Blood Orange Chocolate Pudding
This dairy-free blood orange chocolate pudding is a delicious no-bake dessert. Made with creamy coconut milk, chocolate chips and vibrant blood orange juice and zest, it’s a decadent dessert that takes minutes to make.
Serve it at your next holiday table or dinner party with a spoonful of whipped cream, flakey salt and fresh orange slices.
This creamy pudding was inspired by my Vegan Chocolate Tart I shared a few years ago. It’s made with canned coconut milk, melted chocolate chips, vanilla extract, maple syrup and blood orange juice + zest.
It takes less than 10 minutes to whip up, and only a few hours to chill in the fridge. I’ve been eating it by the spoonful every time that sweet craving hits.
What you’ll need to make blood orange chocolate pudding
- Canned coconut milk– full-fat coconut milk works best for this recipe
- Chocolate chips– use your favorite non-dairy chocolate to keep this recipe vegan
- Maple syrup
- Vanilla extract
- Blood orange zest + juice
- Melt the chocolate chips with the coconut milk in the microwave for 30 second increments. Once hot, whisk together until smooth
- Add in the maple syrup, orange zest, orange juice and vanilla and whisk well, until well incorporated
- Refrigerate the mix for at least 4-5 hours. The pudding should be thick and creamy when ready
How to serve your chocolate pudding
I love serving this dessert with a spoonful of whipped cream, flakey salt, and fresh orange slices. It can be made days in advance and served throughout the week with fresh fruit.
To serve, I spoon the pudding into small small glass tumblers or ramekins to make individual servings. It’s the perfect treat that everyone will enjoy!
Other no-bake dessert recipes you’ll love:
Vegan No-Bake Brownie Truffles
Vegan Chocolate Tart with a Walnut Crust
Stuffed Dates with Nuts and Nut Butter
Blood Orange Chocolate Pudding
Ingredients
- 1 can of full-fat coconut milk 15 oz
- 10 oz bag of chocolate chips dairy or non-dairy
- Juice from 1 blood orange
- 1/4 cup maple syrup
- 1 tsp orange zest
- 1 tsp vanilla extract
- Flakey salt to top
Directions
- Shake the can of coconut milk and pour it into a microwave safe bowl with the bag of chocolate chips. Melt the coconut milk and chocolate chips in 30 second increments, for about 2-2 1/2 minutes, mixing in between.
- Using a whisk, vigorously mix the chocolate and and coconut milk until smooth.
- Add in the maple syrup, orange juice, orange zest and vanilla and whisk well. The mixture should be smooth.
- Place the mix into the fridge to set, for at least 4-5 hours or overnight. The consistency should be thick and creamy.
- Serve with fresh fruit, whipped cream and pinch of flakey salt.
- Leftovers can be refrigerated for up to 2 weeks.
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