![Raw Chocolate Pudding Tart with Coconut Cream [Vegan] – One Green Planet](https://top-100-recipes.com/wp-content/uploads/2025/02/Chocolate-Pudding-Tart-with-Coconut-Cream-and-Goji-Berries-860x670.jpg)
Raw Chocolate Pudding Tart with Coconut Cream [Vegan]Ingredients You Need for Raw Chocolate Pudding Tart with Coconut Cream [Vegan]For the Crust:For the Chocolate pudding:How to Prepare Raw Chocolate Pudding Tart with Coconut Cream [Vegan]To Make the Crust:To Make the Chocolate Pudding:NotesNutritional InformationRaw Vegan Chocolate Pudding Tart with Coconut Cream and Goji Berries
This raw vegan chocolate pudding tart is perfect for any special occasion. Every chocolatey bite leaves a hint of coconut and a little explosion of goji berries in your mouth. It’s a great party pleaser.
Raw Chocolate Pudding Tart with Coconut Cream [Vegan]
Ingredients You Need for Raw Chocolate Pudding Tart with Coconut Cream [Vegan]
For the Crust:
- 1 cup walnuts
- 1 cup dates
For the Chocolate pudding:
- 1 avocado
- 2 tablespoons coconut oil
- 2 tablespoons coconut nectar (or date paste)
- 2 tablespoons cacao powder
- 1 teaspoon vanilla extract
- Pinch of Himalayan salt
- 1/4 cup nut milk, as needed
How to Prepare Raw Chocolate Pudding Tart with Coconut Cream [Vegan]
To Make the Crust:
- Pulse the walnuts into powder then add the dates until it all begins to stick together.
- Press into a lined tart tin (mine was about 8 inches) and put in the fridge.
To Make the Chocolate Pudding:
- Blend all the ingredients together in your food processor until smooth and thick.
- Spread evenly into your crust.
- Make the coconut cream, spread it on top of the pudding layer, and put back in the fridge overnight.
- Serve with goji berries, coconut flakes and cacao nibs.
Notes
See also How to Fix 8 Common Seasoning Mistakes and Save Your Dinner! – One Green Planet
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Nutritional Information
Per Slice Calories: 200 | Carbs: 19.2 g | Fat: 13.2 g | Protein: 2.7 g | Sodium: 63.8 g | Sugar: 14.3 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
