This rich and creamy homemade chocolate tapioca pudding is vegan, glutenfree and corn free so every chocoholic can enjoy!

This post is sponsored by Divine Chocolate. I have received promotional items in exchange for this post. All opinions and the recipe are my own.

chocolate pudding in individual dishes with text overlay "chocolate tapioca pudding"

This Vegan Chocolate Tapioca Pudding makes an easy creamy chocolate dessert. It is also gluten free and corn free so every chocoholic can rejoice.

Homemade Chocolate Tapioca Pudding

I enjoy tapioca pudding, with it's combination of creamy pudding studded with little gelatinous balls. Some may not enjoy the texture, but with the rise in popularity of Boba drinks, I am hoping tapioca in general is making a comeback.

Tapioca pearls are made from cassava, which is gluten free and thickens the pudding without the need for cornstarch. For this recipe you want to use the small pearls which cook faster and ensure that you have some chocolate and tapioca in each bite.

I chose the chocolate almond milk for the extra chocolaty goodness, but you can use any kind of milk you prefer and add in a little cocoa powder for oomph (technical cooking term 😉 ).

This recipe is part of Choctoberfest, a week long celebration dedicated to all things chocolate hosted by the amazing ladies at Triple Chocolate Kitchen. Over 70 bloggers from around the world are posting their best chocolate recipes this week.

Divine Chocolate

I used Divine Chocolate's 55% baking bar for this. I also used their cocoa powder and 70% baking bar in the chocolate marshmallows.

Divine Chocolate baking bars are fair trade, non-GMO, and Vegan Society Certified. They also use 100% cocoa butter so melting the chocolate is a dream.

Divine Chocolate recipes - Facebook - Instagram - Pinterest - Twitter

Chocolate Tapioca Pudding

Print Recipe Pin Recipe

Ingredients

3 cups chocolate almond milk (or any dairy free milk and a tablespoon or two of cocoa powder)
⅓ cup small pearl tapioca
¼ cup sugar (or sugar substitute)
½ teaspoon vanilla extract
½ cup dark chocolate (I used Divine Chocolate's 55% baking chocolate)

Instructions

In a medium saucepan, combine chocolate milk and tapioca and let sit for about 30 minutes.
Add remaining ingredients and cook over medium low heat, stirring until the chocolate melts.
Cook another 20-30 minutes stirring frequently to prevent the tapioca from sticking to the bottom.
Put into individual serving dishes and serve warm or chill until cold.