Vegan Chocolate Quinoa Pudding Recipe
Vegan Chocolate Quinoa Pudding Recipe by Chef Zach
There’s something deeply satisfying about a dessert that is simple, delicious, and easy to make. This Vegan Chocolate Quinoa Pudding recipe lives right at the intersection of comfort food and plant-based creativity. Whether you’re new to dairy-free cooking or a seasoned plant-based pro, this one’s got that rustic, homey soul food feel with a little elegant flair. It’s vegan, gluten-free, dairy-free, and uses a less-processed form of sugar.
If you’ve ever had a chocolate pudding that felt more like a sugar bomb than a treat, you’re in for a welcome surprise. This version leans into the healthy fat richness of coconut milk, uses coconut sugar for a low-glycemic touch of sweetness, and folds in puffed quinoa for a chewy-crispy texture that makes each spoonful sing.
Why Put Quinoa in a Chocolate Pudding Dessert Recipe?
For me it’s all about the texture. Quinoa has been popular in savory dishes for the past few decades, but puffed quinoa is the sleeper ingredient your pantry’s been waiting for. It brings a light crunch that holds its own against the creamy pudding, adding fiber, protein, and a wholesome texture without overpowering the richness of the chocolate. Think of it like the grown-up version of crispy rice cereal, but nutrient-dense and 100% plant-based.
WTF is Puffed Quinoa?
This quick and easy vegan chocolate quinoa pudding is something that I came up with on our Costa Rica retreat. For that version I used amaranth that we puffed ourself. However, when we were doing retreats in Portugal, I discovered puffed quinoa and decided to try that. It turned out better than I could have imagined, and I had more retreat guests ask for this recipe than ever before.
You can definitely puff the quinoa yourself. This will add a slightly more toasty flavor. However, I prefer to buy it already puffed. This is because it just takes a long time to puff it. Often I end up burning it or setting off the fire alarm. Here is a link from Bob’s Red Mill on how to puff quinoa yourself.
Vegan Chocolate Quinoa Pudding Ingredients:
2 cans full-fat coconut milk (13.5 oz each)
3/4 cup coconut sugar
1/4 cup coconut oil
Pinch of sea salt
200g dark chocolate, chopped or chips (go for 70% or higher)
1.5 cups puffed quinoa
Method:
In a medium saucepan, combine the coconut milk, coconut sugar, coconut oil, and salt.
Bring it all to a gentle boil, whisking occasionally. Once it starts bubbling, remove from the heat.
Add your chopped dark chocolate to the hot mixture. Whisk slowly but thoroughly until smooth and uniform. (This part smells like a dream.)
Stir in the puffed quinoa, making sure it’s evenly distributed throughout the pudding.
Portion into small jars, ramekins, or bowls—you’ll get about 16 small (⅜ cup) servings or 8 larger (¾ cup) ones.
Place in the refrigerator and chill for at least 2 hours.
When ready to serve, let sit at room temp for about 15 minutes to soften just slightly.
Serving Ideas:
Top with pomegranate seeds, candied oranges, a scatter of fresh berries, a sprinkle of cinnamon & cardamon, or some toasted nuts. If you’ve got some flaky sea salt lying around, a little pinch on top just before serving adds a nice touch.
Tips from Zach’s Kitchen:
For a nutty twist, fold in a spoonful (or two?) of peanut butter while the chocolate melts.
These keep well in the fridge for up to 7 days, making them perfect for meal prep or a make-ahead dinner party dessert.
🧑🍳 Final Thoughts:
This is the kind of recipe that reminds us that plant-based cooking doesn’t mean it has to be complicated. Whether you’re serving it to skeptics or long-time vegans, this vegan chocolate quinoa pudding is a recipe that is loved by all.
Make it once, and it’ll find a permanent spot in your dessert rotation. For more plant-based recipe inspiration, check out Zach’s Plants on Plates Cookbook or try his food for yourself on one of our yoga retreats!
