Vegan desserts have an undeserved reputation for lacking flavor or requiring specialty ingredients to compensate for the missing dairy and eggs. But like our vegan chocolate tahini date bars, this vegan chocolate pudding proves all you need is a few strategic (and easy-to-find) ingredient swaps! Creamy and decadent, it’s just as indulgent and even more flavorful than the classic. And, with no egg yolks to temper, it’s easier and faster too! Like chocolate, tahini has an earthy, slightly bitter flavor. The toasted sesame paste complements the chocolate’s roasted, nutty flavors, and its natural oils add body and creaminess. Almond milk subtly builds on the nutty flavor.
READ MORE: What is Tahini?
The surprise star here, though, is the Baharat spice! The complex blend of paprika, cinnamon, cardamom, coriander, nutmeg, allspice, and more lends warm comfort to the chocolate and tahini, giving it a very grown-up feel. To achieve an extra chocolatey flavor, I combine both cocoa powder and melted chocolate. Made from finely ground cocoa solids, cocoa powder adds a deep, rich intensity. Melted chocolate is mellower but contains more cocoa butter, giving the pudding a lush texture without any heavy cream necessary!
Ingredients for Tahini Chocolate Pudding
This tahini chocolate pudding has a simple ingredient list that includes two kinds of chocolate and a surprise addition of Baharat spices for a rich, spiced chocolate flavor.
Cocoa powder: You can use either natural or Dutch-process cocoa. Natural cocoa powder has a sharper, often fruitier flavor, while Dutch-process has a mellower, darker flavor. Sugar: A small amount of granulated sugar lightly sweetens the pudding and balances the bittersweet flavors of the chocolate and tahini. Cornstarch: Cornstarch thickens the pudding so it’s creamy and smooth without making it too thick or gel-like. Baharat spice blend: Adds warming, spicy, and slightly savory notes, giving this chocolate pudding a grown-up flavor. You can find Baharat in our online shop or in Middle Eastern and North African Markets. If you can’t find it, you could also substitute cinnamon, but I recommend picking some up. It’s really a beautiful spice blend to use in sweet and savory recipes. Salt: A large pinch of kosher salt not only enhances the flavors but also gives a subtle salted chocolate note. Almond milk: The nutty creaminess from almond milk works wonderfully with the chocolate and tahini. For a sweeter pudding, you can also use oat milk, though homemade oat milk may thicken too much. Semisweet chocolate: 60% cacao is the sweet spot between bitter and sweet. To keep this pudding vegan, make sure to choose a chocolate with no added dairy. My favorite is Guittard. Tahini: Adds richness to the pudding without using cream or egg yolks.
How to Make Tahini Chocolate Pudding
This vegan chocolate pudding is a ten-minute, one-pot wonder. The hardest part is waiting for the pudding to chill, but thankfully it’s also delicious warm! For this recipe, I like a silky, runny tahini, like Soom from our shop. You can also look for tahini in the international section of your grocery store. For a deeper dive on all things tahini and how to find the best quality, check out our guide: What is Tahini? You can sometimes find baharat in the spice section of your grocery store. Or you can order our favorite baharat blend from our shop.
Combine the dry ingredients and almond milk: In a medium cold saucepan, whisk together 1/4 cup cocoa powder, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1/2 teaspoon baharat, and 1/4 teaspoon kosher salt. Pour in 2 cups unsweetened almond milk and whisk until the dry ingredients have dissolved completely. Cook the pudding: Set the pan over medium heat and bring the pudding to a boil, whisking constantly. Once it comes to a boil, continue cooking and whisking for 1 more minute. Take the pan off the heat. Add the chocolate and tahini: Add 4 ounces of chopped chocolate or chocolate chips and 1/3 cup tahini. Stir until the chocolate has melted and the tahini is fully combined. The pudding should be smooth and glossy. Chill: Pour the pudding into individual ramekins or a large serving bowl. Cover with plastic wrap and press the plastic directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until the pudding has set and is thoroughly chilled, about 2 hours. Serve: Serve the pudding cold, garnished with fresh berries and a generous drizzle of tahini.
How to Store Vegan Chocolate Pudding
The pudding can be made ahead and kept, covered with plastic wrap, in the refrigerator for up to four days.
How to Serve Tahini Chocolate Pudding
This tahini chocolate pudding is creamy and indulgent all on its own, but it’s also a great base for piling on garnishes. I like to add a small handful of fresh berries with an extra drizzle of tahini and a sprinkle of chocolate shavings and toasted sesame seeds. Toasted sesame seeds, flaky sea salt, chopped toasted nuts, sugared cranberries, or candied orange peels would all be excellent additions as well. The rich, bittersweet flavor pairs exceptionally well with an after-dinner espresso or even a carajillo. Browse all Mediterranean recipes.
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Visit Our Shop. Give your vegan chocolate mousse a layer of spicy, warming flavor with cardamom, nutmeg, cinnamon, paprika and more
