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 Creamy Lemon Tart

Using pie tart pan.

 

Using springform pan.

 





I have tried enough of chocolate tarts, now I want something more refreshing, zesty and less sinful, and lemon tarts instantly pop into my mind! Most lemon tart fillings usually comprise of eggs but this vegan version is of course eggless, and also low fat with all the healthy and fresh ingredients used. The texture is like a creamy panna cotta, and is tangy and surely the lemon lover in your life! Creamy lemonade filling yet with no dairy cream, natural vegan ingredients over faux diary products, how exciting! Hope you enjoy it as much as we do!

 

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 castor sugar

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

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

 

For filling

 1 1/2 cup non-dairy milk (I use soy milk)

 2 Tbsp tapioca flour

 2 tsp agar agar powder

 440ml coconut milk, room temperature

 1/2 cup or 97g sugar

 2/3 cup or 160ml fresh lemon juice

 1 Tbsp finely grated lime zest (zest before squeezing out juice)

 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 8-10 minutes until firm. Let the crust cool down before filling.

 

For filling

1. In a heavy saucepot, mix together milk, tapioca flour and agar agar powder. Turn heat up to medium and stir constantly for about 5 minutes, until slightly thickened.

 

2. Whisk in coconut milk slowly. Then add sugar, lime juice and zest. Whisk constantly for about 10 minutes. Turn off heat and add vanilla extract. The mixture may be runny at this point, but no worries about it, it will turn into a beautiful tart after refrigerated!

 

3. Pour mixture into prepared pan/plate, let cool at counter for about 30 minutes.  Refrigerate until set for about 3 hours. Once set, slice and serve the refreshing dessert!

 

Eggless Less-Cheesy Oreo Cheesecake (No-Bake)

 

This is a 'accidental' recipe because I mistakenly added only half the portion of required cream cheese, which turned out that my family actually loves it because it less cheesy, how amusing! My nephew's birthday falls right on Christmas day, thus I decided to make him a birthday cum Christmas cake on our family dinner on Christmas Day. He obviously loves it 'cos this is his first homemade birthday cake! Oh gosh, I think I gonna be busy because I have seven nephews and nieces! If you prefer the full-flavoured cream-cheese cake, click here.

Dietary: Vegetarian.
Make 8-9" pan

Ingredients
For the crust:
 250g digestive biscuit or store-bought/Homemade Graham Crackers or Oreo 
 100g butter, melted
 2 tsp caster sugar (optional)

For the filling:
 240ml whipping / thickened / heavy cream (I used this sweetened whipping cream)
 250g cream cheese, softened
 1 tsp vanilla extract
 60g caster sugar
 40ml condensed milk
 14pcs Oreo cookies, filling removed & crushed.
 Some mini Oreo (optional, for decoration)

Method

1. For the base: Crush the biscuits and mix with butter and caster sugar. Press mixture gently into a springform pan and refrigerate for about 10 minutes.
 

2. For the filling: Whip the cream until soft peak stage. Set aside.

 

3. In a mixing bowl, beat the cream cheese, vanilla extract, and sugar together, followed by condensed milk. Beat until mixture is smooth.

 

4. Fold in the whipped cream, followed by the Oreo cookies. Leave some cookies for decoration later.
 

5. Spread the mixture on top of chilled crust. Tap the pan a few times to remove any air bubbles. Decorate with remaining Oreo cookies and mini Oreo.
 

6. Freeze overnight or at least 6 hours. Serve!
 

Options

☼ I prefer to remove the filing of Oreo cookies so that the cake will not turn out too sweet.

☼ Reduce the amount of sugar and condensed milk if required. Always incorporate these slowly and taste from time to time, until it reaches your preferred sweetness. 
 

Nutella Rice-Crisp Ice-Cream Cake

 

Flip this over after placing in fridge.

If you are looking for a low-fat snack  alternative to high-calorie foods, this is one of the good bet. It has the combination of three best ingredients to satisfy your sweet tooth: Nutella, rice crisp and ice cream! And no baking is required, try it today! 

 

Dietary: Vegetarian.
Make a 8" cake

Ingredients
 85g rice crisp, divided
 250ml Nutella, melted

To make vanilla ice cream:

 300ml whipping / thickened / heavy cream

 100ml condensed milk

 1 tsp vanilla extract

Method

For crust
1. Create your own double boiler method to melt the Nutella, click to see how.
 

