This is my vegan chocolate pudding recipe with a touch of peppermint. I came up with this flavor combination for a holiday desserts class I was teaching this year. It is similar to a previous quick and easy pudding recipe I posted here a while ago, with a subtle and festive touch of peppermint. This recipe is almost fool proof and only takes several minutes to prepare. It is very nice served warm but can also be served cold as well. If you are craving a sweet treat and don’t have a lot of time on your hand, this is the recipe for you! you don’t have to wait for the holidays to cozy up with this creamy pudding.

Varying ideas:

For a “Nutella” flavor swap the peppermint extract with hazelnut extract and mix in a tablespoon of hazelnut butter after removing from heat. Garnish with chopped hazelnuts before serving. I like using this Hazelnut butter for my recipes.

I once used this pudding recipe with kids to make dirt pudding. For the “mud” layer we used this pudding, for the “dirt” layer grounded chocolate oreo cookies and topped it with vegan gummy warms. The kids loved it!

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Quick and Easy Chocolate Pudding
festive vegan chocolate pudding
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Rating: 0
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Course Dessert
Cuisine American
Prep Time 5 Minutes
Cook Time 5-10 Minutes
Servings
Cups
Ingredients
Course Dessert
Cuisine American
Prep Time 5 Minutes
Cook Time 5-10 Minutes
Servings
Cups
Ingredients
festive vegan chocolate pudding
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare all of the ingredients ahead and set aside for convenience of preparation. Combine the organic cane sugar and salt in a medium saucepan. Sift in the cocoa powder and cornstarch into the pan, stirring to blend the ingredients and whisk in the almond or coconut milk.
  2. Place the pot over medium-high heat and cook, whisking frequently, until the mixture begins to thicken and is close to a boil. This can take as long as 5 minutes. Whisk vigorously, reaching down around the bottom and sides of the saucepan. Watch that the bottom of the saucepan doesn't scorch when the pudding starts to boil and bubble. The pudding will thicken fully at the the boiling point. Immediately lower the heat and cook at a gentle boil for another minute, stirring frequently with a silicone spatula. Remove the saucepan from the heat and add the chopped chocolate and vanilla, stirring with the spatula until the chocolate has melted.
  3. Immediately, spoon the pudding into individual bowls and enjoy. Serve warm for best flavor but it’s yummy when cool too. Can be stored, covered and refrigerated, for up to 4 days.