These Raw Vegan Chocolate Pudding Tarts are really easy to make using a very slightly altered version of my Creamy Chocolate Pudding recipe.
In fact, you can have this recipe 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 1/4 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 vegan.
S.A.D. (Standard American Diet) Homemade Chocolate Pudding Tart: Typical Ingredients: 4 cups whole milk, 5 eggs, 3/4 cup sugar, 1/3 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 Gluten-Free Vegan No-Bake Chocolate Pudding Tarts
Here are some expert tips to make this recipe perfectly:
Tip #1: I used these 4 1/4 inch tart molds and this recipe will make enough 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 Vegan No-Bake Dessert Recipes?
Check out these: