Vegan Chocolate Pudding

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 katiemorford


  • 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.