• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Valerie's Kitchen

Simple, seasonal home cooking

  • Recipe Box
  • Videos
  • The Cookbook
  • Beyond the Kitchen
Home » Dessert » Pies and Pastries » Vegan No-Bake Chocolate Pudding Tart

Vegan No-Bake Chocolate Pudding Tart

By Valerie · February 10, 2012 · Updated May 5, 2020 9 Comments

S Dessert H Holidays
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

This post may contain affiliate links. Please read my disclosure policy.

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!

No Bake Chocolate Pudding Tart served with a side of sliced strawberries.

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.

"The Joy of Vegan Baking The Compassionate Cooks' Traditional Treats and Sinful Sweets" cook book.

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.

All the required ingredients for No-Bake Chocolate Pudding Tart arranged on a counter top.

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.

A mixture of flour, baking powder, sugar, and cocoa powder in a mixing bowl.

She started by making the brownie crust. In a medium sized mixing bowl, combine the flour, baking powder, sugar, and cocoa powder.

A separate bowl of wet ingredients being whisked together.

In a small bowl, whisk together the oil, maple syrup, nondairy milk, vanilla, and the salt.

A silicone spatula mixing together the wet and dry ingredients in a bowl.

Add the wet ingredients to the dry mixture and combine well.

The mixture being transferred to a greased glass pie pan with a spatula.

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.

The brownie crust with a small hole in the middle, showing that it has finished baking.

Remove from the oven after about 10 minutes when toothpick inserted in center of crust comes out clean. Set aside to cool completely.

Kuzu root starch being mixed with water in a small measuring cup.

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.

Saucepan with the mixture added along with cocoa powder, while being whisked.

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.

Chocolate chips added into the saucepan mixture.

Turn off the heat and add the chocolate chips. They will melt as they sit in the hot liquid.

The chocolate chips have been completely melted giving the mixture a smooth consistency.

Stir to combine well.

A box of extra firm tofu.

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.

Marj preparing the blender.

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.

Ernie pouring in the chocolate mixture into the blender.

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.

The blended pudding being smoothed out on top of the cooled brownie crust.

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.

Chocolate chips have been garnished on top of the chocolate pudding tart.

Garnish with some chocolate chips and transfer it the refrigerator to cool.

A slice of the chocolate pudding tart with sliced strawberries on the side.

Hello there my new love.

The perfect dessert to serve to those you love on Valentine’s Day or any day.

A slice of chocolate pudding tart with strawberries.

Vegan No-Bake Chocolate Pudding Tart

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!
0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
0 minutes
Total Time: 30 minutes
Servings: 8 to 10 servings
Calories: 447kcal
Author: Valerie Brunmeier

Ingredients

Brownie Crust:

  • 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

Filling:

  • 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

Instructions

  • 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.

Notes

Prep time shown does not include chilling time.

Nutrition

Calories: 447kcal | Carbohydrates: 61g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Sodium: 117mg | Potassium: 173mg | Fiber: 4g | Sugar: 44g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 4mg
LOVE MY RECIPES? GET THE COOKBOOK!
The Foolproof Family Slow Cooker and Other One-Pot Solutions

Adapted from The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets

Categories: Dessert, Holidays, Pies and Pastries, Recipe, Valentine's Day

< Previous
Next >

You May Also Like...

Tzatziki and toasted pitas in a serving dish. Toasted Pitas with Tzatziki Sauce
Cranberry sauce in a glass dish with spoon. Very Berry Cranberry Sauce
Butter Lettuce Salad with Grapes and Gorgonzola Butter Lettuce Salad with Grapes and Gorgonzola
Two boxes of Krusteaz Cornbread Mix. IFBC Swag Giveaway!

Reader Interactions

Latest Comments
Skip to Comment Form
  1. Kristina says

    February 15, 2012 at 10:09 am

    Gorgeous looking pudding tart! haha your sister’s blender is pretty fancy too, mine is so old and small I always have to blend my frosting in two batches! This really sounds delicious, I’ve never tried using tofu in a dessert before (I’ve always been a little scared) but I think I’m going to have to try!

