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Chocolate pudding tart

Prep Time20 mins
Cook Time35 mins
Chilling time6 hrs
Course: Dessert
Keyword: chocolate, dinner party, egg-free, gluten-free, grain-free, keto, nut-free, paleo, tiger nuts, vegan, vegetarian
Servings: 10


The crust

  • 1 ½ cups tiger nut flour
  • ½ cup arrowroot starch
  • ½ tsp sea salt
  • ¼ cup coconut oil slightly chilled
  • ½ cup very cold water

The filling

  • 2 cans full fat coconut milk 400 ml each
  • 2/3 cup cocoa powder
  • 3 Tb monk fruit sweetener
  • Pinch salt
  • 1 1/2 tsp vanilla extract


The crust

  • Preheat oven to 375F.
  • Whisk together the tiger nut flour, arrowroot starch and salt.
  • Mix in bits of coconut oil using your fingers or a spatula (like with pastry) until crumbly.
  • Add ⅔ of the water and mix. Add more until it becomes a non-sticky dough. You may not need all of it.
  • Press evenly into a tart pan and bake for 35 minutes, or until golden around the edges.

The filling

  • Scoop out the cream from the coconut milk and add it to a small saucepan; it should be 1.5-2 cups of cream.*
  • Warm the cream with cocoa and monk fruit in a saucepan over low heat.
  • Remove from heat and stir in vanilla and salt.
  • Let cool slightly and pour into the crust to set in the fridge overnight.


*Reserve the water for smoothies.