Easy Vegan Mint Chocolate Pudding

Easy Vegan Mint Chocolate Pudding

Posted by Damian Mika on

Prep Time
1 minute

Cook Time 
14 minutes

Total Time
15 minutes

Category: Dessert
Cuisine: Vegan
Keywords: Mint, Chocolate


  • 50 grams of ChocoVivo chocolate - Any pure blends of 75% or 65% .
  • 100 ML of Hazelnut Mylk or any nondairy alternative
  • Add 3 sprigs of fresh mint
  • Spike it if you want!  1 tbsp cream liqueur of choice

 Optional:  Whipped Cream

  • 1 Tbsp Whiskey of choice
  • 1 cup Non Dairy Heavy Cream or Coconut Cream
  • 1 tsp Vanilla Extract


Crumble the  chocolate and pour the hazelnut mylk in a small pot on top of the stove.  Turn heat to low/medium and wait until it's a low simmer.  


Once simmering, give it a good whisk for about 2 to 3 minutes. Chocolate and hazelnut mylk should be well blended without speckles.  Be careful not to let mixture boil.  


Pour custard-like mixture in a small cup and put it into the refrigerator for about 1 hour.  Sprinkle with cacao nibs.

Whipped Cream Topping


Combine dairy-free alternative cream and vanilla extract in bowl and blend on high for about 5 to 8 minutes or until light and fluffy.

If whisking by hand, may take longer but hey, it doubles as a workout!

Store the rest in a airtight container for up to a week. Place them on top of fresh strawberries/fruits, pancakes, or sneak a spoonful when no one is watching.

  Variations & Tips

 *Use the Coffee + Vanilla bar or Mayan Tradition bar for taste of a Mocha or a taste of Mexican Chocolate!  

*The higher the cacao % used in the pudding like the 100% cacao, the thicker the pudding so choose a bar that's low on the sugar, but higher in real chocolate.  

*If you want an unsweetened sugar version, try our paleo blends and add maple syrup or even honey. 

*If you want it thicker, use oat mylk.  Filtered water works well too! 

*Make sure to crumble up the bar of chocolate for faster cooking time otherwise we have our cacao powder or chocolate chunks that makes the process easier.  

*You can use any other chocolate, but if you cannot get it to set, add a little  thickener like cornstarch.  That's the secret to the spoon standing up in the famous place in France!  


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