Peppermint Chocolate Pudding is seriously easy to make and is secretly healthy, dairy-free and vegan-friendly. Whip up a batch of these puddings in less than 15 minutes!

three jars of mint chocolate pudding topped with whipped cream and crushed candy canes

Healthy, dairy-free and delicious.

While I love my gingerbread during the holidays, I also have a soft spot for all things peppermint. And if you’re a mint chocolate fan like me, then let me tell you, you are in the right place my friend!

This recipe for Chocolate Peppermint Pudding is like mint chocolate heaven in a cup. Light, fluffy, and with a mousse-like texture.

Oh, and did I mention this pudding is pretty damn healthy too? The recipe is made with a base of raw cashews, dates, cocoa powder and 70% dark chocolate. You may be reading this and thinking “can cashews and dates really taste like a rich chocolate pudding?”

The answer is yes. Seriously, you’ll be shocked at how much this dessert tastes like it’s made with rich cream and sugar.

Why you’ll love this recipe

  • Fool-proof pudding. Don’t worry, this recipe doesn’t require any special skills or tricks in the kitchen. As long as you measure everything out correctly, it’s pretty hard to mess up this recipe. You just add all the ingredients to a blender and blend until smooth. That’s it.
  • Dairy-free, gluten-free and refined sugar-free. Since so many people have different dietary restrictions these days, it can be hard to find a festive holiday treat that can accomidate everyone. But this Chocolate Peppermint Pudding has got your back! It’s dairy-free, vegan, gluten-free is sweetened with dates and maple syrup, and can even be made paleo by removing the maple syrup.
  • Peppermint heaven. Can we all agree that mint chocolate is THE BEST type of chocolate? Grab a spoon and dive right into one of these cups of peppermint chocolate heaven.

Ingredients you’ll need

  • Raw cashews
  • Medjool dates
  • Cocoa powder
  • Maple syrup
  • Peppermint extract
  • Vanilla extract
  • Salt
  • Water
  • 70% dark chocolate
  • Whipped coconut cream
  • Crushed candy canes

Equipment you’ll need

How to make Chocolate Peppermint Pudding

Step 1

Add the raw cashews, dates, cocoa powder, maple syrup, peppermint extract, vanilla extract, salt and water to high speed blender or food processor and blend until smooth.

Step 2

Melt the dark chocolate in and then add it to the blender and blend again until smooth and creamy.

Step 3

Divide the pudding mixture between 6-8 small cups or jars and place in the fridge to set for 2-4 hours. Optionally top them with whipped coconut cream and crushed candy canes.

How to store

This Peppermint Chocolate pudding must be stored in the fridge and will last up to a week. Make sure the cups or jars are well sealed when storing. I like to store these in small jars that come with covers.

Tips for making this recipe perfectly

  • Make sure to use raw cashews. Raw cashews are very mild in flavour and whip up into a beautiful and light pudding. Roasted cashews won’t work as well and will give the pudding a very “cashewy” taste.
  • Soak the cashews. Soaking cashews in hot water for an hour will help to soften the cashews so they will blend up more easily. You’ll notice as the cashews soak they’ll become softer and more plump.
  • Medjool dates work best. While you can use other types of dates in this recipe, medjool dates will give the best flavour. This type of date is very sweet and has a rich caramel-like flavour. They are also softer than other dates so they blend more easily.
  • If you’re dates are hard, soak em’. If you’ve had a pack of medjool dates sitting in your pantry for a while, it’s possible they’ve started to dry out and are a little bit firm. If this is the case then soak them in hot water for 5 minutes to rehydrate them. This will make it easier for them to blend.

More mint chocolate recipes to try

a cup of mint chocolate pudding topped with crushed candy canes

If you tried this Peppermint Chocolate Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

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three jars of mint chocolate pudding topped with whipped cream and crushed candy canes

Peppermint Chocolate Pudding

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  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan


Peppermint Chocolate Pudding is for all the mint chocolate lovers out there!


  • 3/4 cup raw unsalted cashews, soaked in water for 1 hour then drained
  • 7 medjool dates
  • 2 tbsp cocoa powder
  • 1 tbsp maple syrup
  • 1 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2 cups water
  • 6oz 70% dark chocolate
  • whipped coconut cream and crushed candy canes to top (optional)


  1. Add the cashews, dates, cocoa powder, maple syrup, peppermint extract vanilla extract, salt, and water to a blender or food processor and blend until smooth and creamy, scraping down the sides as needed.
  2. Melt the dark chocolate in a microwave-safe bowl, or using a double boiler method then pour the melted chocolate into the blender or food processor and blend again until everything is combined.
  3. Pour into 4-6 small cups or jars and place in the fridge for 2-4 hours to set.
  4. Top with whipped coconut cream (I buy mine in the freezer section at the grocery store), crushed candy canes, or anything you like.


You can make this recipe in a blender or a food processor. If using a food processor, make sure to scrape down the sides well and you pulse the mixture. You want it to be entirely smooth and creamy.

Soak the raw cashews in water before using. This will help soften them and make them easier to blend and create a smoother texture.

If your dates are very dry, soak them in warm water for 5 minutes, then drain and use. This will help rehydrate the dates so they can blend more easily.

Store in the fridge for up to 1 week. You can also freeze these for up to 3 months! Defrost in the fridge.


  • Serving Size: 1/6th of recipe
  • Calories: 240
  • Sugar: 22g
  • Fat: 14g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4.5g