This easy vegan chocolate pudding is rich, creamy, and deeply chocolatey, with two luxurious layers that feel both indulgent and light. One layer is airy and mousse-like, while the other is darker, thicker, and intensely chocolate-forward. It comes together quickly in a blender and sets beautifully in the fridge, making it a perfect dessert for both everyday cravings and special occasions.
Why You’ll Love This Recipe
This pudding delivers big chocolate flavor with minimal effort. It uses simple pantry ingredients and requires no baking at all. The texture is customizable, allowing you to enjoy it as a soft pudding or a fluffier mousse depending on how long you chill it. It is naturally dairy-free and gluten-free, with easy options to make it soy-free, nut-free, or coconut-free. The two-layer presentation also makes it feel elegant and special, even though it is very easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the creamy chocolate mousse layer
1 cup raw cashews
1 can (15 ounces) full-fat coconut milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons unsweetened cocoa powder
1/4 teaspoon fine salt
3 tablespoons granulated sugar
For the darker chocolate layer
1/4 cup semi-sweet chocolate chips
For topping (optional)
1 teaspoon unsweetened cocoa powder or finely grated dark chocolate
Directions
Start by preparing the cashews. Place the raw cashews in a heatproof bowl and cover them with hot water. Let them soak for at least 15 minutes, or up to 1 hour for the smoothest texture. Drain well.
Add the soaked cashews to a high-speed blender along with the coconut milk, vanilla extract, almond extract, cocoa powder, salt, and sugar. Blend for 1 minute, then let the mixture rest for 5 minutes. Blend again for another minute. Repeat this process until the mixture is completely smooth and slightly fluffy.
To make the darker chocolate layer, set up a double boiler. Add the chocolate chips to a heatproof bowl and place it over gently simmering water. Stir until the chocolate is fully melted and smooth, then remove from heat.
Add half of the blended chocolate mousse mixture to the melted chocolate and stir until fully combined. If the mixture becomes too thick or difficult to mix, place it back over the double boiler for a few seconds and stir gently until smooth.
Divide the darker chocolate mixture evenly between serving cups or bowls. Place them in the freezer for 15 to 30 minutes, just until the layer is slightly set.
Remove the cups from the freezer and carefully pour the remaining mousse mixture over the top of the darker layer. Smooth the surface if needed.
Refrigerate the pudding for at least 1 hour before serving. Just before serving, dust with cocoa powder or sprinkle with grated dark chocolate if desired.
Servings and timing
This recipe makes 4 servings.
Preparation time is approximately 15 minutes, with an additional 1 hour and 30 minutes of chilling and setting time. Total time is about 1 hour and 45 minutes.
Variations
For a nut-free version, replace the cashews with 1 cup of coconut cream, using only the solid white portion from a chilled can of full-fat coconut milk.
For a coconut-free version, use 2 cups of soaked raw cashews and blend them with 3/4 cup water or unsweetened non-dairy milk instead of coconut milk.
For a sweeter dessert, increase the sugar to 4 tablespoons. For a darker, more intense chocolate flavor, reduce the sugar slightly and use dark chocolate chips.
For a frozen dessert, freeze the fully assembled pudding for about 30 minutes before serving to create a texture similar to chocolate mousse or soft ice cream.
Storage/Reheating
Store the chocolate pudding covered in the refrigerator for up to 3 days. This dessert is best enjoyed chilled and does not require reheating. If frozen, let it sit at room temperature for 5 to 10 minutes before serving to soften slightly.
FAQs
Can I make this pudding without a high-speed blender?
Yes, but the texture may not be as smooth. A high-speed blender is recommended for the creamiest result, especially when blending cashews.
How do I make the pudding sweeter?
You can add an extra tablespoon of sugar or use a sweetener of your choice, adjusting to taste.
Is this pudding suitable for kids?
Yes, it is made with simple, plant-based ingredients and has a mild, chocolatey flavor that most kids enjoy.
Can I use maple syrup instead of sugar?
Yes, you can substitute 3 tablespoons of maple syrup for the sugar, though the texture may be slightly softer.
What makes this pudding two-layered?
Half of the mousse is mixed with melted chocolate to create a thicker, darker layer, while the remaining mousse stays lighter and fluffier.
Can I prepare this dessert ahead of time?
Yes, it is an excellent make-ahead dessert and can be prepared a day in advance.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I skip the almond extract?
Yes, the almond extract is optional and can be omitted without affecting the overall texture.
How long does it take to fully set?
The pudding sets enough to serve after 1 hour in the refrigerator, but it will firm up more if chilled longer.
Can I serve this as a filling or topping?
Yes, it works well as a cake filling, a topping for other desserts, or even frozen and scooped like ice cream.
Conclusion
This easy vegan chocolate pudding is a simple yet decadent dessert that delivers rich flavor and a beautiful layered texture with very little effort. Whether you enjoy it as a creamy pudding, a light mousse, or a frozen treat, it is endlessly versatile and satisfying. With flexible ingredient options and a quick preparation time, it is a dessert you’ll find yourself making again and again.
This easy vegan chocolate pudding features two decadent layers—one rich and dark, the other light and mousse-like. It’s dairy-free, gluten-free, soy-free, and can be made nut-free, making it a versatile and satisfying dessert for any occasion.
Ingredients
1 cup raw cashews
1 can (15 oz) full-fat coconut milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons unsweetened cocoa powder
1/4 teaspoon fine salt
3 tablespoons granulated sugar
1/4 cup semi-sweet chocolate chips
1 teaspoon unsweetened cocoa powder or finely grated dark chocolate (optional, for topping)
Instructions
Soak the cashews in hot water for at least 15 minutes (or up to 1 hour for smoother texture). Drain well.
Add soaked cashews, coconut milk, vanilla extract, almond extract, cocoa powder, salt, and sugar to a high-speed blender. Blend for 1 minute, rest for 5 minutes, then blend again until completely smooth and slightly fluffy.
Melt the chocolate chips using a double boiler. Once melted and smooth, remove from heat.
Stir half of the blended mousse into the melted chocolate until combined. If too thick, return to the double boiler briefly and stir gently.
Divide the darker chocolate mixture evenly among serving cups. Freeze for 15–30 minutes until slightly set.
Pour the remaining mousse layer over the darker layer. Smooth the tops if needed.
Refrigerate for at least 1 hour before serving. Garnish with cocoa powder or grated chocolate, if desired.
Notes
For nut-free version, use coconut cream instead of cashews.
For coconut-free version, use more cashews with non-dairy milk.
Adjust sugar to taste or substitute with maple syrup for a different flavor.
Pudding can also be served frozen for a firmer texture.
Best when chilled for at least 1 hour, but can be made a day ahead.
