homemade chocolate pudding in small mason jars topped with chocolate shavings and dairy free whipped cream on a gray surface
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  1. I made this tonight — yum! Added crushed toasted almonds on top as well. This is Delicious and I’ll save the recipe to make again!

  2. I used almond milk, substituted tapioca starch for corn starch and used dark chocolate chips. I’ve only tasted so far but it seems great.

  3. I tried this recipe and it was AMAZING, I made it with almond milk. Even my dairy eating family liked it. Will definitely make it again!!!

  4. Super satisfying and the hint of salt makes everything soooo enjoyable! Thanks for this recipe!

  5. I made this with great success! I used almond milk and arrowroot powder.
    The second time I made it, I halved the chocolate chips and sugar for a “milk chocolate” effect and it turned out great, as well.

  6. Delicious! I cut the recipe to make 4 servings instead of 6, and used unsweetened vanilla almond milk and normal Toll House semi-sweet chocolate chips. As another reviewer mentioned, I think you could certainly cut down on the amount of sugar and/or chocolate chips because it’s so rich and chocolatey, but I loved it as-is. I crumbled a mini chocolate chip cookie on top for some crunch. The pudding is definitely not as thick as store-bought, but that’s exactly the way I like it because it tastes so much more real and less “gummy.” Thank you for this wonderful recipe!

  7. Really good! Except for the part where you put salt on the top??? I took this to work with me and spat it out because it tasted like playdough. So maybe just garnish with chocolate shavings. The coarse salt looks really pretty but there isn’t enough sugar or chocolate in the recipe to balance out that much saltiness.

  8. I am in love with this pudding!!! I don’t care for the salted desserts, so I left out the salt, and this was SO delicious! I ate it warm last night and cold today. What a satisfying treat for someone with dietary restrictions. I rarely find something I actualy like. Thanks for posting this!

  9. Love this! Made it twice. Used unsweetened almond milk (Silk) and Nestle allergen-free dark chocolate chips. Only used 1/4 C. sugar and it was plenty. First time I did not use a blender to mix up the ingredients before adding choc. chips, second time I did (after first starting in the pan and slowly adding milk). The blender helped get the tiny bits of cocoa and corn starch mixed, but honestly, both times in the end it came out the same. I topped it with coconut whip cream from Trader Joe’s. It’s so good I had to pawn some off to my land lord lest I eat all of it up myself in a few days! Got a thumbs up from them too.

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