Vegan Chocolate Quinoa Pudding Recipe by Chef Zach
There’s something deeply satisfying about a dessert that is simple, delicious, and easy to make. This Vegan Chocolate Quinoa Pudding recipe lives right at the intersection of comfort food and plant-based creativity. Whether you’re new to dairy-free cooking or a seasoned plant-based pro, this one’s got that rustic, homey soul food feel with a little elegant flair. It’s vegan, gluten-free, dairy-free, and uses a less-processed form of sugar.
If you’ve ever had a chocolate pudding that felt more like a sugar bomb than a treat, you’re in for a welcome surprise. This version leans into the healthy fat richness of coconut milk, uses coconut sugar for a low-glycemic touch of sweetness, and folds in puffed quinoa for a chewy-crispy texture that makes each spoonful sing.
Why Put Quinoa in a Chocolate Pudding Dessert Recipe?
For me it’s all about the texture. Quinoa has been popular in savory dishes for the past few decades, but puffed quinoa is the sleeper ingredient your pantry’s been waiting for. It brings a light crunch that holds its own against the creamy pudding, adding fiber, protein, and a wholesome texture without overpowering the richness of the chocolate. Think of it like the grown-up version of crispy rice cereal, but nutrient-dense and 100% plant-based.
WTF is Puffed Quinoa?
This quick and easy vegan chocolate quinoa pudding is something that I came up with on our Costa Rica retreat. For that version I used amaranth that we puffed ourself. However, when we were doing retreats in Portugal, I discovered puffed quinoa and decided to try that. It turned out better than I could have imagined, and I had more retreat guests ask for this recipe than ever before.
You can definitely puff the quinoa yourself. This will add a slightly more toasty flavor. However, I prefer to buy it already puffed. This is because it just takes a long time to puff it. Often I end up burning it or setting off the fire alarm. Here is a link from Bob’s Red Mill on how to puff quinoa yourself.
Vegan Chocolate Quinoa Pudding Ingredients:
2 cans full-fat coconut milk (13.5 oz each)
3/4 cup coconut sugar
1/4 cup coconut oil
Pinch of sea salt
200g dark chocolate, chopped or chips (go for 70% or higher)
1.5 cups puffed quinoa
Method:
In a medium saucepan, combine the coconut milk, coconut sugar, coconut oil, and salt.
Bring it all to a gentle boil, whisking occasionally. Once it starts bubbling, remove from the heat.
Add your chopped dark chocolate to the hot mixture. Whisk slowly but thoroughly until smooth and uniform. (This part smells like a dream.)
Stir in the puffed quinoa, making sure it’s evenly distributed throughout the pudding.
Portion into small jars, ramekins, or bowls—you’ll get about 16 small (⅜ cup) servings or 8 larger (¾ cup) ones.
Place in the refrigerator and chill for at least 2 hours.
When ready to serve, let sit at room temp for about 15 minutes to soften just slightly.
Serving Ideas:
Top with pomegranate seeds, candied oranges, a scatter of fresh berries, a sprinkle of cinnamon & cardamon, or some toasted nuts. If you’ve got some flaky sea salt lying around, a little pinch on top just before serving adds a nice touch.
Tips from Zach’s Kitchen:
For a nutty twist, fold in a spoonful (or two?) of peanut butter while the chocolate melts.
These keep well in the fridge for up to 7 days, making them perfect for meal prep or a make-ahead dinner party dessert.
🧑🍳 Final Thoughts:
This is the kind of recipe that reminds us that plant-based cooking doesn’t mean it has to be complicated. Whether you’re serving it to skeptics or long-time vegans, this vegan chocolate quinoa pudding is a recipe that is loved by all.
Make it once, and it’ll find a permanent spot in your dessert rotation. For more plant-based recipe inspiration, check out Zach’s Plants on Plates Cookbook or try his food for yourself on one of our yoga retreats!