This Oat Milk Chocolate Pudding is thick, creamy, and secretly healthy! It's naturally sweetened with dates, and requires just 6 ingredients to make!
This Oat Milk Chocolate Pudding is a decadent dessert with a rich and creamy texture. Once you try you won't go back to the boxed instant pudding, trust me.
Made with just 6 pantry ingredients, you'll love how simple and easy this eggless pudding is to make. With its velvety texture, you'll never guess that it's vegan and dairy-free too!
This recipe is perfect for spring and summer because it's best enjoyed cold.
For more recipes with oat milk, check out my Oat Milk Rice Pudding, Oat Milk Matcha Latte, and Vegan Eggnog.
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Ingredients You'll Need
- Medjool dates: most recipes on the internet use either brown sugar or maple syrup to sweeten the pudding, but I like to use dates. They thicken the pudding and are high in fiber, compared to other sweeteners.
- Oat milk: Make sure to full-fat oat milk, one similar to Oatly, not the watery stuff.
- Peanut butter: use creamy natural peanut butter with no added sugars or oil for best results.
- Cocoa powder: I use Dutch-processed cocoa powder because it adds a rich chocolate flavor. It's the best for both chocolate pudding and hot chocolate without milk.
- Salt: a little salt goes a long way here. It deepens the flavors of the cacao powder.
How to Make Oat Milk Chocolate Pudding
To a saucepan, add oat milk and bring to a boil. Once it starts to simmer, remove it from the heat and add the pitted dates. Soak for 10 minutes.
Transfer the mixture to a high-speed blender and blend until smooth.
Add the mixture back to the saucepan and add the peanut butter, cocoa powder, salt, and vanilla extract. Heat over medium heat until it's almost simmering, but not boiling.
Turn the heat to low, and cook for 5-6 minutes, whisking constantly, or until it thickens.
Once ready, remove from the heat and pour the pudding mixture into a medium bowl.
Cover with plastic wrap and make sure the plastic touches the surface of the pudding. Let it cool to room temperature.
We like to chill it in the fridge for 1-2 hours before serving, but you can serve it at room temperature.
Expert Tips
- Soak the dates until soft. This will help them blend fully and will prevent having chunks of dates in your oat milk chocolate pudding.
- Whisk constantly. The mixture tends to burn easily, so make sure to whisk non-stop and turn the heat low.
- Chill the pudding for at least 1 hour. Chilling the pudding helps it thicken and I personally prefer it cold.
- Make sure to use creamy peanut butter, not the thick part you find at the bottom of the jar.
Serving
We like to top this Oat Milk Chocolate Pudding with a dollop of whipped cream, or some buttercream frosting.
You can also add chocolate shavings, chocolate sprinkles, or chocolate chips on top. A tablespoon of chunky peanut butter would be delicious as well.
If you want to keep it on the lighter side, you can serve this pudding with some fresh fruit, maybe some banana slices or berries.
Variations
Here are a few substitutions you can make with this oat milk chocolate pudding.
- Almond butter: If you don't have peanut butter or are allergic to peanuts, you can make this recipe with almond butter or cashew butter as well.
- Other types of milk: Coconut milk and cashew milk can work great in this recipe.
Storage
- Fridge: Once cooled to room temperature, store this pudding in an airtight container in the fridge for up to 5 days.
- Freezer: You can store it in a freezer-safe container for up to 3 months. Let it thaw overnight in the fridge before serving.
More Oat Milk Recipes
📖 Recipe
Creamy Oat Milk Chocolate Pudding
Equipment
Ingredients
- 10 Medjool dates pitted
- 400ml oat milk
- ¼ cup peanut butter
- 2 tablespoon Dutch-processed cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional)
Instructions
- In a saucepan, pour oat milk and add the pitted dates. Bring to a boil. Once it starts to simmer, turn the heat off and let the dates soak in the milk for at least 10 minutes. If your dates are too dry, let them soak for 20 minutes. You want them to be really soft.10 Medjool dates, 400ml oat milk
- Transfer to a high-speed blender and blend for about 1 minute or until really smooth. Pour the mixture back to the pot.
- Add cacao powder, peanut butter, salt, vanilla extract, and whisk well. Bring to a simmer over medium-low heat.¼ cup peanut butter, 2 tablespoon Dutch-processed cocoa powder, ¼ teaspoon salt, 1 teaspoon vanilla extract
- Turn the heat to low and start whisking constantly for 3-4 minutes or until it thickens.
- Pour the mixture into a medium mixing bowl and immediately cover it with plastic wrap. Make sure the plastic touches the surface of the pudding and covers it well.
- Chill at room temperature for at least 1 hour before serving or overnight in the fridge. Enjoy as-is or top with coconut whipped cream.
- Save leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Fridge: Once cooled to room temperature, save the pudding in an airtight container in the fridge for up to 5 days.
- Freezer: You can freeze it in a freezer-safe container for up to 3 months. Let it thaw overnight in the fridge before serving.
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Hanna Long says
This looks insane!
Petranka says
Glad you like it, Hanna!
Jen says
This pudding is decadent and satisfying and easy to make. I just used the whole can of coconut milk and the end result was thick and chocolatey. I didn't notice any coconut flavor thanks to the cocoa powder, and the sweetness from the dates was perfect. It wasn't overly sweet, but enough to be a dessert. I enjoyed with crushed peanuts on top and some whipped cream. I'll make this again for sure and try with some homemade cashew milk next time. Thanks for the recipe!
Petranka says
That sounds amazing, Jen! So glad you enjoyed it!