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2 No-Cook Vegan Dark Chocolate Pudding Recipes


Anyone else out there love dark chocolate as much as I do? And it has to be DARK.

Which brings me to the topic of chocolate pudding. I love the smooth, cold, creamy texture of chocolate pudding, but most of the store-bought kind is too sweet for me and/or contains artificial sweeteners or other ingredients I can’t pronounce.

I’ve been noticing LIVESTRONG.COM users asking for more vegan recipes. So I tried to figure out if I could make a healthy, vegan dark chocolate pudding that's around 200 calories a serving and contains no more than 12 grams of sugar.

After some searching, I found two different vegan dark chocolate pudding recipes made from unexpected healthy ingredients that completely surprised me. Check them out!

Five-Minute Vegan Dark Chocolate Pudding (With a Secret Ingredient)

This dark chocolate vegan pudding requires no cooking, and it’s ready to eat in about five minutes or less.

It's also made with a surprise main ingredient you won’t believe is in there: avocado. The avocado provides the healthy creamy fat in this dessert.

And don't be afraid of the "good fats": The American Heart Association recommends avocados as a source of monounsaturated fat. These fats help to reduce your risk of heart disease and stroke by lowering your LDL (the bad cholesterol) and raising HDL (the good cholesterol).

It was inspired by a recipe for Milk Chocolate pudding on PopSugar Fitness by raw vegan chef Matthew Kenny (of M.A.K.E. Santa Monica), but I massively cut down on the sweetener to cut down on calories and sugar content, and to make it taste more like DARK chocolate.

Read More: 15 Reasons to Cut Down on Sugar

(Check out the nutritional info for this recipe, and create and save your own healthy recipes using our MyPlate Calorie Tracker.)

Prep Time: 5 minutes
Serves: 6
Calories: 206
Protein: 6 grams
Sugar: 12 grams

2 medium avocados
1 cup organic unsweetened almond milk
3/4 cup organic cacao powder
1/3 cup maple syrup
1 teaspoon organic vanilla extract
1/4 tsp ground cinnamon 
1 pinch sea salt

1. Remove peels and pits from avocados and slice them.
2. Put the avocados into a blender, and add almond milk (or coconut milk).

3. Add organic pure maple syrup, cacao powder, vanilla extract, cinnamon and sea salt.

4. Blend on high until mixture is creamy.

5. Stir into six dessert cups and enjoy now, or put into refrigerator to chill for later.

6. Garnish with fresh organic raspberries!

No-Cook Vegan Chia Dark Chocolate Pudding

Chia seeds are a superfood that balance and stabilize blood sugar, improve insulin sensitivity, and are said to lowers cholesterol, and blood pressure and high blood sugar after meals - all three problems are considered "metabolic syndrome."

What's more, just one tablespoon of chia seeds contain three grams of protein in a tablespoon along with healthy omega-3 fats and five grams of fiber. You can buy them at your grocery store in the bulk foods section. Unlike flax seeds, chia doesn’t need to be ground up in order for its nutrients to be used by the human body.

If you like the texture of tapioca, you'll probably enjoy chia pudding. This recipe was inspired by a similar recipe I saw on Susan Voisin’s blog FatFree Vegan Kitchen.

I use unsweetened almond milk instead of soy milk and added quite a bit more cacao powder to the recipe. I also used agave nectar instead of stevia because I don’t like the taste of stevia.

(Check out the nutritional info for this recipe, and create and save your own healthy recipes using our MyPlate Calorie Tracker.)

Prep Time: 1 hour
Serves: 3
Calories per Serving: 200
7 grams
Sugar: 10 grams

1 cup organic unsweetened almond milk (or coconut milk)
3 tablespoons chia seeds
1/4 cup raw organic cacao powder
2 tablespoons agave nectar
1 teaspoon organic vanilla extract
1/4 cup fresh raspberries
1 pinch sea salt

1. Place the almond milk (or coconut milk), cocoa, vanilla extract, agave, and sea salt into the blender, and blend until cocoa is completely incorporated.

2. Empty blended mixture into a bowl, and add the chia seeds.

3. Stir well, making sure that all the seeds are moistened. Leave out on the counter and stir periodically (about every 15 minutes or so), breaking up any clusters that form.

Allow it to stand until the pudding has thickened and all liquid has been absorbed, at least an hour.
4. Refrigerate. Just before serving, stir in fruit. Serve topped with additional fruit.

Readers - Do you LOVE dark chocolate too? Do you think you’ll try one of these recipes? Do you want to see more or less vegan recipes on LIVESTRONG.COM? Let me know by leaving a comment below.


Jess Barron is VP of Editorial at LIVESTRONG.COM. Read some of her other health and fitness articles here. A longtime foodie and fan of Farmer’s Market food, Jess particularly loves heirloom tomatoes, fresh figs with burrata cheese, and anything with pumpkin or peanut butter in it! Her love for food fuels her desire to exercise daily. Some of her favorite workout routines include running, yoga, P90X, INSANITY, and mixed martial arts. Jess’s writing can also be found at She has appeared on MSNBC’s “The Most,” ABC News Now, and XM satellite radio and her writing has appeared on and Yahoo!

Follow Jess on Twitter @jessdandy. Also, you can add her on Google+ and follow her on Pinterest.

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