Creamy, chocolatey and comforting pudding that's dairy and soy free. Avocados make the perfect base for this delicious dessert.
Pudding lovers rejoice! Here’s one of the easiest, silkiest, richest and most delicious vegan chocolate pudding recipes ever!
Okay, the hyperbole is a bit thick today, but man, this five ingredient raw vegan chocolate pudding is pretty freaking awesome!
I ate spoonful after spoonful of this velvety pudding while I was trying to think of ways to improve upon it, but I couldn’t think of anything that would make it better. It was so simple and perfect, just as I remembered chocolate pudding from my childhood. Only this recipe isn’t anywhere near the same. This one is SO much healthier.
Instead of a heavy cream cholesterol bomb, this raw chocolate pudding is made with cashews, almond milk, a little sugar, vanilla, and a pinch of sea salt for good measure. Oh, and there’s cocoa in it, because, it wouldn’t be chocolate pudding without that little ingredient.
It must be the fall air, because my nesting instinct is in full force right now. I’m loving my kitchen again, and I’m all about decorating and making things cozy. Are you feeling the same way? It’s pretty awesome. I’m embracing the smells of cinnamon, nutmeg, pumpkin, and apple. And yes, I realize that chocolate pudding doesn’t fit in with this theme of aromas, but it does say comfort, and that seems to be my word of the season.
Okay, so you know that this chocolate pudding recipe made out of cashews is raw and that it only takes five simple ingredients, so how can it get any better? Ready to have your mind blown? It takes less than five minutes to make!! That is worthy of two exclamation points.
To make this blender chocolate pudding you must soak the cashews for at least a few hours to ensure that they get really soft and whip up into the smoothest dessert ever. You don’t want little pieces of nuts in your pudding. Or maybe you do? It wouldn’t be the worst thing, but I prefer mine as smooth as a baby’s bottom.
Once the cashews have absorbed the water and are squishy and plump, drain them and put them in a high powered blender. Add the cocoa powder, vanilla, sugar—you can use maple syrup—sea salt, and almond milk, and blend them all together until they look like this.
Looks good! Just a note, high powered blenders tend to heat things up when they work hard, so at first your raw vegan chocolate pudding will taste a little warm. If you want yours cold, put it in the refrigerator for a while.
This is the kind of dessert that you can feel good about eating. I actually spread some on my toast, like Nutella, and it rocked. You could also dip fruit it in. The sky’s the limit when it comes to this chocolate treasure.
Notes on the Sweetener: I used unbleached sugar to make this. You could use maple syrup, agave, or any other sweetener that you like. If you use something other than sugar make sure to add it slowly and taste as you go. The maple syrup will change the taste of the pudding a bit, so make sure you like maple before adding it.
Notes on the Almond Milk: Like the sweetener, you can use any plant-based milk that you like. Because different brands of milk contain different amounts of water, add a half of a cup and add more as you need it. My pudding was nice and thick, if you want yours to be thinner then add a little more.
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Raw Vegan Chocolate Pudding – Soy and Avocado Free
Equipment
- 1 Blender
Ingredients
- 2 cups of raw cashews – soaked in water for at least three hours
- 1 tablespoon of pure vanilla extract
- 2 tablespoons of sugar or sweetener of choice
- 2 tablespoons of cocoa powder
- A pinch of ground sea salt
- ½ to ¾ cups of almond milk or any plant-based milk
Instructions
- When the cashews are plump and squishy, drain the water and rinse them. Put them in a high powered blender along with the vanilla, sugar, cocoa powder, salt, and a half of a cup of almond milk. I have a Blendtec blender and I used the “soup” setting in the “whole foods” section. Blend the ingredients until they’re thick and creamy. If you need to add more milk add it by the tablespoon so it doesn’t become watery. Scrape the sides so you don’t get any pieces of nuts in the pudding. You want it to be perfectly smooth and creamy.
- Store in an airtight container in the refrigerator for up to a week.
- Enjoy!
Meghan says
Can you use a food processor rather than a blender?
Linda Meyer says
Hi Meghan! Yes, I'm sure that would work out fine. Enjoy, and let me know what you think.
