Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dairy-Free Chocolate Pudding with Graham Crackers and Toasted Marshmallows Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

  • Author: Sara
  • Total Time: 3 hours 20 minutes
  • Yield: 2 servings
  • Diet: Vegan

Description

This Dairy Free Chocolate Pudding recipe offers a creamy, rich dessert made with dairy-free dark chocolate and full-fat coconut milk. Set atop a crunchy graham cracker crust and topped with toasted marshmallows, it’s a luscious treat perfect for those seeking a delicious dairy-free indulgence. Simple stovetop preparation and refrigeration make it easy to create, with a perfect blend of smooth chocolate and satisfying texture.

Ingredients

Pudding

  • 1 cup chocolate chips (dairy free dark chocolate recommended, but any type will work)
  • 1 cup full-fat coconut milk
  • 1/2 tablespoon arrowroot starch (or cornstarch)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Base and Topping

  • 1/2 cup graham crackers (crushed)
  • 4 large marshmallows (or 1/4 cup mini marshmallows)

Instructions

  1. Heat chocolate and coconut milk: In a pot on the stove, combine the chocolate chips and coconut milk. Heat over low heat, stirring consistently until the chocolate is fully melted and the mixture is smooth.
  2. Dissolve starch and mix pudding: Remove the pot from heat. Take a spoonful of the melted chocolate mixture and stir it into the arrowroot starch in a separate bowl to dissolve and prevent clumps. Then stir the starch mixture, vanilla extract, and sea salt back into the pot until fully combined. Set aside.
  3. Prepare graham cracker crust: Place graham crackers into a plastic bag and crush finely using a rolling pin or heavy object. Evenly spoon the crushed graham crackers into the bottom of two jars or serving containers to create a base layer.
  4. Assemble pudding jars and chill: Divide the chocolate pudding evenly over the graham cracker crust in the jars. Cover with lids or plastic wrap and refrigerate for at least 3 hours or overnight to allow the pudding to set properly.
  5. Toast marshmallow topping: Once set, halve the large marshmallows and place them on top of the pudding. Using a food-safe blow torch, toast the marshmallows until golden brown. Serve immediately and enjoy.

Notes

  • Arrowroot starch is a great thickening agent and can be substituted with cornstarch if needed.
  • Ensure low heat when melting chocolate to prevent burning.
  • Refrigeration time is key for pudding to fully set; overnight chilling yields best texture.
  • If you don’t have a blow torch, briefly broil marshmallows in the oven but watch closely to avoid burning.
  • This pudding can be made dairy-free by using dairy-free dark chocolate and coconut milk as suggested.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/dairy-free-chocolate-pudding-with-graham-crackers-and-toasted-marshmallows-recipe/