Learn how to make the most delicious Vegan Almond Joy Pudding with just 6 ingredients. This pudding is made with dark chocolate, almond butter, is oil-free and dairy-free!
When your love of Almond Joys and your love of pudding decide to fall in love with each other, you end up with Almond Joy Pudding. Oh my goodness. This is a new one. I’ve never seen or had an Almond Joy pudding. The closest I’ve seen is a chia style pudding, but nooooooooo, I want real authentic textured pudding here….you know, that thick and creamy kind. I love chia seeds, but I cannot handle them when they become all slimy and gelatinous. I only use them in smoothies or I will eat them right out of the bag because I love their crunch.
This pudding is incredibly easy and can be made raw and only with 6 ingredients plus a good pinch of sea salt to balance out the flavors! It is so delicious and creamy and rich….just like pudding should be.
I chose to layer the bottoms of my glasses with shredded coconut. It looked so pretty, but it was a bit too coconut-ish for me, so I would skip that next time.
This is only for serious coconut lovers.
Dreamy. Creamy. Almond Joy in pudding form. Does it get any better?
These are also amazing to serve to guests, as they are a very thick consistency and hold their shape for a good while at room temperature. Just follow my exact measurements and you are good to go.
I hope you really love this Vegan Almond Joy Pudding!
Other Vegan Pudding and Mousse recipes:
- Rocky Road Pudding
- Chocolate Cherry Mousse
- Double Chocolate Whipped Mousse
- Chocolate Gingersnap Mousse Pie
- Strawberry Mousse
Vegan Almond Joy Pudding
- One 3.16 oz 71% dark chocolate bar (90g)
- 1 cup lite canned coconut milk
- 1/2 tablespoon (8g) creamy almond butter
- 1/2 cup (120g) melted liquid coconut butter
- 1/4 cup + 2 tablespoons (120g) pure maple syrup or agave
- 1/2 teaspoon vanilla
- 1/4 teaspoon fine sea salt
- shredded coconut or shaved dark chocolate (optional)
Depending on the chocolate you use, you may need to adjust the sweetness. I found perfection from a 70% dark chocolate bar and recommend that.
- All of your ingredients need to be at room temperature (nut butters and milk) so it doesn't cause the chocolate to harden once adding the ingredients. Your coconut butter should be completely liquid, not thick or hardened, when measuring. First, you will need to finely chop up your chocolate bar and melt it your preferred method.
- Add the melted chocolate, along with all the remaining ingredients to a food processor. Process until completely smooth and no lumps remain. Scrape the sides a couple of times during.
- Pour into a container and chill in the fridge for a few hours until thick and well set. I made mine the day before I wanted to eat it.
- It will be very thick/firm once chilled. If it's thicker than you'd like, just add a splash of milk to it, just keep in mind that it just takes a good stir to loosen it up and it will soften at room temperature. To make it a nice presentation and soften it, I added the pudding to a ziplock bag, cut off the corner and piped it into my mini serving glasses. It's the perfect texture this way. You can do this or just give the pudding a good stir before serving. I garnished my glasses with a layer of shredded coconut on the bottom and sprinkled some shaved coconut on top as well. Please note, it will be more textural that way if you add lots of coconut. I would not do the bottom layer next time, as it was more for presentation. I then added some shaved chocolate on top. These will keep firm for a decent amount of time at room temperature, but will eventually soften, so keep leftovers stored in the fridge.