This post has been sponsored by Rodelle. As always, all opinions expressed are my own. Thanks for supporting the brands that support Salted Plains!
When I was growing up, finding a pudding cup in my lunchbox pretty much made my day. I ate it slowly and deliberately, layer by layer, until the very last spoonful was gone.
Truth be told, I don’t think this layered pudding cup ritual of mine has changed one bit. But the ingredients sure have.
In order to make a dairy-free chocolate and vanilla pudding cup that is rich in flavor but with healthier, real food ingredients, I’ve partnered with Rodelle for a pudding snack that you’ll want to savor (and devour!).
And when I tell you the ingredients are real and simple, I mean it. No hydrogenated vegetable oil or Yellow #5 here! Take a look at what you’ll need.
Vegan Chocolate Vanilla Pudding Cups Ingredients
- 2 cans full fat coconut milk
- Unsweetened almond milk
- Cocoa powder
- Pure vanilla extract
- Maple syrup
- Arrowroot starch
The magic makers here are the cocoa powder and the vanilla extract. Using high quality unsweetened baking cocoa from Rodelle adds a rich and smooth chocolatey flavor that puts this chocolate pudding over the top.
Rodelle’s pure vanilla extract gives the vanilla pudding its distinctive flavor while enhancing the sweetness of the decadent chocolate pudding.
The hardest part about this homemade pudding recipe is waiting for it to set. From there, layer the pudding in small jars or containers for happy lunches, snacks, and desserts!
Other Pudding Recipes:
Vegan Chocolate Vanilla Pudding Cups
Vegan Chocolate Pudding
- In a medium saucepan, add coconut milk and almond milk over medium heat. As the milk starts to warm, whisk in cocoa powder and arrowroot starch until completely dissolved.
- Whisk in maple syrup and salt. Stir mixture frequently until it comes to a low boil. The mixture should start to thicken.
- Once at a low boil, let it bubble and cook for about one minute more, while stirring, then remove from heat. Stir in vanilla extract. Transfer to a glass bowl and set aside as you start vanilla pudding.
- In another small or medium saucepan, add coconut milk and almond milk over medium heat. As the milk starts to warm, whisk in arrowroot starch until completely dissolved. Whisk in maple syrup and salt. Stir mixture frequently until it comes to a low boil. As before, the mixture should start to thicken.
- Once at a low boil, let it bubble and cook for about one minute more, while stirring, then remove from heat. Stir in vanilla extract. Transfer to a second glass bowl and allow to cool for 2-3 minutes.
- Press a piece of plastic wrap onto the surface of the pudding as you cover each bowl. Refrigerate until pudding has completely set (at least 1-2 hours) before transferring into smaller individual containers.
- Assembling Chocolate Vanilla Pudding Cups: I like to use 4oz jars or food storage container with lids. Spoon chocolate pudding into bottoms of jars, followed by vanilla pudding, and topping each off with another layer of chocolate. You will probably have enough vanilla pudding left to make at least one vanilla pudding cup if desired.
- Keep refrigerated for 3-4 days.