Luscious, easy, vegan chocolate pudding is matched with the flavors of orange or coffee. The two very best chocolate pairings. The bit of ground red chili takes this dessert over the top!
In a medium pan over medium-high heat, bring the coconut milk just to a simmer. Remove from the heat.
Add the chocolate and stir until it is all melted and combined with the coconut milk.
Add the maple syrup, vanilla, and ground chili, if using. If you are flavoring the pudding with orange zest or espresso powder, add them now.
If you've used orange zest for flavor, strain the mixture now. Otherwise skip this step. Pour the pudding into one medium-sized serving bowl or individual jars or dishes.
Chill for at least 3 hours, up to 24 or 48 hours. See Notes below if the dessert is too firm. Decorate as you wish. Whipped dairy or coconut cream, raspberries, chopped candied nuts, and chocolate shavings are just a few ideas.
Notes
If you use chocolate without any refined sugar this dessert will be refined sugar-free.
If the pudding is too firm just out of the refrigerator, bring it to room temperature naturally, microwave it in 30-second increments, or briefly place it in a hot water bath.