Creamy Chocolate Cashew Pudding

Vegan Chocolate Pudding

Thanks to Sprouts Farmers Market for sponsoring this post

Pudding? With no sugar, no cream, no eggs, no whole milk?

Does that also mean it’s NO GOOD?

Absolutely NO.

It’s SO good. Everyone in my house was surprised by just how good after polishing off every last jar only to learn it was dairy-free, sugar-free, vegan, and nutrient-rich.


The creaminess in the pudding owes to a half cup of cashews, which soak overnight in any kind of milk you like: Plant milk if that’s your fancy, cow’s milk if it’s not. Also soaking in there are a few Medjool dates, after which the whole lot gets whizzed in a blender and then thickened in a pot on the stove.

Vegan Dark Chocolate Pudding

At that point, the sweetness is not quite up to snuff, so I added an ingredient I’ve been tinkering with lately:  liquid stevia from Sprouts Farmers Market. Stevia is a low-calorie sweetener derived from the leaves of the stevia plant. Historically I’ve been slow to the stevia train because I haven’t loved the flavor. But a few teensy drops works wonders (plus, I find the Sprouts’ liquid version has a more appealing taste than the more common powdered form).

So give this pudding a whirl …and see what your family thinks of vegan, dairy-free, sugar-free (and delicious) chocolate pudding. If you want to top it with dairy-full/vegan-free whipped cream, be my guest.

Looking for more better-for-you chocolate treats? Check out these Chocolate-Dipped Tahini Almond Butter Cookies, these Double Chocolate Zucchini Cupcakes, or this Dark Chocolate Super Food Bark.

Best Vegan Dark Chocolate Pudding

Vegan Chocolate Pudding
5 from 2 votes

Vegan Chocolate Cashew Cream Pudding

This decadent-tasting chocolate pudding is vegan and sugar-free. More importantly, it’s creamy and delicious thanks to cashews, dates, dark chocolate, and just enough sweetness to make it a “can I have seconds” kind of dessert.

Course Dessert
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 210 kcal
Author Katie Morford


  • ½ cup raw cashews
  • 2 cups milk oat or cow’s milk
  • 3 medjool dates, pits removed
  • 3 tablespoons cocoa powder
  • 2 tablespoons cornstarch, Anson Mills makes a non-GMO brand, if desired
  • 1 teaspoon vanilla extract
  • teaspoon kosher salt
  • ¼ cup dark chocolate chips, see notes
  • Sprouts liquid stevia drops to taste (or maple syrup, agave, or honey to taste)


  1. Put the cashews and pitted dates into a medium bowl and add the milk. Refrigerate 8 hours or overnight.
  2. Pour the cashews, dates, and milk into a blender. Add the cocoa powder, cornstarch, vanilla extract, and salt. Blend until creamy smooth with the cashews and dates completely pureed.
  3. Transfer to a small saucepan and set over medium-high heat. Cook until the liquid thickens, stirring consistently with a whisk and scraping down the sides regularly. The pudding is ready when it leaves a trail when you run the whisk through the center (it will continue to thicken as it cools). Remove from heat and immediately add the chocolate chips. Whisk until melted into the pudding.
  4. Taste the pudding and add liquid stevia to taste (or use a little maple syrup, honey, or agave, if you prefer). The amount depends on the type of milk used, since they vary in sweetness. Take it slow, figuring anywhere from 1 to 5 tiny drops of stevia or a few tablespoons of maple syrup/honey/agave. 

  5. Transfer to 4 small jars or dishes. Cover and refrigerate until ready to serve. 

Recipe Notes

If you want this completely sugar-free, look for stevia-sweetened chocolate chips, such as Lily's brand. Alternatively, use dark chocolate chips.


04.17.2018 at9:56 AM #

Kathy Ainsworth

I am allergic to caffeine so had to give up chocolate which I LOVE so am going to try it with carob powder and carob chips! Hope it is yummy. 😊

04.17.2018 at3:31 PM #

Katie Morford

Oh boy, that would be a challenge! I would think carob powder and chips would work here. My understanding is that’s a one-to-one ratio when you substitute carob for cocoa (but you probably already knew that 🙂
Hope it works out!


04.20.2018 at8:57 PM #

Marcia Smart

Need to try this!! Sounds delicious…

04.20.2018 at8:57 PM #

Katie Morford

I’m sure you’ll find some fabulous way to put your personal spin on it 🙂

04.21.2018 at8:22 AM #

Katie Morford

It’s surprisingly easy and seems pretty flexible too. I’ve made it with both regular chocolate chips and stevia chocolate chips; I’ve also sweetened it with a little honey or maple syrup at times, stevia other times. .. All good!

04.22.2018 at6:19 PM #

Kathy Ainsworth

Hi Katie,
The carob works for the Vegan Chocolate Cashew Cream Pudding. I did not add the 1/4 C of carob chips at the end because they can be a little strong but I did sprinkle them on the top. I sweetened with Stevia. I am content with my replacement for chocolate pudding. 😊

04.22.2018 at6:19 PM #

Katie Morford

Thank you so much for sharing your feedback. I’m glad it was a success!

Post Your Comment

Your email address will not be published. Required fields are marked *

Recipe Rating