Discover the Best Vegan Triple Chocolate Pudding Recipe and indulge in a delicious and guilt-free dessert made with pantry staples.

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As Lent gently comes to a close, I find myself drawn to the quiet ritual of raiding the pantry to take stock of what remains from these 55 days of mindful, strictly vegan cooking. It’s a moment of creativity and restraint, where lentils, grains, cocoa, and jars tucked into corners become the foundation of one last stretch of nourishing meals and small indulgences. There is something deeply grounding in using what we already have, honoring the discipline of the fast while preparing, slowly and thoughtfully, for what comes next. Soon, the pantry will be restocked with butter, eggs, and dairy, ingredients that feel almost celebratory after weeks of simplicity, but for now, there is beauty in this in-between: a final act of resourcefulness before the return to abundance.

Ingredients for a Decadent Vegan Chocolate Pudding 

• Oatmeal chocolate Milk
• Unsweetened Coco Powder
• Honey or sugar
• Instant coffee
• Cornstarch or cornmeal

What Makes the Best Vegan Chocolate Pudding 

1. To ensure a silky and lump-free pudding, dilute the cornstarch cold water before adding it to the pudding mixture.
2. For a chocolatey depth of flavor, I added 1/4 cup of Dutch cocoa powder to the chocolate oat milk.
3. for an extra crunch, add some toasted coconut flakes.
4. For a Michelin star look, caramelize the banana in coconut oil and brown sugar. 

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Best Vegan Triple Chocolate Pudding Recipe

Nermine Mansour

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Prep Time 5 hours hrs

Cook Time 20 hours hrs

Course Dessert

Cuisine Egyptian

Servings 4 people

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Ingredients

  

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• ▢ 4 cups chocolate oat milk
• ▢ 4 tablespoons cornstarch, diluted in 1/4 cup of water
• ▢ ½ teaspoon vanilla
• ▢ ¼ cup unsweetened Dutch cocoa powder
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground cloves

Caramelized Bananas (optional)

• ▢ 1 medium banana, thickly sliced
• ▢ 2 tablespoons coconut oil
• ▢ 1 tablespoon light brown sugar
• ▢ ½ teaspoon cinnamon

For Decoration

• ▢ ¼ cup toasted hazelnuts, coarsely crushed
• ▢ 2 tablespoons coconut flakes
• ▢ 1 tablespoon chocolate curls
• ▢ 2 tablespoons unsweetened Dutch powder for sprinkling

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Instructions

 

• Make the pudding.  In a medium saucepan over medium heat, combine the chocolate oat milk, spices, instant coffee, and cocoa powder, and stir until all is well incorporated. Add the cornstarch diluted in water. Keep stirring for 15 minutes or until the mixture thickens.  Remove from heat, and pour it into a ramequin or a serving dish. Let it come to room temperature, and then chill in the fridge for at least one hour.
• Caramelize the banana slices. In a non-stick pan, over low heat, combine the coconut oil and the light brown sugar. When it starts to sizzle, add the banana slices (coated in the cinnamon and sugar mixture). Watch the pan as sugar burns so swiftly. Once the banana slices are coated with a tanned, amber-hued crust, remove and set them aside.
• Assemble the Dish. On the surface of the chilled pudding, sprinkle the Dutch cocoa powder and decorate with the hazelnut, coconut flakes, and chocolate curls (see video above).
• Serve it cold or at room temperature.

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