Vegan Heaven says
What a great idea, Linda! Looks super delicious! 🙂
Linda Meyer says
Thank you Sina! 🙂
Annie says
This looks so decadent and delicious! Thanks for creating it! Excited to try 🙂
Linda Meyer says
Hi Annie! Thank you, please let me know what you think. 🙂
Mel | avirtualvegan.com says
This looks so smooth and luscious and well it's chocolate and that ames me very happy! :O)
Linda Meyer says
Thank you, Melanie! 🙂
Anjali @ Vegetarian Gastronomy says
YUM!!! Chocolate pudding anyday...love that this one is avocado free becase i've never been a huge fan of avo pudding. It really depends on the type of avocados...but cashews? yes please!
Linda Meyer says
It's really hard to mask the flavor of avocado. I've made it many times, but it takes so much sugar and cocoa. This is so much better!
The Vegan 8 says
This is definitely better than soy or avocado! I know avocado chocolate pudding is super popular, but to me I can taste the avocado, so that's just too weird to me. This looks like a perfect version!
Linda Meyer says
Thanks, Brandi! You're right, you have to put a lot of cocoa and sugar in the avo pudding to mask the flavor. I'll save them for guac! 🙂
Amy Katz from Veggies Save The Day says
Yum! I can't wait to try this pudding. I love that you used cashews!
Linda Meyer says
Thanks, Amy! Let me know what you think!
therawproject says
This version sounds wonderful, decadent and perfect for a treat. Thanks!
Linda Meyer says
You're welcome! Thank you, Christine. 🙂
Uma Srinivas says
Sounds very good! I like the avocado free part! Going robbery this soon:)
Linda Meyer says
Thanks, Uma!
veggiesdontbite says
Love a good rich chocolate pudding. Chocolate solves just about anything!
Linda Meyer says
It definitely helps! I just found out that I should carry a little dark chocolate with me when I run the marathon and eat it around mile 18. Apparently the caffeine and the other nutrients in chocolate are really helpful. Who knew? 🙂
kateringforveggies says
This really looks incredible! And your photos are stunning.
Linda Meyer says
Thank you so much! 🙂
Aimee | Wallflower Kitchen says
Just drooling all over my keyboard over here... I've actually not seen a cashew-based one before so I'm dying to try this!
Linda Meyer says
Hi, Aimee! You'll love this, it's so rich and creamy. It's given me so many ideas for other recipes. Cashews are so amazing.
Dixya @ Food, Pleasure, and Health says
i spent my whole weekend trying to create a perfect chocolate pudding (healthier of course)...it failed miserably. your version sounds great, esp that texture.
Linda Meyer says
I've been there, Dixya. Keep trying, you'll get it right. 🙂
Jenn says
Pudding is one of those things that instantly transport me back to my childhood. So simple, yet so delicious. The consistency of this healthy version looks so perfect! I'm definitely trying this!
Linda Meyer says
Same! I loved it so much, but I hated the rubbery top that would form after an hour or so. That doesn't happen with this pudding. Thanks, Jenn!
Dianne says
This looks so rich and creamy! I'm a huge fan of anything chocolatey! 🙂
Linda Meyer says
Thank you, Dianne!
Kelly Page (@TastingPage) says
Mmmm, looks so rich and delicious. A perfect sweet treat!
Linda Meyer says
Thanks, Kelly!
nicoleanndawson says
It is a great alternative for anyone NOT loving the avo pudding idea. Looks delicious.
Linda Meyer says
Thank you, Nicole! I like avo pudding, but you really need to add a lot of cocoa and sugar to mask the flavor.
Becky says
That looks awesome! So creative!
Linda Meyer says
Thanks, Becky!
Elizabeth Detrich says
Wow, that looks simply delicious. Cashew is so creamy, I prefer it to almond for my milk (and ice cream) any day.
I bet it would also taste yummy if one added a banana for a chocolate/banana pudding. This recipe has so many possibilities, thanks for sharing!
Linda Meyer says
Thank you, Elizabeth! Yes, bananas would be so good in this.
Strength and Sunshine says
That's what I like to see! Something different! Soy and avo free!
Linda Meyer says
Right!? I'm kind of obsessed with this stuff.