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.
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!).
Vegan Chocolate Vanilla Pudding Cups Ingredients
- 2 cans full fat coconut milk
- Unsweetened almond milk
- Cocoa powder
- Pure vanilla extract
- Maple syrup
- Arrowroot starch
Rodelle’s pure vanilla extract gives the vanilla pudding its distinctive flavor while enhancing the sweetness of the decadent chocolate pudding.
Other Pudding Recipes:
Coconut Chia Pudding with Mango and Blackberries
Vegan Chocolate Vanilla Pudding Cups
Vegan Chocolate Vanilla Pudding Cups made with rich Rodelle chocolate cocoa powder, coconut milk, almond milk, maple syrup, and pure Rodelle vanilla extract. An easy gluten-free, dairy-free pudding recipe!
Ingredients
Vegan Chocolate Pudding
- 1 1/2 cups (1-13.5oz can) full-fat coconut milk
- 1/2 cup unsweetened almond milk
- 4 tablespoons unsweetened cocoa powder I use Rodelle
- 3 tablespoons arrowroot starch
- 4 tablespoons maple syrup
- pinch of salt
- 1 teaspoon pure vanilla extract I use Rodelle
Vegan Vanilla Pudding
- 1 1/2 cups (1-13.5oz can) full-fat coconut milk
- 1/2 cup unsweetened almond milk
- 3 tablespoons arrowroot starch
- 4 tablespoons maple syrup
- pinch of salt
- 1 tablespoon pure vanilla extract
Instructions
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.
bella says
This recipe is SO taking me back to my childhood! I cannot wait to make these!
Elizabeth says
Oh goodness, I LOVE pudding! These little pudding cups look so sweet and perfect, and I love knowing that they’re brimming with so much flavor.
Sonja says
These look SO good! Totally bringing back childhood memories. :)
MH says
Only for the vanilla pudding part (since I didn’t need the chocolate section, yet). I needed some pudding to pair with some homemade jam and granola for a fun parfait for brunch with the girls. OMG!!! This pudding came together so fast and it tastes amazing. I will definitely be making it again in the future.
Tessa says
Thank you!! That is so great to hear. I’m glad it worked well for your girls brunch!