Vegan Chocolate Pudding (soy-free, nut-free)

February 8, 2013 By Leanne Vogel December 6, 2018

I had every intention of coming up with a bunch of Valentine’s Day recipes for you, but wouldn’t you know it, the big day is next week and I’m just getting my head into the Valentine’s Day dairy-free recipes zone.

Since getting back from New York last week, I’ve been in a frenzy to finish the last half of the recipes for my cookbook.

Keto shopping lists, recipes, and more! Start keto with this FREE 5-step guide.

I'm ready!

Yes, a Healthful Pursuit cookbook! And it’s not just any cookbook… it’s a grain-free, vegan dessert e-cookbook loaded with healthy dessert recipes and grain-free concepts that you’ve never seen on the blog, or anywhere for that matter. It has limited nut recipes, everything is soy-free, refined sugar-free… it’s going to be crazy good.

Stay tuned for more information in the weeks to come…

But for now, let’s eat dairy-free pudding, shall we?

To print, email or text this recipe, click here.

4.3 from 7 reviews

Vegan Chocolate Pudding (Soy-free, Nut-free)

Author: Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4

A dairy-free pudding with just 5 ingredients. Velvety smooth, rich, and only 200 calories per serving. You wont believe that it's made with beans!

Ingredients

1½ cups cooked white "navy" beans
¾ cup unsweetened non-dairy milk
3 ounces dairy-free semi sweet chocolate
¼ cup coconut sugar
Pinch sea salt
1 teaspoon gluten-free pure vanilla extract
Fresh mint, optional

Instructions

Place beans and milk in the bowl of your food processor or blender and puree until ultra smooth, about 2 minutes. Set aside.
Place chocolate, coconut sugar and salt in the bowl of your double boiler. If you don't have a double boiler, just place in a metal or glass dish over a boiling pot of water. Allow chocolate to melt, about 5 minutes.
Remove chocolate from the heat and stir in navy bean mixture. Continue to whisk for 2-3 minutes.
Pour into 4 cups, glasses or jars and serve immediately or cover with plastic wrap and cool in the fridge for a couple of hours. Will keep for 3 days in the fridge.

View nutrition information (once on page, scroll down)

Don’t worry… I wouldn’t have put beans in here if I felt it really didn’t work in this recipe. Navy beans are especially silky and smooth, perfect for this pudding!

Just look at that pour shot. Nothing but velvety goodness here, friends.

Once the chocolate is melted with the sugar, add your “cream” and whisk!

Pour into random cups, jars, or tealight holders. I LOVE these for desserts – they’re cheaper than glasses and they’re a perfect portion size.

You can either eat the pudding warm if you’re into that kinda thing, or cover with plastic wrap and chill in the fridge. Best part is, this pudding doesn’t develop pudding skin. Yay!