If your chocolate cravings and coffee addiction had a lovechild, this pudding would be it—silky, sassy, and completely dairy-free.
This little cup of joy whispers “you’re a goddess” while punching your taste buds with rich cocoa and bold espresso flavor.
It’s basically self-care in dessert form, minus the overpriced candles and meditation apps you forgot to open.
Vegan? Absolutely. Boring? Never. Decadent? Oh, honey—it’s practically sinful.
Serve it chilled, top it with whipped magic, and pretend you’re in a Parisian café.
Now, let’s whip this up before someone offers you kale again.
Coffee-Infused Dark Chocolate Pudding
This smooth, velvety vegan pudding blends dark chocolate and espresso into a rich, dreamy dessert with a strong coffee kick.
Ingredients
- 2 cups unsweetened almond milk
- ½ cup coconut cream
- ½ cup dark chocolate chips vegan
- 2 tbsp unsweetened cocoa powder
- ¼ cup maple syrup
- 1 tbsp cornstarch
- 1 tsp espresso powder
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- In a saucepan, whisk almond milk, coconut cream, cocoa powder, maple syrup, cornstarch, espresso powder, and sea salt over medium heat.
- Keep whisking until the mixture thickens—around 8–10 minutes. It’ll look suspiciously like pudding. That’s a good sign.
- Remove from heat. Stir in chocolate chips and vanilla extract until smooth and glossy like your best Instagram filter.
- Pour into serving cups and chill for at least 1 hour. Or eat warm. We’re not judging.
- Garnish with coconut whip, shaved chocolate, or crushed espresso beans for bonus drama.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
🌱 Vitamins and Minerals (Per Serving)
- Iron: 10%
- Magnesium: 12%
- Potassium: 7%
- Calcium: 6%
- Folate: 5%
💡 Additional Notes / Tips
- Want it thicker? Add another tablespoon of cornstarch. Want it stronger? Add another shot of espresso.
- Coconut cream adds richness—don’t skip it unless you’re emotionally prepared for a lighter pudding.
- Store covered in the fridge for up to 3 days. But good luck making it last that long.
- Serve in wine glasses and call it “mousse” if you’re feeling bougie.
- This pairs beautifully with silence, a spoon, and no responsibilities.
