Simple, practical, and full of everyday flavour, Vegan Chocolate Pudding is a vegan, vegetarian American dessert made with raw cashews, can full fat coconut milk, and vanilla extract. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: Not specified
  • Yield: 4
  • Category: Dessert
  • Cuisine: American

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.)

Method

Make the mousse:

  1. 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:

  1. 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.
  2. 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:

  1. 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).
  2. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.