Recipe courtesy of Erin Jeanne McDowell

Dairy-Free Double Chocolate Pudding

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  • Level: Easy
  • Total: 2 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: about 6 servings (depending on the size of your serving containers)
This creamy pudding is made with almond milk but becomes beautifully thick and chocolatey in just a few minutes on the stove. The hardest part of this recipe is having the patience to let it cool!



  1. Place six 4- to 6-ounce heatproof serving dishes on a rimmed baking sheet and make room for that baking sheet in your refrigerator.
  2. In a small bowl, whisk 1/4 cup of the almond milk with the cornstarch to combine. When the mixture is well combined, transfer it to a medium pot and whisk in the remaining 1 1/2 cups almond milk.  
  3. Whisk the maple syrup, cocoa powder and fine sea salt into the almond milk and bring the mixture to a simmer over medium-low heat, whisking constantly. The mixture will begin to bubble slightly around the edges and noticeably thicken, 2 to 3 minutes. When it does, remove the pot from the heat and stir in the chocolate and vanilla extract until they are both fully incorporated. 
  4. Spoon or pour the pudding into the serving dishes. Cover each pudding with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate the puddings until chilled, from 2 hours up to 5 days.  
  5. Once the puddings are chilled, top with flaky salt. Serve immediately.

Cook’s Note

If you have allergy concerns, check the labels or contact the manufacturers to make sure the ingredient was not produced in a facility with milk.