2. Fold in 3/4 of the rice crisp to the melted Nutella. Set aside the balance.
 

3. Press the mixture into a springform pan and refrigerate for about 20 minutes.

For filling

1. Whip the cream until soft peak stage. 

2. Add in condensed milk and vanilla essence. Beat until mixture is smooth. Fold in the balance rice crisp into mixture until well combined.  

 

3. Spread the mixture on top of chilled base. Tap the pan a few times to remove any air bubbles.

 

4. Freeze overnight or at least 6 hours to set it completely. Take out from freezer and flip over. Serve! 

 



Eggless Nutella Cheesecake (No-Bake)

This recipe is for Nutella® and chocolate lovers. Its creamy texture and crispy base make this Nutella cheesecake one of my favorite dessert! It is so easy and no baking required!

Dietary: Vegetarian.
Make 8-9" pan

Ingredients
For the crust:
 150g digestive biscuits or store-bought/Homemade Graham Crackers
 60g butter, melted
 2 tsp caster sugar, or to taste

For the filling:
 120ml whipping / thickened / heavy cream (I used this sweetened whipping cream)
 150g Nutella chocolate, melted
 2 Tbsp cocoa powder, mixed with warm water
 200g cream cheese

Some topping ideas: 
 Crushed hazelnuts, or any nuts
 Fruits

Method

1. For the base: Crush the biscuits and mix with melted butter and caster sugar. Press the mixture gently into a springform pan and refrigerate for about 10 minutes.
 

2. For the filling: Whip the cream until soft peak stage. Add melted Nutella chocolate and cocoa powder mixture, mix. Fold in the cream cheese until well-combined. 
 

3. Spread the mixture on top of chilled crust. Tap the pan a few times to remove any air bubbles. Decorate with toppings of your preference.
 

4. Freeze overnight or at least 6 hours. Serve!

Variations

☼ Replace Nutella chocolate with dark chocolate.

☼ I did not add any sugar in the filling because the Nutella chocolate is already sweet on its own. Fill free to adjust to your preference.

'Cheater' Eggless Blueberry Oreo Cheesecake (No-Bake)

 

Why do I call this a 'Cheater' Blueberry Oreo Cheesecake? 'Cos it is merely using the blueberry flavour Oreo cookies as shortcut! Need dessert for a crowd this evening? Fret not! Oreo Cookies, cream cheese, biscuits as the base and a few staples are all you need for an awesome cheesecake! Best.. no baking required! By the way, you might not realise, Oreo cookies in fact vegan. If you prepare a less cream-cheesy version, click here.

 

Dietary: Vegetarian.

Make 8-9" pan

Ingredients

For the crust:
 250g digestive biscuit or store-bought/Homemade Graham Crackers or Oreo
 100g butter, melted
 2 tsp caster sugar (optional)

For the filling:
 240ml whipping / thickened / heavy cream (I used this sweetened whipping cream)
 500g cream cheese, softened
 Filling from 6pcs Oreo cookies
 1 tsp vanilla extract
 30g caster sugar, or to taste
 40ml condensed milk, or taste
 14pcs Oreo cookies, filling removed & crushed.
 Some mini Oreo (optional, for decoration)

Method
1. For the base: Crush the biscuits and mix with butter and caster sugar. Press mixture gently into a springform pan and refrigerate for about 10 minutes.

 

2. For the filling: Whip the cream until soft peak stage. Set aside.

3. In a mixing bowl, beat the cream cheese, blueberry filling, vanilla extract, and sugar together, followed by condensed milk. Beat until mixture is smooth.

4. Fold in the whipped cream, followed by the Oreo cookies. Leave some cookies for decoration later.
 

5. Spread the mixture on top of chilled crust. Tap the pan a few times to remove any air bubbles. Decorate with remaining Oreo cookies and mini Oreo.

6. Freeze overnight or at least 6 hours. Serve!

 

Options

☼ Reduce the amount of sugar and condensed milk if required. Always incorporate these slowly and taste from time to time, until it reaches your preferred sweetness.

 

☼ Use regular flavour Oreo cookies as desired.