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A few vegan baking tricks create this unbelievably rich and creamy Vegan No-Bake Chocolate Pudding Tart. Even your non-vegan friends and family will absolutely love this dessert!
If you take a gander at my recipe index it’s glaringly obvious that I am not even close to being vegan. But take a look at this gorgeous thing!
My vegan sis is responsible for this decadent deliciousness. She came to visit with her family this past weekend and while the guys were deep into watching the Giants and Patriots doing whatever it is that seems to captivate an entire nation, we were at work in the kitchen, blissfully unaware. She prepared a couple of vegan dishes while I went the usual chicken wings, pico de gallo route. Then she put together this rich, creamy, chocolate dessert with no dairy whatsoever. How can it be? The recipe uses some vegan baking tricks to mimic the result you get from the typical butter, cream and egg combo you see in most baked goods with an unbelievable result.
She came across the recipe for this tart in The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets.
She’s made it several times and as us girls always seem inclined to do, she’s modified it a bit from the original.
Here’s what you’ll need to put this together. All purpose flour, baking powder, unsweetened dark cocoa powder, vegetable oil, pure maple syrup, non-dairy milk (almond milk, or other), vanilla extract, kuzu root starch, nondairy semisweet chocolate chips, silken tofu (firm), agave syrup, vanilla extract. You’ll also need a little salt and sugar (not pictured). It is excellent served with fresh berries so grab whatever looks good at the store. We used strawberries.
She started by making the brownie crust. In a medium sized mixing bowl, combine the flour, baking powder, sugar, and cocoa powder.
In a small bowl, whisk together the oil, maple syrup, nondairy milk, vanilla, and the salt.
Add the wet ingredients to the dry mixture and combine well.
Transfer the mixture to a tart or pie pan that has been coated with cooking spray and place it in a preheated 350 degree oven.
Remove from the oven after about 10 minutes when toothpick inserted in center of crust comes out clean. Set aside to cool completely.
Now, on to the filling. Dissolve the kuzu root starch in 2 tablespoons of water. Then add enough water to measure 1 cup total. Kuzu root starch works as a thickener, much like cornstarch. You could substitute corn starch with a very similar result.
Transfer the mixture to a small saucepan and whisk in 2 tablespoons of cocoa powder. Bring to a boil and then reduce heat and simmer on low for 5 minutes.
Turn off the heat and add the chocolate chips. They will melt as they sit in the hot liquid.
Stir to combine well.
Hello, my name is tofu. I’ve never been in your house before so I wanted to properly introduce myself. I’m about to do something really special to this tart that will forever change your opinion of me.
This is my sis, Marj and her fancy schmancy blender. She brought it with her because apparently my blender wasn’t good enough for her. Whatever. You know how sisters are. Always thinking their blenders are better than yours. The tofu, vanilla, and salt go in first. Turn the blender on and mix till well combined.
This is her husband Ernie, coming in to help add the chocolate mixture to the tofu. The smell of melting chocolate must have penetrated the football barrier.
Once the blender does it’s job and it’s combined well, transfer the filling into the cooled brownie crust. These are Ernie’s hands. I don’t want you thinking that they are mine or my sister’s. We have extremely feminine hands with perfectly manicured nails at all times. Mmkay, lets move on.
Garnish with some chocolate chips and transfer it the refrigerator to cool.
Hello there my new love.
The perfect dessert to serve to those you love on Valentine’s Day or any day.
Vegan No-Bake Chocolate Pudding Tart
- 1/2 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 cup sugar
- 3 tablespoons unsweetened dark cocoa powder
- 1/4 cup vegetable oil
- 1/4 cup pure maple syrup
- 2 tablespoons non-dairy milk almond milk, or other
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup water divided
- 1 tablespoon kuzu root starch can substitute corn starch
- 2 tablespoons unsweetened dark cocoa powder
- 2 cups nondairy semisweet chocolate chips plus more for garnish
- 12 ounces silken tofu extra firm
- 1/2 cup agave syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- Fresh berries for garnish optional
- Preheat the oven to 350 degrees. Spray a 9" tart or pie pan with cooking spray.
- In a medium sized bowl, combine flour, baking powder, sugar, and cocoa powder.
- In a small bowl, thoroughly whisk together the oil, maple syrup, nondairy milk, vanilla, and salt. Pour the wet ingredients into the dry, mixing just until the dry ingredients are thoroughly moistened. Pour the batter into the prepared tart pan and spread evenly with a spatula or your fingers to cover the bottom of the pan. It will be a thin layer. Bake for about 10 minutes, or until a toothpick inserted into the crust comes out clean. Allow to cool while you prepare the filling.
- In a small bowl, combine the kuzu root starch with 2 tablespoons water. Stir till dissolved. Add enough water to the mixture to equal 1 cup. Pour the water mixture into a small saucepan and add the cocoa powder. Heat until the liquid reaches a boil, then lower the heat and gently simmer for 5 minutes. At this point, turn off the heat and add 2 cups of chocolate chips. Let them sit for a few minutes in the hot liquid, then stir them with a spoon to thoroughly blend.
- Meanwhile, in a food processor or blender, combine the tofu, vanilla, and salt and process until smooth. Pour the melted chocolate mixture into the food processor and process until everything is thoroughly combined. Pour the mixture into the tart pan to cover the brownie crust. The chocolate mixture should completely fill the pan.
- Let the filling set for a few minutes, then sprinkle the remaining chocolate chips over the top of tart to garnish. Place in the refrigerator for 45 minutes, or until completely set and cool.
- Serve with fresh berries of your choice.