    Reply
  2. mjskit says

    February 14, 2012 at 9:50 pm

    Well, Valentine’s Day may be over, but it’s never too late for this scrumptious chocolate pudding tart! Oh MY!!!! Love the brownie crust and the pudding filling looks so good! I can’t believe you used tofu. Never would have thought of that but I sure that it not only adds to the texture, but makes it healthy. Great recipe! Hope you had a great Valentine’s.

    Reply
  3. Kiri W. says

    February 14, 2012 at 3:13 pm

    Wow, this looks so decadent, and I love it’s vegan AND no-bake! Glorious! 🙂

    Reply
  4. Georgia @ The Comfort of Cooking says

    February 13, 2012 at 9:42 am

    What a lovely Valentine’s day treat, Valerie, and so wholesome with all those good-for-you ingredients. Thanks for sharing this beautiful tart. Great job!

    Reply
    • Valerie says

      February 13, 2012 at 10:45 am

      Thank you Georgia. I am a huge fan of your site! I’m so happy you stopped by.

      Reply
  5. Nami | Just One Cookbook says

    February 10, 2012 at 3:39 pm

    Thanks to your sister, this recipe is wonderful. Very chocolatey but vegan and there is tofu in it! I love pudding that has tofu in it (just make myself feel better about eating dessert). You two sisters are a great cook/baker. 😉 What a very moist and rich choco pudding tart!

    Reply
    • Valerie says

      February 13, 2012 at 10:44 am

      Thank you Nami! I never knew tofu was such a wonderful ingredient in dessert recipes. It is a fantastic healthy sub and really made an amazing dessert.

      Reply
  6. The Messy Baker says

    February 10, 2012 at 10:58 am

    Mmmm, this looks so decadent. Oh, how I love chocolate. Your site is beautiful.

    Reply

Leave a Comment Cancel reply

Recipe Rating




Stay Connected with Valerie’s Kitchen

Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Stay updated!

Subscribe by Email

Get the latest straight from my kitchen to your email inbox. You can choose to receive an email every time a new recipe is published or a weekly summary.

Click to Subscribe

Primary Sidebar

Browse the Recipes

by Category
CP Slow Cooker OP One Pot 30 30 Minute Meals SD Side Dish S Dessert H Holidays A Appetizers MD Main Dish
Valerie Brunmeier, founder and author of Valerie's Kitchen

MeetValerie Brunmeier

Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

...
More About Me

Looking for something?

Archives

Categories

Soups and Stews

A ladle scoops up beef stew from a pot.
Broccoli Cheese Soup in a round bread bowl topped with shredded cheddar cheese.
A close up, over the top image of Hamburger Stew in a Dutch oven.
A ladle scoops some beef stew from an Instant Pot.
A mug filled with ham and bean soup.

St. Patrick’s Day!

Slices of corned beef, carrots, and cabbage in a bowl with a bottle of Guinness.
A ladle scoops up some stew from a pot.
The Snakebite (Guinness and Pear Cider Cocktail)
Slow Cooker Corned Beef and Cabbage
Corned beef with sauteed cabbage on a black plate.
A close up of Colcannon Potatoes topped with bacon and green onions.
Corned beef, cabbage, potatoes and carrots on a white plate.
A bowl of soup with cabbage and corned beef on top of a white plate with a spoon.

Reader Favorites

A white serving dish filled with shredded beef, carrots, and potatoes.
A white bowl filed with crab dip with a spoon.
A spatula scoops up a zucchini boat from a casserole dish.
Blackened Mahi Mahi
A close up of a cheesesteak sandwich with peppers and onions.
Slow Cooker Beef Tips with Gravey
As Featured On
Back to Top
  • Home
  • About
  • Privacy Policy
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS
Valerie's Kitchen
Copyright © 2011–2021 · Valerie's Kitchen

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.