
    • Fine Sea Salt: A touch of salt balances the flavors. 
    • Milk: You can use any milk you have, but whole milk or 2% milk provides the best flavor. You can also use coconut milk (see below) for a dairy free pudding.
    • Vanilla Extract: A splash of vanilla lends sweet depth of flavor.

    How to make chocolate pudding from scratch

    • In a medium saucepan, whisk together raw cacao powder, coconut sugar, cornstarch and salt.
    Process shot showing a hand whisking together cacao powder, sugar, cornstarch and salt in a saucepan.
    • Add milk and whisk until mostly smooth.
    Process shot showing a hand whisking milk into the cocoa powder mix in a saucepan.
    • Put the saucepan over medium heat and cook, whisking, until it reaches a full boil. Reduce the heat to a simmer and cook, whisking, 30 seconds longer. 
    Process shot showing the steaming hot cooked pudding, with chopped dark chocolate and vanilla alongside.
    • Remove the pan from the heat and add chopped dark chocolate and vanilla extract. Whisk until the pudding is silky smooth. 
    A hand whisking dark chocolate into cooked pudding in a saucepan.
    • Transfer the pudding to a bowl and cover with plastic wrap, placing the plastic wrap directly on the surface of the pudding (this will prevent a skin from forming). Refrigerate for at least 45 minutes, or for up to 4 days. 
    A bowl of chocolate pudding with plastic wrap pressed directly on its surface.

    Can I make a dairy free vegan chocolate pudding?

    Yes! For a vegan chocolate pudding, use unsweetened canned coconut milk in place of the milk. You can use light or full-fat coconut milk.

    How do you serve chocolate pudding?

    The pudding is absolutely delicious all on its own, but to take it over the top, serve it with a dollop of fresh whipped cream or coconut whipped cream and a sprinkle of shaved chocolate. If I’m not serving children, I’ll even add a tablespoon of bourbon or coffee liqueur to the pudding and to the whipped cream. Ahhhhhhh, it’s the perfect thing to slip into after a long day. 

    Overhead shot of bowls of chocolate pudding, with a plate of chocolate shavings alongside.

    FAQ

    What kind of milk should I use for homemade chocolate pudding?

    For the best flavor, use whole milk or 2% milk. You can also use unsweetened canned coconut milk for a dairy free pudding. I prefer not to use nut milks for this recipe, as they compete with the chocolate flavor.

    How do you make chocolate pudding from scratch without cornstarch?

    For a homemade chocolate pudding without cornstarch, use arrowroot powder instead.

    How should I store chocolate pudding?

    Cover the pudding with plastic wrap, placing the wrap directly on the surface of the pudding (to prevent a skin from forming), and refrigerate.

    Glass jar of half eaten chocolate pudding with a spoon.

    Tips for making this homemade chocolate pudding recipe:

    • Raw cacao powder gives the pudding a rich chocolate flavor (and is higher in antioxidants than regular cocoa powder). However, you can use any good quality cocoa powder.
    • Adding chopped dark chocolate at the end boosts the chocolate flavor and contributes to the creamy texture. I prefer to use chocolate with 70% cacao content, but you can use any dark chocolate you like (and if semisweet is more your thing, then go for it!).
    • This pudding is naturally sweetened with coconut sugar, but you can use granulated sugar if that’s what you have. 
    • For a vegan chocolate pudding, use unsweetened canned coconut milk in place of the regular milk. You can use light or full-fat coconut milk. You will need the milk from one 13.5-oz can plus ¼ cup milk from a second can (stir the milk well before measuring, and save the rest for soups, curries or this no-churn vegan mango ice cream!).
    • You can swap out the cornstarch for arrowroot powder.
    • If you’re not serving kids, you can booze it up a bit by adding a tablespoon of bourbon or coffee liqueur to the pudding when you add the chocolate, as well as to the whipped cream before serving. Ahhhh, perfection.
    • You can transform the pudding into this Vegan Chocolate Pudding Tart (shown below)!! Use full-fat coconut milk for the pudding, and use the full 4 tablespoons of coconut sugar.

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    A slice of vegan chocolate pudding tart on a plate with a fork.

    Love vanilla? Try this Homemade Vanilla Pudding Recipe (pictured below)!

    Vanilla pudding in a glass topped with whipped cream and biscotti.

    Other cacao powder chocolate desserts to try:

    • Vegan Chocolate Pudding Tart
    • Healthy Hot Chocolate
    • Black Bean Brownies
    • Chocolate Quinoa Cake with Cacao Whipped Cream Frosting
    • Double Chocolate Zucchini Brownies
    • Chocolate Crackle Cakes
    • Easy Gluten Free Chocolate Cake
    • Crepe Cake with Cacao Frosting

    Watch the video!

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Half eaten bowl of homemade chocolate pudding with a spoon.
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    Homemade Chocolate Pudding from Scratch (Naturally Sweetened, Vegan Option)

    This silky, from-scratch pudding takes minutes to make using minimal ingredients and is proven to make even the worst of days better.  Raw cacao powder gives the pudding a rich chocolate flavor (and a boost of antioxidants), but you can use any good quality cocoa powder. Adding chopped dark chocolate at the end gives the pudding a rich flavor and texture. You can use any kind of milk you like, although I think whole milk, 2% milk or canned coconut milk taste best (see the Tips below). You can adjust the amount of sugar you use to taste (start with 3 tablespoons and add another tablespoon at the end, if desired). The recipe serves 2-4, depending on how hungry you are (feel free to double the recipe!). Take note that the pudding needs to chill for at least 45 minutes before serving. The pudding can be transformed into this Vegan Chocolate Pudding Tart!
    Prep Time5 mins
    Cook Time10 mins
    Cooling time45 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: American
    Keyword: chocolate pudding from scratch, cornstarch chocolate pudding, homemade chocolate pudding, how to make chocolate pudding
    Servings: 4 people
    Author: Nicki Sizemore

