These Gluten-Free Vegan No-Bake Chocolate Pudding Tarts are an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based dessert that's ready in under 15 minutes!
Gluten-Free Vegan No-Bake Chocolate Pudding Tarts
These plant-based tarts are really easy to make using a very slightly altered version of my Creamy Chocolate Pudding recipe.
In fact, you can have this dessert prepared in less than 15 minutes using a Vitamix to make the filling and a food processor to make the crust.
After the crust has had time to harden, you can put them back in the refrigerator or freezer to chill or enjoy them immediately.
I used a 4 ¼ inch tart mold with removable bottoms that make the crust really easy to remove.
You can garnish the tops with raw pistachios, homemade whipped coconut cream topping, shredded coconut, raw cacao nibs, hemp seeds, or your favorite healthy topping.
Traditional chocolate pudding tarts contain unhealthy ingredients and are not plant-based.
S.A.D. (Standard American Diet) Homemade Chocolate Pudding Tart Typical Ingredients: 4 cups whole milk, 5 eggs, ¾ cup sugar, ⅓ cup cocoa powder, 2 tbs cornstarch, 2 oz bittersweet chocolate and a pie crust made with GMO graham crackers, up to an entire stick of butter and more white sugar.
Or, a store-bought pie crust with ingredients like this:
S.A.D. (Standard American Diet) Nabisco Oreo Cookie Pie Crust Ingredients: Flour Enriched (Wheat Flour, Niacin Vitamin B3, Iron Reduced, Thiamine Mononitrate Vitamin B1, Riboflavin Vitamin B2, Folic Acid Vitamin B9), Sugar, Soybeans Oil Partially Hydrogenated, Corn Syrup High Fructose, Corn Flour, Whey, Baking Soda, Salt, Soy Lecithin, An Emulsifier, Corn Starch, Chocolate, Vanillin, An Artificial Flavor, BHA, TBHQ, and Citric Acid, added, To Preserve Freshness
It contains GMO ingredients (soybeans oil, corn syrup high fructose, cornflour, soy lecithin, corn starch), refined white sugar and salt and artificial flavors and preservatives.
My healthier version is made with clean, whole food organic ingredients and is raw, vegan, gluten-free, dairy-free, egg-free, soy-free, paleo-friendly and contains no refined sugar.
Expert Tips + Ingredient Substitutions For No-Bake Chocolate Pudding Tarts
Here are some expert tips to make this recipe perfectly:
Tip #1: I used these 4 ¼ inch tart molds and you will only need to fill two of the four molds. I originally filled the crust up all the way to the outer edge/lip. When I took them out of the mold, the outer edges fell off so you may want to only fill them to the inner ridge/lip.
Want More Healthy Plant-Based No-Bake Dessert Recipes?
Check out these:
- Lemon Blueberry Swirl No-Bake Cheesecake Squares
- Healthy Peanut Butter Cups
- Raw Lemon Meltaway Balls
- or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!
Gluten-Free Vegan No-Bake Chocolate Pudding Tarts
Ingredients
For the pudding:
- 1 organic avocados
- ¼ cup organic maple syrup
- ¼ cup organic raw cacao powder
- 2 organic Medjool dates (pitted)
- 1 tablespoon organic coconut oil
- 1 tablespoon homemade almond milk
For the crust:
- 1 cup organic walnuts
- 8 organic Medjool dates (pitted)
- 2 tablespoons organic raw cacao powder
- 1 tablespoon organic coconut oil
Instructions
- Set aside (2) tart molds.
Prepare the crust:
- Add all ingredients to a food processor and process on high until it becomes a sticky, crumbly mixture.
- Divide the mixture in half and press it down firmly into two cavities of the tart molds, then set aside.
Prepare the pudding:
- Add all the ingredients for the pudding to a Vitamix and blend on high speed until everything is smooth and creamy. You may have to stop and scrape the sides a couple of times.
- Divide the pudding in half and transfer it to the two tart molds, spreading it evenly on top of the crust.
- Optional: Top with shredded coconut, crushed pistachios, crushed walnuts, hemp seeds, raw cacao nibs, etc.
- Serve immediately or chill in the refrigerator for about 15 minutes before serving.
- Store in an air-tight BPA-free container in the refrigerator.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
Christie Finch says
These were easy to make and delicious! Perfect replacement for my egg allergy too!
Karielyn says
Hi there Christie! Yes, indeed! Also, in case you didn't know, all the recipes on my website (300+) are egg-free too! I'm glad to hear you enjoyed it 🙂