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Almond Milk Chocolate Pudding

Almond Milk Chocolate Pudding


"This is a super easy pudding that can be adapted as needed to be both vegetarian or vegan. It is low-fat and a responsible snack for those watching their diet but seeking a sweet chocolate dessert. A very versatile pudding recipe that is easy to modify. Can be eaten warm, if preferred."
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55 m servings 213 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
  2. Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.


  • Cook's Notes:
  • If desired, you can garnish with chocolate sandwich cookies, chocolate chips (great when served warm), vanilla wafers, or graham crackers. I like lining a casserole dish with chocolate wafer cookies or chocolate grahams and filling with pudding - banana pudding style!
  • Bananas are also great with this if you want to make a chocolate banana pudding.
  • One to two tablespoons of instant coffee granules can be added to dry mix to convert to a chocolate mocha pudding (you may wish to increase the sugar slightly)!
  • Add 1/2 shot of rum in place of vanilla, if preferred.
  • Can be made with any type of milk (dairy, non-dairy, soy, fat free, or any flavor almond milk)!
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 5
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Works great, is delicious, and is very flexible! I tried the recipe with half unsweetened almond milk and half regular dairy milk. I substituted the sugar and used brown sugar, and only used ha...

Super recipe. Super-duper easy. Instead of vanilla, I added cayenne pepper powder. I did not add the butter. It thickens quite quickly, so keep your eye on it. Thank you for the recipe.

Very good. I used soy milk and used 1/2c sugar and extra coca powder because I think more chocolate is always a good thing!

Sounds FABULOUS! I can't wait to make myself a batch... BUT Before I do, I have a question: The recipe says it yields "6 servings," but I'm not entirely certain if my idea of a "serving" is the ...

Brilliantly easy and perfect. I used homemade almond milk and decreased the sugar to 3/4 cup. I also used raw cacao powder instead of regular baking cocoa. It's a chocoholic's delight. I want to...

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