Vegan Chocolate Pudding Tart

 

 

 

For many people, a dessert is never complete without any chocolate. This creamy luxurious, dark and intoxicating chocolate tart/pie is such a beautiful dessert, it is also healthy and free from egg, dairy, refined sugar and nuts. Try serving this rich dessert and watch your guests wow with delight. This easy, elegant and decadent chilled pie can be made this in advance so you have more time to prepare other food for party.

 

Dietary: Vegetarian, Vegan. 

Make two 9 to 10" pie
Slightly adapted from this book.

 

Ingredients

For crust

 1 3/4 cup or 280g store-bought or Homemade Graham Crackers / digestive biscuits

 3 Tbsp molasses or any natural sweetener

 4 Tbsp melted vegan butter, melted coconut oil or canola oil

 1 Tbsp non-diary milk (I use soy milk)

 

For filling

 3 cups non-dairy milk (I use soy milk)

 1/4 cup cornstarch

 1/3 cup molasses or any natural sweetener

 3 Tbsp unsweetened cocoa powder

 Pinch of sea salt

 1/4 cup semisweet chocolate chips
 1 tsp vanilla extract

 

Method

For crust

1. Grease a 9 or 10" springform pan or pie plate. Preheat the oven to 175℃. Crush the biscuits by placing them in a zip lock plastic bag and a rolling pin to crush then as fine as possible. Or use a food processor to create a really fine and evenly textured crust.

 

2. In a mixing bowl, mix crushed biscuits with sugar, then add in butter/oil. Using a spatula, blend the mixture thoroughly to moisten the crumbs. Then add in milk, and stir again. 

 

3. Place crumbs into pan/plate, and press crumbs into sides first then work your way down to the bottom.  From experience, springform pans need a little less crust than pie plates. Any excess crumbs can be kept in the fridge for your next baking.

 

4. Using a oven thermometer, ensure it is at the right temperature 175℃.  Pop the dough into the oven for about 10 minutes until firm. Let the crust cool down before filling.

 

 

For filling

1. In a small heavy saucepot with the heat off, mix together 1 cup of milk and cornstarch, and whisk until cornstarch is well dissolved.

2. Whisk in the rest of the milk, sugar, cacao powder and salt. Bring it to a boil, then turn the heat to medium and whisk constantly for about 7 minutes, until slightly thickened.

3. Add chocolate chips and mix to melt. Turn off heat and stir in vanilla extract. The mixture may be runny at this point, but no worries about it, it will turn into a beautiful tart after refrigerated. Set aside to cool for about 10 minutes.

 

4. Pour mixture into prepared pan/plate, let cool for about 10 minutes. Then refrigerate until set for about 3 hours. Top with roasted nuts, chocolate curls or any of your favourite candies. Once set, slice and serve!

 

Vegan Grape Pots De Crème

 

My guests and family members simply love my healthy Vegan Chocolate Pots De Crème so much and they do not even realise the presence of silken tofu even after eating the whole cup! Thus I decided to venture into a new flavour, and here we go! This make a perfect dessert for home entertaining, because while I'm frantically preparing soup, starter and main course, table setting and decoration etc, this dessert comes in so handy as I can prepare one day before and throw all the ingredients into the blender, pop into the fridge and viola.. a group of impressed guests!
 

Dietary: Vegetarian, Vegan.

Make 3 ramekins

Ingredients
 115g semi-sweet white chocolate (compound or chips), chopped
 1/2 tsp instant espresso/coffee powder
 1/4 tsp Himalaya or sea salt
 40g fresh grape
 225g silken tofu (extra soft silken tofu will be even better)
 1/4 tsp violet colouring, optional
 1 Tbsp castor sugar, optional
 
Toppings (choose one or more!)
 Grapes
 Chocolate Curls
 Fruits
 Nuts

Method

1. Create your own double boiler method to melt the chocolate, click to see how.

 

2. Heat until chocolate is almost completely melted, remove from heat. Add coffee powder and salt, mix well. Let cool for about 3 minutes.

 

3. In a blender or processor, add the grapes to process until the skins are mashed. Pour in the tofu, melted chocolate and food colouring (optional). Process until completely smooth, pausing the machine to scrape down the sides and under the blade, if necessary. Taste if the mixture is your preferred sweetness because some semisweet chocolate can be quite sweet, for me I did not add any more sugar. If it is not sweet enough for you, add sugar. Stir until smooth. The mixture may look runny now, no worries.  
 

4. Pour the mixture into ramekins or small jars, and refrigerate to chill until set for at least 3-4 hours.  Serve chilled, and top with chocolate curls or your favourite toppings.

Tips

☼ How to Make Chocolate Curls? Click.



Vegan Chocolate Pots De Creme

 

 

This quick and super delicious dessert is so rich and creamy that you will not even realise the missing of heavy cream and egg yolk in most traditional recipes. This is a healthier version that is dairy-free and uses silken tofu, I can guarantee you that no one can tell the taste of soy, let alone tofu! Talk no more, get your blender out and this awfully healthy treats will be ready in no time! Check out another flavour of mousse I have created: Vegan Grape Pots De Crème.

Dietary: Vegetarian, Vegan.

Make 3 ramekins

Ingredients
 115g semi-sweet non-diary dark chocolate (compound or chips), chopped
 1/2 tsp instant espresso/coffee powder
 1/4 tsp Himalaya or sea salt
 225g silken tofu (extra soft silken tofu will be even better)
 1 Tbsp castor sugar or agave nectar, optional
 
Toppings (choose one)
 Chocolate Curls
 Fruits
 Icing powder
 Nuts

Method

1. Create your own double boiler method to melt the chocolate, click to see how.

 

2. Heat until chocolate is almost completely melted, remove from heat. Add coffee powder and salt, mix well. Let cool for about 3 minutes.

 

3. In a blender or processor, pour in the tofu and melted chocolate. Process until completely smooth, pausing the machine to scrape down the sides and under the blade, if necessary. Taste if the mixture is your preferred sweetness because some semisweet chocolate can be quite sweet, I did not add any more sugar. If it is not sweet enough for you, add sugar. Stir until smooth. The mixture may look runny now, no worries.  
 

4. Pour the mixture into ramekins or small jars, and refrigerate to chill until set for at least 3-4 hours.  Serve chilled, and top with chocolate curls or your favourite toppings.

Tips

☼ How to Make Chocolate Curls? Click.



☼ How to Make Chocolate Curls?

 

 

1. Hold the bar of chocolate in one hand, you may want to hold it in a piece of paper towel to stop the bar from melting in your hand. Slowly and carefully, use a vegetable peeler to shave along the length of the bar (at least 5-6 inch) to form pretty chocolate curls. This works best with room temperature chocolate block.

 

2. Pressing the peeler deeper into the chocolate will result in bigger, more dramatic curls, while drawing it gently across the edges will produce smaller, more delicate curls.

 

3. Keep them in the freezer until ready for use.

- Adapted from wikihow

☼ How to Melt Choco Using DIY Double Boiler?

 

1. Create your own double boiler by placing the chocolate in a small heatproof bowl.

 

2. Set this bowl on top of a pot that is filled with water.

 

3. Bring the water to a simmer, not boiling. Make sure the bottom of the top bowl does not touch the water below, but creates a seal with the bottom pan to trap the steam produced by the simmering water. Be careful that the water doesn't boil or splash into the chocolate, because any moisture will cause it to seize.