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!
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.