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A slice of chocolate pudding tart with strawberries.
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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!
Prep Time20 mins
Cook Time10 mins
0 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 8 to 10 servings
Calories: 447kcal


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


  • 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.


Prep time shown does not include chilling time.


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