Fran Costigan's Blender-Made Vegan Chocolate Pudding, dairy-free, gluten-free

Fran’s Arizona Vegetarian Food Festival No-Cook Vegan Chocolate Pudding

This recipe makes 1 1/2 cups for 3 to 4 servings. This recipe calls for date paste, which I talk about in my Chocolate Ganache Torte blog post.

Course Dessert
Cuisine American
Yields 4 servings
Author Fran Costigan


  • 2/3 cup almond butter
  • 1 cup date paste
  • 6 tablespoons Dutch process cocoa powder, or use raw
  • 3 tablespoons coconut sugar or maple sugar
  • 1 1/2 tbsp tamari or shoyu
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract scraped
  • 6 to 8 tablespoons almond or soymilk, more as needed to adjust consistency
  • 1/2 teaspoon ancho chili powder, or to taste
  • 1/4 teaspoon cinnamon powder
  • pinch sea salt
  • 1 to 2 tablespoons coconut butter, optional


  1. Puree the almond butter, date paste, cocoa powder, sugar, tamari, vanilla and almond extracts in a blender or food processor until smooth. Add 6 tablespoons of the plant milk, the chili powder, cinnamon and salt, and blend or process until creamy.
  2. Taste the pudding and add more spice and / or more sweetener. If you want a still richer pudding, add the coconut butter.
  3. Before removing the pudding from the food processor, spoon a small amount into a small cup. Refrigerate for 15 minutes in order to judge the final consistency. If the pudding is too thick, add more plant milk.
  4. Chill for about an hour before serving in small bowls, with any of the following toppings, or your own choice: vegan cream, cacao nibs, grated chocolate, chopped nuts, sliced dates, cherries or berries