This creamy chocolate pudding uses oat milk for dairy-free creaminess. I used to whisk up pudding nearly every week, but after going vegan none of the plant-milk options measured up. Then I tried oat milk, and it’s like old times! Actually, even better, because the pudding is healthier, kinder, and better for the planet. I use Oatly Full-Fat Oat Milk.
This chocolate pudding is best cold but good warm. Serve it plain or use it as a chocolate sauce over sliced bananas. I’ve added a new option: stirring in half a dairy-free chocolate bar for a step up in luxurious texture and taste. My Taster and I agree that this homemade chocolate pudding is excellent without this extra step, but try it if you want to splurge.
All these options make this way to make chocolate pudding a great “cook once, enjoy twice” recipe. Have it warm over bananas one night, then serve it plain and chilled the next day. Or give the kids the plain pudding and stir in extra chocolate for the grownups. I’ve used our local Escazu’s sea-salt bar for the ultimate splurge, but priced this recipe using the more widely available and less expensive 365 Organic Dark Chocolate Bar from Whole Foods.
In it’s plain, simple glory, Chocolate Pudding with Oat Milk costs $1.43 a serving, using many organic ingredients. Oatly Oatmilk isn’t organic, but it does come in a recyclable gable-top carton. I’m not willing to buy oat milk in a plastic bottle, even if the contents are organic. Of course, you can use other plant milks here if you want to, including almond, coconut, and cashew.