Rich, chocolatey, and ultra creamy, this delicious healthy chocolate pudding recipe is surprisingly easy to make at home!
A classic chocolate pudding recipe with no tofu, no banana, and no avocado!
Not that there is anything wrong with avocado, but sometimes you just want traditional homemade chocolate pudding without any surprise ingredients.
As much as I love recipes where you can’t taste the hidden vegetable, such as in the famous Sweet Potato Brownies, my everyday meals are usually much more simple.
This thick and healthy chocolate pudding can be soy free, sugar free, egg free, gluten free, nut free, and dairy free.
Also be sure to try these Vegan Chocolate Chip Cookies
Creamy vegan chocolate pudding
In sixth grade, I went through a chocolate pudding phase, where I’d make a package of Jell-O chocolate pudding, add an obscene amount of Cool Whip to the top, and savor it slowly with a small spoon as I watched the Dallas Stars games.
(Hockey was another of my sixth-grade obsessions. I am a girl of many obsessions!)
Today’s recipe is a homemade version of that packaged chocolate pudding. And like most homemade recipes, it is so much better than anything that comes in a box.
This healthy chocolate pudding is super creamy, chocolatey, and absolutely fantastic!
If you want to avoid the hydrogenated oils, artificial flavors, high fructose corn syrup, and hard-to-pronounce ingredients found in store bought Cool Whip, try topping the dairy free chocolate pudding with Coconut Whipped Cream or Coconut Ice Cream.
Healthy chocolate pudding ingredients
Here is what you need: milk, cocoa, sweetener, salt, cornstarch, and vanilla extract.
A few readers have substituted arrowroot for cornstarch and say it works if you use less arrowroot. I have not personally tried this substitution.
For healthy chocolate pudding with no cornstarch, try my Vegan Chocolate Mousse or this sugar free and paleo Keto Chocolate Mousse.
Feel free to test out different milks in this recipe to find your favorite taste and texture. If you use canned coconut milk, it is super thick and velvety like chocolate mousse.
I also love making the dairy free pudding with almond milk or cashew milk.
You can also change up the flavor if you wish, by adding a few drops of pure peppermint extract, maple extract, or even coconut extract along with the vanilla.
Still craving chocolate? Make your own Chocolate Truffles
How to make the healthy dessert
Start by heating two cups of milk in a small pot with the salt, cocoa powder, and sweetener of choice.
Meanwhile, whisk the cornstarch and the remaining half cup of milk in a small bowl until the cornstarch is completely dissolved.
When the mixture in the saucepan is warm, whisk in the milk with cornstarch and bring to a boil. Once boiling, stir constantly with a whisk or spoon for two minutes.
Lower the heat to a simmer for an additional minute, then turn off the heat and add the pure vanilla extract. If using the optional chocolate, stir it until completely melted.
Transfer the chocolate pudding to the refrigerator to thicken. It gets thicker and thicker the longer it sits and will be ready to eat after a few hours or overnight.
*If you do want a recipe with avocado, make this Avocado Chocolate Mousse.
Watch the healthy chocolate pudding video above
Healthy Chocolate Pudding
Ingredients
- 2 cups milk of choice OR canned coconut milk
- heaping 1/8 tsp salt
- 1/4 cup dutch cocoa powder
- 1/3 cup sweetener (sugar, pure maple syrup, erythritol, or honey)
- 1/2 cup milk of choice + 3 tbsp cornstarch
- optional 3 oz chocolate chips or broken-up bar
- 3/4 tsp pure vanilla extract
Instructions
- Healthy Chocolate Pudding Recipe: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight. *Note: I’ve not tried arrowroot and have only tried this recipe with Dutch cocoa powder so can’t vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment!View Nutrition Facts
Video
Notes
More Healthy Desserts
Healthy Chocolate Chip Cookies
Love how easy this recipe is (and mostly made out of stuff that’s in the cabinet right now!).
I doubled this and made a pie and still had enough for four pudding cups. It was perfect and delicious and easy to make.
A hit for the whole family!!! I used cocoa powder and it was delish. Thank you!!!
I can’t have coconut milk, so I substituted flax milk, but followed the rest of your recipe. I used organic sugar because I was concerned with adding more liquid and making it too runny. It turned out great! It’s nice and thick and I’m so excited for dessert!
This is delicious!! Thanks, Katie! Works fabulous with arrowroot powder. I added a chopped 100% cacao Guittard bar. Fabulous!! No body would guess it’s healthy!
I just made this today! I kept in mind to make this rich chocolate pudding months before, but I waited until summer, due to the rigorous work public high school offers to its students. The pudding took me about 10 minutes to make, and I usually take my time in the kitchen. It was one of many successful desserts that I have made from your website. I absolutely love your recipes, Katie, and am so thankful to have you share them with us. Believe me, almost 90% of desserts I make are from your website! Your recipes are ever so simple and healthy, and does not require over-the-top or expensive ingredients. Thank you again♡
Hi Katie! I am NEW to your site, but I am thrilled I found you!!! My life NEEDS chocolate in it and your healthy recipes are amazing! I just got my blood sugar #’s below that of a diabetic and I couldn’t be happier! I did it all with diet changes and over time! So I am totally on board with your awesome cooking style! I also will share your site with my daughter who has been a Vegan since she was 18 and needs some new ideas in her life! Thank you, Thank you, Thank you! I mean that from the bottom of my healthy heart! <3
That’s so awesome about the lower numbers, and thank you so much from both of us for sharing the site too, and for such kind words!
Jason (media relations)
Wow!!! Love this pudding! I am a 68 year old chocoholic and made the chocolate pudding in 10 minutes and I used brown sugar and almond milk but it’s perfect!!! Also made your breakfast cookies and chocolate chip cookies¡ Thanks you are amazing!!
How long does this last in the fridge for? Also wanted to send this as a snack for my son for lunch? Do you think it needs an ice pack or is room temp ok?
3-4 days. I think it should be fine!
Jason
How would you change this to have the same fluffy consistency and be vanilla pudding instead? I worry about taking out the cocoa powder. Any thoughts?