Tahini-Infused Vegan Chocolate Pudding


Rich in taste, somewhat sweet, and decadent, this vegan chocolate pudding is made with creamy tahini and toasty baharat spice. This simple dessert dish requires just one pot and ten minutes of hands-on work; it’s equally good for a romantic meal for two or a night in front of the TV.

A shot taken from above showing two dishes of vegan chocolate pudding with cut strawberries as decoration.

Desserts made without dairy or eggs have an unfair reputation for being tasteless or needing unusual ingredients to make up the difference. This vegan chocolate pudding, like our vegan chocolate tahini date bars, demonstrates that all it takes are a few smart (and readily available) ingredient substitutions! It has more taste than the original and is equally as rich and creamy. Plus, it’s quicker and simpler since you won’t need to temper egg yolks.

Tahini, like chocolate, has a somewhat bitter, earthy taste. Toasted sesame paste enhances the chocolate’s roasted and nutty tastes while adding body and creaminess with its natural oils. Subtly enhancing the nutty taste is almond milk.

However, the Baharat spice is the real show-stopper here! With its sophisticated combination of spices including paprika, cinnamon, cardamom, coriander, nutmeg, allspice, and more, this chocolate and tahini dessert has an air of refined sophistication.

I add cocoa powder and melted chocolate for an additional chocolaty taste. Cocoa powder is a rich, darkening ingredient made from cocoa solids that have been finely crushed. You won’t need heavy cream for this pudding since melted chocolate is milder but has more cocoa butter, creating a velvety texture.

Chocolate Pudding Recipe with Tahini—Vegan Option
Chocolate tahini pudding calls for a number of ingredients, such as cocoa powder, sugar, cornstarch, salt, a baharat spice combination, almond milk, and tahini.

Recipe for Tahini Chocolate Pudding: What You Need

Indulge in the decadent taste of this tahini chocolate pudding made with two varieties of chocolate and a secret ingredient—Baharat spices—for an unexpected kick.

Both natural and Dutch-process cocoa powder will work. While Dutch-process cocoa powder is darker and milder, natural cocoa powder is bolder and often more fruity.
Sugar: A little of granulated sugar makes the pudding somewhat sweeter and harmonizes the bittersweet notes of the tahini and chocolate.
Cornstarch: This thickener adds a velvety texture to the pudding without turning it into a gel.
This chocolate pudding gets an adult twist with the addition of the Baharat spice combination, which brings warming, spicy, and somewhat savory aromas. Baharat is available in our online store and in several markets throughout Africa and the Middle East. Although cinnamon might work in a pinch, I still suggest going out and getting some if you can’t locate it. It’s a stunning spice combination that works equally well with sweet and savory dishes.
The addition of a generous teaspoon of kosher salt brings out a delicate hint of salty chocolate while simultaneously enhancing the tastes.
The nutty richness of almond milk pairs well with the tahini and chocolate. You may also use oat milk for a sweeter pudding, but be careful with homemade oat milk since it could thicken too much.
With 60% cacao, semisweet chocolate strikes a perfect balance between bitter and sweet. Using dairy-free chocolate will keep this pudding suitable for vegans. For me, Guittard is the best.
Instead of using cream or egg yolks, tahini makes the pudding taste richer.

Explain tahini.
A paste produced from roasted sesame seeds, tahini has a creamy texture and a nutty flavor. Its nutty, somewhat bitter, savory taste goes well with chocolate in pudding, cookies, and other baked goods. You may compare it to peanut butter cups with a Mediterranean twist.

I recommend using a smooth, flowing tahini, such as Soom from our store, for this dish. You may also try perusing the foreign food aisle at your local supermarket for tahini. If you want to know more about tahini and where to get high-quality tahini, read our guide: Explain tahini.

Tell me about Baharat.
Spices like as cardamom, cinnamon, paprika, and coriander make up the hearty baharat. It adds a delightful twist to this pudding by giving it a spicy chocolate taste. Read our guide to find out more: A Comprehensive Guide to Baharat: The Wonder Spice That Warms, Spicy, Sweet, and Savory.

Baharat isn’t often found in the spice aisle of the supermarket. Instead, you may place an order for our preferred baharat mix in our store.

Choco Tahini Pudding Recipe

In only 10 minutes, you can have this delicious vegan chocolate pudding on the table. The most tedious aspect is probably waiting for the pudding to cool, but that’s okay since it tastes great both warm and cold!

Melt the almond milk and mix in the dry ingredients: Combine the cocoa powder, granulated sugar, cornstarch, baharat, and kosher salt in a medium-sized, cool pot and stir to combine. After the dry ingredients have dissolved, pour in 2 glasses of unsweetened almond milk and mix until smooth.Above: a pot of pudding in the early stages of cooking. On a dish beside it sits a whisk.
Get the pudding going: Whisk the pudding continuously while it comes to a boil over medium heat. Whisk constantly for 1 additional minute after it reaches a boil. Turn off the stove.

Incorporate the tahini and chocolate: Incorporate ⅓ cup of tahini and 4 ounces of chopped chocolate or chocolate chips. Combine the tahini with the melted chocolate by stirring constantly. A glossy, smooth pudding is the desired consistency.The vegan chocolate pudding is whisked with chopped tahini and chocolate in this aerial shot.

After chilling, transfer the pudding to a big serving dish or individual ramekins. To avoid the formation of a skin, cover the pudding with plastic wrap and press the wrap immediately over its surface. After approximately two hours in the fridge, the pudding should be firm and completely cold.A photograph taken from above showing six plates of vegan chocolate pudding.

The pudding is best served cold, topped with a liberal drizzle of tahini and a few fresh berries.A view from above showing two dishes of vegan chocolate pudding with cut strawberries as decoration. Accompanying these are dishes including tahini and baharat spice mix, accompanied by a platter with more strawberries.

Vegetarian Chocolate Pudding Storage Instructions
You can whip up this pudding in advance and store it, covered, in the fridge for three or four days.

A shot of vegan chocolate pudding served in a dish with a spoon resting next it, adorned with sliced fresh strawberries.

Preparing and Presenting Tahini Chocolate Pudding

Indulge in the richness of this tahini chocolate pudding by itself, or use it as a foundation for a mountain of toppings. A little handful of fresh berries, a little more tahini, some chocolate shavings, and some toasted sesame seeds is my favorite topping.

Additionally, you might garnish it with toasted sesame seeds, flaky sea salt, chopped roasted almonds, sugared cranberries, or candied orange peels. An espresso or carajillo after supper goes well with the thick, bittersweet taste.

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