What is vegan chocolate pudding made of?

Vegan chocolate pudding is made without dairy or eggs. It often uses plant-based ingredients like sweet potatoes, avocados, silken tofu, or coconut milk as the creamy base. In this recipe, roasted sweet potatoes provide the perfect texture and subtle sweetness, while cocoa powder, maple syrup, and non-dairy milk create a smooth, chocolatey finish.

What can I substitute for milk in pudding?

Great dairy-free alternatives include cashew milk, soy milk, almond milk, oat milk, and light canned coconut milk. For best results in this recipe, use a creamier option like cashew or coconut milk. You can adjust the amount to reach your desired consistency.

Is Jell-O chocolate pudding vegan?

Traditional Jell-O chocolate pudding is not vegan . It contains milk and other animal-derived ingredients. Even some “instant” pudding mixes may require dairy to prepare, so always check labels or opt for homemade vegan versions like this one.

What does vegan chocolate use instead of milk?

Vegan chocolate replaces dairy milk with plant-based alternatives like almond milk, oat milk, or rice milk. Some chocolates also use cocoa butter (which is naturally vegan) to maintain richness and texture without any animal products.

Easy Mexican Vegan Chocolate Pudding Recipe

Description

This Vegan Chocolate Pudding is rich, creamy, and completely dairy-free—made with roasted sweet potatoes, cocoa, maple syrup, and a bold Mexican spice twist.

Ingredients

1 1/2 cups (280g) mashed cooked orange sweet potatoes

1/2 cup + 2 tbsp non-dairy milk (cashew, soy, or light coconut)

1–2 tbsp pure maple syrup

5 tbsp (25g) unsweetened cocoa powder

3 tbsp (32g) coconut sugar

1 to 1 1/2 tsp ground cinnamon

1/16 to 1/8 tsp cayenne (to taste)

1 tsp vanilla extract

1/4 tsp fine sea salt

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Instructions

1. Preheat oven to 400°F. Place sweet potatoes on a parchment-lined baking tray and roast for 45 to 60 minutes, until very soft.

2. Let sweet potatoes cool, then peel and mash until smooth.

3. Measure 1 1/2 cups packed (or 280g–300g) of mashed sweet potato and place in a food processor.

4. Add non-dairy milk, cocoa powder, maple syrup, coconut sugar, cinnamon, cayenne, vanilla, and salt.

5. Blend until completely smooth, scraping down the sides as needed.

6. Taste and adjust milk or sweetener, depending on the sweetness of your sweet potatoes.

7. Transfer to a sealed container and chill for at least 2 hours before serving.

Notes

For a milder flavor, omit the cinnamon and cayenne.

Store in the refrigerator in an airtight container for up to 4 days.

Not freezer-friendly. Best served cold.

Can be layered into parfaits or topped with vegan whipped cream.