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Decadent Dairy-Free Chocolate Pudding

  • Author: Andrea Sprague


  • 2 cups unsweetened soy or almond milk, room temperature, plus a little extra (about 7 Tbsp extra)
  • 4 Tbsp agar flakes
  • 4 Tbsp kuzu powder
  • ½ cup water
  • 1 13.5oz can coconut milk, full fat, not light
  • ½ cup plus 1 Tbsp cocoa powder
  • ¼ tsp salt
  • 1 ¼ cup maple syrup, grade B
  • 2 Tbsp vanilla


  1. Place 2 cups milk in a medium pot and add the agar flakes. Stir to submerge the agar and set aside to allow it to “bloom” (soften). You can leave this until it has bloomed, or for up to 4 hours, especially if the milk is cold.
  2. Place kuzu and water in a small bowl and stir until dissolved. Set aside.
  3. Place coconut milk in a measuring cup and top off to the 2-cup level with additional soy or nut milk. Pour into the pot with the agar.
  4. Place pot over medium heat. Slowly bring to a boil, stirring frequently with a whisk. Once the milk comes to a boil, the agar should be completely dissolved. Check for any grey spots in the milk, this is the agar that hasnt disolved. Keep simmering. This step should take approximately 15 minutes.
  5. Whisk in cocoa, salt, maple syrup, and vanilla. Continue stirring and bring almost to a boil. Bring heat up a little if you lowered it in the last step. This will take about 5 minutes.
  6. Give the kuzu a quick stir and then add to the pot while stirring and continue to cook until the pudding becomes thick, about 1 minute.
  7. Remove from heat and pour pudding into a shallow pan or bowl and place on the counter or back of the stove to cool, about 30 minutes to an hour.
  8. Once some of the heat has dissipated, place in the refrigerator to cool the rest of the way, until firm, preferably overnight. You want the gelling process to complete before the next step, or the pudding will not be entirely smooth.
  9. Once completely cold and firm, place in food processor and process until smooth, scraping down the sides if necessary. Pour into a dish, place in the refrigerator for at least an hour to make sure it is nice and cold, then enjoy!


  • For best results, a really good cocoa powder is important in this recipe, since it makes up most of the flavor. My favorite is the cocoa powder at Penzey’s. Choose high-quality cocoa like Rapunzel, Dagoba, Sharffen Berger or Guittard.