The most luscious vegan chocolate pudding, sweetened with maple syrup. It’s made easily in the blender and no cooking is required. 

This rich chocolatey deliciousness is made with guilt free, good-for-you ingredients, but tastes like a decadent chocolate treat. It’s dairy-free, egg-free, nut-free and refined sugar-free. 

All You Need:

• Oat milk
• Cocoa powder 
• Tahini
• Maple syrup
• Vanilla extract or caramel essence
• Coconut oil
• Salt

The chocolate pudding firms up in the fridge with a tick, creamy consistency. If you find the texture is too firm, let the jars sit at room temperature for 15 minutes before serving. 

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Chocolate Pudding (Vegan)

Course Dessert

Ingredients

• 1 ¼ cups plant milk (I used oat milk)
• 1 cup (70g) cacao powder
• ½ cup (130g) tahini
• ¼ cup + 3 tbsp (130g) maple syrup
• 1 tsp caramel essence
• ¼ tsp fine sea salt
• 3 tbsp (40g) melted coconut oil

For Serving (optional):

• Shaved chocolate and berries

Instructions

• Combine oat milk, cocoa powder, tahini, maple syrup, caramel essence and salt in a blender.
• Blend on medium speed until well combined, about 30 seconds, scraping down the sides of the blender.
• Add the melted coconut oil and blend until combined, about 20 seconds. The pudding will be runny at this point, but it will firm up as it chills.
• Pour the pudding into 4 individual jars.
• Chill until firm, at least 2 hours.
• Serve with toppings if desired.

  Recipe inspired by BojonGourmet