Paleo Vegan Chocolate Pudding (Gluten-Free)
Paleo Vegan Chocolate Pudding recipe. A healthy 5 minute chocolate tapioca flour pudding made with natural real food ingredients.
Looking for an easy, quick, healthy dessert in your life?! Well look no further than this Paleo Vegan Chocolate Pudding! It literally takes 5 minutes to come together, and its made of easy to find natural real food ingredients.
Oh and this coconut cream chocolate pudding is delicious! It definitely satisfies my chocolate sweet tooth.
This dairy-free chocolate pudding recipe took me a looooong time to get right.
I tried making a Paleo chocolate pudding using ground up chia seeds, but that didn’t turn out how I hoped.
I also tried using lots of tapioca flour, but this made the pudding super gummy.
I found the best ratio to make a good Paleo chocolate pudding is a mixture of coconut cream, almond milk, tapioca flour.
Ingredients needed to make this Paleo Vegan Chocolate Pudding:
- almond milk
- coconut cream
- maple syrup
- cocoa powder
- tapioca flour
Note: it is important that you like the taste of your coconut cream. I personally don’t like when it tastes too much like coconut or like sunscreen. My favorite brand is Savoy coconut cream. It is rich and creamy and has a light coconut taste.
Keys to making this tapioca flour pudding:
The key here is making sure that you don’t overcook or over thicken the pudding.
Let me explain.
Tapioca flour is used to thicken the chocolate mixture into a pudding.
If you use too much tapioca flour, the mixture turns into a very thick gummy creature.
If you mix the mixture with tapioca flour too much, it turns into a sticky gummy creature.
Making this pudding is all a matter of heating it, whisking it, and thickening it in the right timeframe.
How to make this Vegan Chocolate Pudding:
The timing of this coconut cream chocolate pudding sounds hard, but don’t worry, it’s easy!
All you have to do is put all of the ingredients into a saucepan and whisk.
The mixture will be lumpy at this point but, you’ll whisk the lumps away eventually.
Then set the stove top heat to medium and whisk.
Once the mixture is more uniform, let it sit until it boils.
THEN, whisk the mixture again until it is uniform.
When you notice that the pudding has thickened ( this won’t take long at all), immediately turn the heat off, whisk it a little and then divide the pudding into four ramekins.
All of this should have only taken 5-6 minutes, from start to finish.
Stop cooking the pudding when it starts to thicken, it should have the texture of cake batter. It shouldn’t be as thick as brownie batter, but it should be as thick ( thinner )as cake batter. Does that make sense?
Then put the ramekins into the fridge for 2-4 hours. Boom, done.
How to serve this Coconut cream chocolate pudding:
The possibilities are endless!
You can top your pudding with…
- whipped coconut cream
- chocolate chips
- cocoa nibs
- dairy-free ice-cream
- fresh berries
- any fresh fruit of your choice
- melted dairy-free chocolate
Hope you enjoy!
Other healthy chocolate desserts you may enjoy:
This Edible Eggless Chocolate Chip Cookie Dough (Paleo, GF, Vegan) recipe. It’s a yummy cookie dough recipe that can also be made into cookies! It’s hard to stop eating them once you start.
This Vegan Chocolate Mousse from Eat at Our Table. It’s rich and smooth and looks incredibly delicious!
These Dairy-free Fudgesicles by Tessa the Domestic Diva look so yummy and are made with good-for-you ingredients. They can easily be made sugar-free and Vegan.
This Dairy-free Chocolate Mousse from Tessa the Domestic Diva looks like it has the perfect mousse consistency, all while being dairy-free!
Paleo Vegan Chocolate Pudding (Gluten-free)
- 1 1/2 cups almond milk
- ¾ cup coconut cream ( Savoy is my favorite )
- 1/3 cup maple syrup
- 4 Tablespoons unsweetened cocoa powder
- a dash of salt
- 1 tsp vanilla extract
- 3 Tablespoons tapioca flour
- Place all the ingredients into a saucepan, and mix with whisk (it will be lumpy). Heat over medium heat. Whisk until everything is more uniformly combined and starts heating up. Let the mixture cook without mixing until it starts boiling and then start whisking again. Cook until the mixture starts to thicken. Once the mixture thickens, whisk the mixture a little bit to blend everything together. Make sure not to mix too much though at this point. It will thicken fast at the end and if you stir too much, it gets sticky. The pudding only needs to cook for 5-6 minutes total( from the time you turn on the heat till it is done).
- Refrigerate for 2-4 hours
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15 Comments on “Paleo Vegan Chocolate Pudding (Gluten-Free)”
Thank you. I guess I need to look again. I’m keeping your recipe. It looks delicious. I love chocolate pudding I just needed to make some vanilla now. Thanks for answering. I will be trying your chocolate soon.
Sounds great. Can I make this vanilla? Please help. I found a vanilla before but got lost off phone. I need to make pudding but not chocolate. I want to use tapioca flour. Not many recipes out there for tapioca flour/starch especially in vanilla. Will rate once I make it.Thank you in advance for your help.
I have never made this pudding vanilla before, but I did a quick check on google and there looks like there are some good ones out there! I’m sorry I couldn’t be more help! This makes me think I need to start experimenting to add a recipe on my blog.
My mom loves chocolate pudding and every summer I visit her back home. Even better that this is a dairy-free version that she can enjoy guiltlessly.
I have been looking for a good vegan pudding recipe and I’m happy I found yours, it looks absolutely scrumptious!
This looks so creamy! I’ve been in a chocolate mood lately and this will be just perfect to satisfy that craving.
This reminds me of the chocolate pudding I had on holiday in Paris! Rich, creamy, and dreamy!
I just spent the entire day cleaning my basement. I deserve chocolate pudding!!! So glad this is easy because I don’t have much energy left but I have worked up an appetite!
I always enjoyed traditional tapioca pudding, so I can see that tapioca flour would have good flavor, but of course without the pearls. And chocolate of course… I’m going to pass this on to a friend who can’t have corn and misses pudding.
wow this looks soooo good. It’s super easy to whip this up that’s why I love this recipe. I’m saving this for sure… and making for my family and myself very soon.
So good! I love that this is gluten free and dairy free! I’m due with #2 in just a few weeks and my first had a milk protein allergy so I had to cut out dairy for months. Tucking this recipe away so I can get my chocolate fix if needed again!
This looks so perfectly creamy that it’s hard to believe that it’s vegan! I’ve never used tapioca flour as a thickener before and I’m clearly going to have to give it a try. What I like best about this recipe is that it’s so quick and easy to make!
It sounds really easy to make! And it looks incredibly rich and tasty!
It looks like you managed to get the absolutely perfect, creamy texture in the end. Delicious!
I agree with you about the chia seed chocolate pudding. It’s like tapioca, but leaves seeds in your teeth. Sometimes, you want a creamy pudding. I love that this recipe uses easy to find ingredients, and it looks so good that I may cause my computer to short circuit from drooling on it. I’m definitely bookmarking this one to make soon.