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Healthy Chocolate Pudding – 6 Ingredients + NO Avocado!

A classic, creamy, rich and chocolatey healthy chocolate pudding recipe.

Classic homemade chocolate pudding recipe from @choccoveredkt... with just basic ingredients... cocoa powder, cornstarch, milk, vanilla...

Not that there is anything wrong with avocado… but sometimes you just want a real classic homemade chocolate pudding recipe without any surprise ingredients.

No avocado, no banana, no tofu or pumpkin.

As much as I love recipes where you can’t taste the hidden vegetable, such as in the famous Healthy Chocolate Cake, my everyday meals are usually much more simple.

This healthy chocolate pudding can be:

Soy-free / Sugar-free / Egg-free / Gluten-free / Nut-free / & Dairy-free!

Healthy Chocolate Pudding from @choccoveredkt... the classic recipe, without any hidden avocado, banana, or tofu. Continue reading:

In sixth grade, I went through a chocolate pudding phase, where I’d make a package of JELL-O chocolate pudding, add an obscene amount of Cool Whip to the top, and savor it slowly with a small spoon as I watched the Dallas Stars games.

(Hockey was another of my sixth-grade obsessions. I am a girl of many obsessions!)

This homemade healthy chocolate pudding is super creamy, chocolatey, and absolutely fantastic!

If you want to top it off, do yourself a favor and skip the hydrogenated-oil-laden Cool Whip in favor of my Coconut Ice Cream Recipe instead.

Healthy Chocolate Pudding - the classic recipe, without any hidden avocado, banana, or tofu. Continue reading:

And if you do want a recipe with avocado, be sure to try this one: Avocado Chocolate Mousse.

Feel free to test out different milks in this recipe to find your favorite taste and texture. If you use canned coconut milk, it is super thick and velvety like chocolate mousse.

I also love making the pudding with almond milk or cashew milk.

You can also change up the flavor if you wish, by adding a few drops of pure peppermint extract, maple extract, or even coconut extract along with the vanilla.

Still Craving Chocolate? Make Chocolate Truffles!

The Best Secretly Healthy Chocolate Pudding Recipe (Vegan)
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Healthy Chocolate Pudding – 6 Ingredients + NO Avocado!

A classic creamy and rich healthy chocolate pudding recipe.
4.97/5 (92)
Total Time 15 minutes
Yield 3 servings


  • 2 cups milk of choice OR canned coconut milk
  • heaping 1/8 tsp salt
  • 1/4 cup dutch cocoa powder
  • uncut stevia to taste OR 1/3 cup sugar, pure maple syrup, or honey
  • 1/2 cup milk of choice + 3 tbsp cornstarch (I use non-GMO cornstarch – Readers reported success with arrowroot, although I have not tried)
  • optional 3.5 oz chocolate chips or broken-up bar
  • 3/4 tsp pure vanilla extract


  • Healthy Chocolate Pudding Recipe: Heat the 2 cups milk of choice in a saucepan with the salt, cocoa powder, and sweetener. Meanwhile, whisk the cornstarch and 1/2 cup milk in a small bowl until dissolved. When the 2 cups milk are warm, add the cornstarch mixture and bring to a boil. Once boiling, stir constantly for 2 minutes. Lower to a simmer for an additional minute, then turn off the heat. Once the heat is off, stir in the vanilla and broken-up chocolate pieces until the chocolate melts. Transfer the pudding to the refrigerator to thicken. It gets thicker the longer it sits and will be ready to consume after a few hours or overnight.  *Note: I’ve only tried this recipe with Dutch cocoa powder so can’t vouch for the taste if regular unsweetened cocoa powder is used in its place. But you are always free to experiment!
    View Nutrition Facts


*Try topping the recipe with Coconut Whipped Cream!

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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More About The Cookbook

4.97/5 (92)

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Published on June 25, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Kayla says

    This is a new family favorite! I made it twice, once with arrowroot powder and once with cornstarch. The only difference was texture. The arrowroot batch was slightly gummy and the cornstarch batch was thicker. I preferred the cornstarch but my mom preferred the arrowroot so I think either one is just fine! My dad, who is a harsh critic, raved about this and wants me to try it in a pie crust.

  2. Trisha says

    Hello! I think this is super misleading! I think you should not advertise this as nut free! It is not nut free! I clicked on this because I have a tree nut allergy, I saw “nut free” so I clicked and then was immediately disappointed because I saw coconut milk. Coconuts are a tree nut and typically give people the same harsh reactions as other tree nuts. So maybe say “peanut free” instead? It looks great, but misleading. Thank you!

  3. Jackie N. says

    This pudding is amazing!! I used raw cacao powder (in an attempt to increase my iron intake) and I had some little 72% cocoa chocolates left over from Christmas that I weighed out and added as well. As soon as a batch is gone, I make another one! So good! Thanks for sharing this recipe

  4. Kim says

    Made these twice now, really lovely texture and great chocolate taste. I have found they develop a “skin” on top but overcame that by inverting them on the serving dish (so top down) and served with fresh raspberries and vegan coconut yogurt – absolutely hits the mark and not an avocado in sight – thank you!

    • Barb says

      I pour my pudding into individual servings (portion control) and immediately cover it with plastic wrap making sure that the wrap is touching the pudding everywhere. this helps prevent that film from forming.

  5. AudreyLover92 says

    I have made this 6 different times, and have always had an elasticity texture at the end. I’ve used coconut milk, regular milk, both tapioca, and arrowroot starch with each one. Tonight I used half the starch that I called for, and still have the elasticy thing as if I have used the whole amount. How do you get rid of the elastic you texture? It’s very good other than that really haha

  6. E says

    I just made it and am so anxious to see how it turns out! I used arrowroot as the thickening agent. I did notice a film kept forming above the top no matter how consistently I kept storing while it was boiling. Is there a way to solve this?

  7. Jayla says

    You can avoid a skin on it by placing saran wrap DIRECTLY onto the pudding while it’s chilling. 🙂 not sure about the ” film ” problem though.

  8. Carolyn says

    Just made this and tasted it every step of the way! I used whole dairy milk because I had too much of it in the fridge, regular old Hershey’s cocoa, arrowroot, coconut sugar, salt and vanilla as directed, and added a teaspoon of espresso powder to deepen the chocolate flavor. I agree that the arrowroot produces a slightly gummy texture, but for me it wasn’t a deal-breaker. I liked the subtle sweetness from the coconut sugar and am pleased with this recipe, as it’s a slightly better choice for my diabetic hubby than traditional pudding made with cane sugar.

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