Total Time
Prep 5 mins
Cook 5 mins

Rich chocolate pudding from scratch that doesn't take any longer than box pudding to prepare. Recipe from

Ingredients Nutrition


  1. Combine cocoa powder, corn starch, salt in a 1 quart saucepan. Add just enough soy milk to make a smooth paste. Gradually stir in rest of the soy milk and agave nectar or honey.
  2. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and stir in vanilla. Pour into serving dishes and chill. Serves 4.
Most Helpful

This pudding is delicious and I thank you for posting. My cousins kids are allergic to dairy and also have celiac. They always feel left out because they can't eat most of the desserts at our family dinners, so I'm always looking for home made treats that they can enjoy. I am making them a chocolate peanut butter pie, and am substituting vegan ingredients, so this pudding is very helpful! PS. I did reduce the sweetener a little bit, and used regular sugar and corn syrup combo.

manushag December 23, 2015

Easy, tasty, and nearly gone (yes, I'm eating it still hot here at the computer!) Could not ask for more in a quick dessert recipe. I used turbinado sugar in lieu of nectar or honey but otherwise stuck to recipe. Thanks for sharing such a delicious dish.

joop September 19, 2013

Yum!! This was much better than any other chocolate pudding I've ever had! I didn't realize I was out of vanilla extract but I had almond so I used that instead (less than what was called for though). I thought it was great! My BF weirdly thought that it was chocolate raspberry flavored :) I think next time I'll cut back a bit on the agave though because I thought it was a tad too sweet. Thanks for sharing!

Keee October 10, 2012