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Vegan Sugar Free Salted Tahini Chocolate Pudding

 

 

 

 

 

 

 

 

 

 

 

Hello + Happy Saturday!!

 

 

 

 

 

 

 

If there is one thing I’m forever enamored with, it’s puddings. Some people loathe the texture, I always love a fun texture and grew up on the pedestrian boxed puddings. Today, we make everything from scratch and before you get overwhelmed, I promise.. 

 

Making homemade pudding is one of the easiest things in the world. Even when it’s vegan!

 

As a pudding enthusiast, I’ve tried every vegan variation under the sun. I’ve done tofu, avocado, coconut milk, cashews, sweet potato, you name it.. I’ve done them all. Believe it or not, while they were all good in their own way.. 

 

Nothing compares to this minimalist approach that you’ll see in traditional pudding recipes!

 

 

 

 


 

What’s great about this recipe? Everything! It’s quick, easy, affordable, sugar free, dairy free, nut free, packs a rich chocolate flavor, notes of espresso, hints of tahini and salt, isn’t made with avocado, coconut milk, or tofu, or cashews, requires minimal ingredients, cream, dreamy, can easily be made in bulk, perfect for any season or reason, and just my newest obsession! (brace yourself for many variations to come!)

 


 

 

If you love a fab dairy free and sugar free dessert, you have to try this new vegan sugar free Salted Tahini Chocolate Pudding!

 

 

 

 

 

 

 

 

 

Why this recipe is great:

 

 

Quick

Easy 

Affordable

Sugar Free

Nut Free

Made without tofu, coconut milk, cashews or avocados 

Notes of espresso and tahini

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Sugar Free Salted Tahini Chocolate Pudding


  • Author: Gabrielle
  • Total Time: 15 minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale

Instructions

  1. In a medium saucepan, use a silicone spatula to stir together the cocoa, cornstarch, espresso powder, and salt.
  2. Place the tahini in a liquid measuring cup, fill the rest up with oat milk til you reach 1 cup. Whisk to combine. If your tahini is firm you may have to heat the milk and tahini in the microwave then allow it to cool.
  3. Slowly stir in the oat milk with tahini and the additional 1 cup of oat milk into the pan and keep stirring until smooth and combined. Doing it slowly will prevent clumping of the corn starch.
  4. Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 mins minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
  5. Add the stevia sweetened chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer. If you don’t stir enough you’ll be left with small clumps when it sets or it may not set altogether. Taste the pudding, if it’s not sweet enough, add some sugar free alternative, but not more chips as it will thicken the pudding.
  6. Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Place in the fridge for at least 30-60 mins to set. It will thicken as it cools.
  7. Garnish with coconut whip, chocolate shavings, and flake salt

Notes

  • If you use traditional chocolate, add 1/4 cup sugar to the pan (when you combine the dry ingredients)
  • Prep Time: 5 mins
  • Cook Time: 10 mins

 

 

 

 

 

 

 

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2 Comments

  1. Would instant coffee granules work? I don’t have espresso powder and don’t drink coffee so don’t want to buy any but must try this dessert!

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