    Ingredients

    • 3-4 tablespoons coconut sugar (or granulated sugar), depending on how sweet you like it
    • 2 tablespoons raw cacao powder or good quality cocoa powder
    • 1 tablespoon plus 2 teaspoons cornstarch
    • ⅛ teaspoon fine sea salt
    • 2 cups milk (preferably whole, 2% or unsweetened canned coconut milk)
    • 1 teaspoon vanilla extract
    • 1 ½ ounces chopped dark chocolate, preferably 70% cacao content (about ⅓ cup chopped), plus more for serving
    • Lightly sweetened whipped cream or coconut whipped cream, for serving (optional)

    Instructions

    • In a medium pot (off-heat) whisk together the coconut sugar (to taste), cacao powder, cornstarch and salt. Add the milk and whisk until everything is dissolved (make sure to get into all the corners where the dry mixture likes to stick). Measure out the vanilla and chocolate to add later on.
    • Put the pot over medium heat and cook, whisking often, until it reaches a boil (about 4-6 minutes). Reduce the heat to a simmer and cook, whisking, 30 seconds longer—the pudding should look thick but still pourable. Remove the pot from the heat and add the vanilla extract and chocolate. Whisk until the chocolate is completely melted and the pudding looks satiny smooth.
    • Pour the pudding into a bowl or divide it between individual cups. Cover with plastic wrap, placing the wrap directly on the surface of the pudding (this will prevent a skin from forming). Refrigerate for 45 minutes (or for up to 4 days), to let the pudding set.
    • Serve the pudding on its own or with a dollop of whipped cream or coconut whipped cream. If you’re feeling fancy, shave some chocolate over top!

    Notes

    Do Ahead: The pudding can be refrigerated for up to 4 days. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming.
    Tips:
    • Raw cacao powder gives the pudding a rich chocolate flavor (and is higher in antioxidants than regular cocoa powder). However, you can use any good quality cocoa powder.
    • Adding chopped dark chocolate at the end boosts the chocolate flavor and contributes to the creamy texture. I prefer to use chocolate with 70% cacao content, but you can use any dark chocolate you like (and if semisweet is more your thing, then go for it!).
    • This pudding is naturally sweetened with coconut sugar, but you can use regular granulated sugar if that’s what you have. You can adjust the amount of sugar to your own tastes, depending on how sweet you like it.
    • For a vegan chocolate pudding, use unsweetened canned coconut milk in place of the regular milk. You can use light or full-fat coconut milk. You will need the milk from one 13.5-oz can plus ¼ cup milk from a second can (stir the milk well before measuring, and save the rest for soups, curries or this no-churn vegan mango ice cream!). 
    • You can swap out the cornstarch for arrowroot powder.
    • If you’re not serving kids, you can booze it up a bit by adding a tablespoon of bourbon or coffee liqueur to the pudding when you add the chocolate, as well as to the whipped cream before serving. Ahhhh, perfection.
    • You can transform the pudding into this Vegan Chocolate Pudding Tart!! Use full-fat coconut milk for the pudding, and use the full 4 tablespoons of coconut sugar.
    • Try this Homemade Vanilla Pudding Recipe!

    More Desserts

    • Healthy Gluten Free Apple Honey Cake (Paleo!)
    • Gluten Free Pie Recipes (+ New Class!)
    • Easy Maple Glaze (for donuts, scones, cakes and more!)
    • Easy Homemade Strawberry Sauce (and how to serve it!)

    Reader Interactions

    Comments

    1. Christine says

      February 26, 2021 at 11:19 am

      5 stars
      This is our favorite go-to pudding recipe!! So easy, yet rich and creamy.

      Reply
      • Nicki Sizemore says

        February 26, 2021 at 11:20 am

        Hi Christine, thank you for your comment, and I'm so glad you like the pudding!

        Reply
    2. Scott says

      February 26, 2021 at 11:17 am

      5 stars
      BEST PUDDING EVER!

      Reply
    3. Jennifer Santora says

      February 24, 2021 at 10:34 am

      Thanks! I just got a new container of corn starch and will give that a try!

      Reply
      • Nicki Sizemore says

        February 24, 2021 at 12:50 pm

        Keep me posted!

        Reply
    4. Jennifer says

      February 22, 2021 at 2:18 pm

      3 stars
      Taste is great but I tried multiple times and could not get the pudding to set. Can you please confirm that the cornstarch amount is correct? I think that is where the issue is.

      Reply
      • Nicki Sizemore says

        February 22, 2021 at 6:21 pm

        Hi Jennifer, I'm sorry to hear the pudding isn't setting! That definitely shouldn't be an issue (the pudding should be spoonable and creamy). The amount of cornstarch should be 1 tablespoon plus 2 teaspoons. In fact, I used to use 2 tablespoons of cornstarch (which is 1 teaspoon more than what is listed), but the pudding was a bit too thick. I suspect the issue might be with your cornstarch (might it be old?), or it could be because the pudding isn't cooking as long as it should (it needs to come to a boil to fully activate the cornstarch). Please let me know if this helps!

        Reply
    5. francine says

      February 05, 2021 at 11:47 am

      it would be helpful for you to add to your recipes the amount of servings.

      Reply
      • Nicki Sizemore says

        February 05, 2021 at 12:59 pm

        Hi Francine! The serving size is included in all my recipes under the header. In this recipe it's also included in the header - the pudding feeds 2 to 4 depending on how hungry you are. 🙂 I hope you enjoy!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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