Peppermint Chocolate Pudding
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: about 15 servings
Let this decadent vegan chocolate pudding infused with peppermint tea whisk you away for sweet delight on a winter day. Plus, it's super easy to whip up for a slew of guests.
Chocolate Crust
  • 1 ½ cups gluten-free flour
  • ½ teaspoon sea salt
  • 3 Tablespoons cocoa powder
  • 2 eggs
  • 4 Tablespoons butter or dairy-free butter option, melted
  • 2 ½ Tablespoons maple syrup
Chocolate Pudding
  • 7-8 Celestial Candy Cane Tea Bags
  • 4 ½ cups almond milk
  • 6 Tablespoons cornstarch
  • 2 teaspoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 ½ cups chocolate chips
  • ½ teaspoon sea salt
Whipped Cream
  • 3 cups of fresh whipped cream (or coconut whip for dairy-free/vegan)
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl combine, flour, salt, cocoa powder, eggs, butter, and maple syrup.
  3. Press into a greased 9x13 pan. Bake for 11-14 minutes.
  4. In a medium saucepan, add milk, candy cane tea bags. Set on low to medium heat.
  5. Stir every couple minutes. Continue to have on low heat for 10-15 minutes. Remove Candy Cane tea bags.
  6. In a small bowl whisk together cornstarch and ¼ cup almond milk.
  7. Add the remaining 2 cups of milk to a small pot and cook over medium low heat.
  8. Whisk in cocoa powder, vanilla extract.
  9. Slowly whisk in small bowl of cornstarch slurry. DO NOT STOP WHISKING. If you pour too quickly or whisk too slowly there will be cornstarch chunks.
  10. Fold in chocolate chip and stir until melted. Let mixture cool 15-20 minutes.
  11. Build Layered Chocolate Pudding Dessert on chocolate crust. Layer of chocolate pudding, whipped cream, chocolate pudding, etc.
  12. Optional: Top with chocolate chips and chocolate drizzle
Recipe by Honest Cooking at