This vegan chocolate pudding is a thick, decadent texture and so rich thanks to avocado, tahini and super creamy oat milk.
Our circles are filled with family and friends that are avoiding dairy, allergic or have chosen a vegan lifestyle so we are constantly trying to revamp our favorite recipes so that everyone can dig in. Case in point, our decadent chocolate pudding, but this time ditching the cream and eggs.
We had the opportunity recently to try a new dairy-free, milk-like drink called Oatly. Oatly is made from oats and is super creamy and delicious. We’ve especially fallen in love with their Barista Edition. Not only does it foam up perfectly for coffee drinks, but it’ great for dessert and baking. Plus, it has no funky ingredeints. We’re on board! 
This milk gave our pudding the perfect creamy flavor and a smooth, thick texture that we want in any chocolate-loaded dessert. It has seriously made us rethink ever using regular cream in our pudding again. Check out the other cool dairy-free foods Oatly makes here. You’re about to fall in love.
Disclosure: We were not compensated for this post. We were however provided with free Oatly product to make this recipe. To be honest, we really just love this stuff!
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Vegan Chocolate Pudding
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Vegan
Description
Rich, decadent chocolate pudding made without dairy or eggs. A surprisingly simple recipe with a creamy texture.
Ingredients
- 1 cups (237 ml) Oatly Oat Drink Barista Edition
- 1 tbsp Instant espresso powder
- 1.25 cups (296 ml) vegan dark or semisweet chocolate
- 1/2 of a large avocado
- 2 tbsp tahini
- a pinch of sea salt
Instructions
- Place chopped chocolate in a bowl and set aside.
- In a small saucepan, bring espresso powder and Oatly milk to a simmer.
- Pour the simmering mixture over the chopped chocolate and let sit for 30 seconds. Then whisk until the chocolate begins to melt.
- In a blender or food processor, combine the chocolate-oat milk mixture, avocado, tahini, and salt. Blend until smooth.
- Pour the mixture into a container or jars for serving.
- Allow to chill in the fridge for 1 hour or more.
- Before serving, top with flakes of sea salt.
Notes
- For a richer chocolate flavor, use high-quality dark chocolate with a high percentage of cacao.
- If your pudding is too thick, add a tablespoon or two of extra oat milk until you reach your desired consistency.
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days; the avocado may slightly brown but the pudding will still be delicious.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
Frequently Asked Questions
Can I substitute the tahini for another ingredient?
Yes, you can substitute tahini with almond butter or sunflower seed butter for a similar creamy texture, though the flavor will vary.
What type of oat milk works best for this recipe?
The recipe specifically recommends using Oatly’s Barista Edition oat milk, as it provides a super creamy texture that enhances the pudding.
How can I adjust the sweetness of the pudding?
You can adjust the sweetness by adding more or less sweetener, such as maple syrup or agave, according to your taste preference.
I love the recipe. I use only Oatly in all my cooking. I find it is so creamy. There new chocolate fudge ice ?is amazing . It great to be able to produce non dairy alternative s. Even my dairy eating friends cannot always tell the difference.
Very good and very decadent. Thank you.
I used Choco Oatley and 1 cup of semisweet chocolate chips.