This chocolate pudding recipe is not only decadent and creamy, but it's also free from dairy and gluten. Add layers of crumbled Oreos (or gluten-free cookies of choice) to elevate your chocolate pudding recipe irresistible!
Keyword: chocolate pudding, gluten-free oreos, oreo cookies, pudding and Oreos
2.5cupsSilk Cashewmilk, unsweeteneddivided (or any milk or plant-based milk alternative)
3Tbspcornstarch or tapioca starch
6gluten-free Oreoscrushed (or other cookie of choice)
Combine 1/2 cup of milk with cornstarch. Mix well and set aside. This is your "cornstarch slurry."
Combine 2 cups of milk, cocoa powder, honey, vanilla and pinch of salt in a small pot and whisk with a wire whisk over medium-high heat until it comes to a gently boil. Add cornstarch slurry mixture while whisking the mixture, and continue whisking for about 2 minutes. The mixture will slightly thicken, although the majority of the thickening will occur in the fridge as the pudding sets. Remove from heat.
While pudding mixture is slightly cooking, add Oreos inside a zip top bag. Roll your rolling pin over the cookies to crush them into small bits/crumbs.
Add about a tablespoon of crushed cookies to the bottom of each cup, then pour the pudding mixture over the crushed cookies, then top the pudding mixture with more crushed cookies.
Refrigerate pudding cups 1-2 hours or overnight before enjoying.
You can use any crushed gluten-free cookie of choice. I have used both gluten-free Oreos or Glutino sandwich cookies. You can use a crunchy chocolate chip cookie or any cookie you have in your pantry.This recipe works well with milk and most plant-based milk alternatives.The texture will vary depending on what starch you use. Cornstarch will offer a smoother texture, and tapioca starch may be a bit more gummy. Both options are delicious.Double this recipe because it goes way too fast!PS: If you forget to divide your milk at the beginning of the recipe, don't sweat it. Just mix your cornstarch with a few tablespoons of water, then add to the mixture.