Vegan Chocolate Pudding

5 from 5 votes

Vegan Chocolate Pudding

This easy vegan chocolate pudding has a layer of creamy chocolate mousse and a thicker, dark chocolate layer that makes it super decadent. Top it with cocoa powder or grated dark chocolate for a dreamy dessert.

Prep Time10

Cook Time10

Soaking Time15

Course: Dessert

Cuisine: American

Keyword: vegan chocolate mousse, vegan chocolate pudding

Servings:

Author: Vegan Richa

Equipment

blender
double boiler

Ingredients

For the base mousse:

1 cup raw cashews
15- ounce can full fat coconut milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons cocoa powder
1/4 teaspoon salt
3 tablespoons sugar

For the darker layer:

1/4 cup semi-sweet chocolate chips

For topping:

cocoa powder or chocolate ribbons made from a grated chocolate bar. You can also top it with some whipped coconut cream or vanilla ice cream.

US Customary - Metric

Instructions

Make the mousse:

Soak the cashews in hot water for at least 15 minutes or preferably for an hour, if you can do this beforehand, then drain and add to a blender with the coconut milk and the rest of the mousse layer ingredients. Blend for a minute, then let the mixture sit for 5 minutes and then blend again for a minute. Repeat until the mixture is super smooth and also slightly fluffy.

Make the darker layer:

In a double boiler, add the chocolate chips and melt until smooth. Then remove from the heat. In that same bowl, add half of the the blended chocolate mousse mixture and mix in. If your coconut milk mixture was too cold, you may have trouble mixing the mousse mixture with the warmer chocolate. If so, put that bowl back on the double boiler and mix it for a few seconds until well mixed.
Divide the darker mixture between your serving cups, glasses or bowls, and freeze for 15 minutes to half an hour so that it sets a little bit, so that you can pour the other layer on top easily.

Assemble the pudding:

Remove the serving bowls from the freezer and pour the remaining mousse mixture on top. Chill the chocolate pudding in the refrigerator for at least an hour (see notes).
Sprinkle some cocoa powder or use a peeler to make chocolate ribbons out of a chocolate bar on top. You can also add a dollop of whipped coconut cream or vanilla ice cream on top.

Video

Notes

For a more mousse-like texture, put it the layered chocolate pudding in the freezer for half an hour or so and then serve.

Nutfree:, use 1 cup of coconut cream instead of the cashews. Coconut cream is the white part that separates out from the translucent liquid in a chilled can of full fat coconut milk. Use just the white part.

Coconut-free, use an extra 1 cup of raw cashews and blend the 2 total cups of soaked and drained cashews with 3/4 cup of water or nondairy milk.

Nutrition