Triple Chocolate Pudding Tartlets Recipe (Gluten-Free & Allergy-Friendly)

I am all about baking from scratch, but have to admit, the cookie crust shortcut in this recipe is quite ingenious. Soft-baked, allergy-friendly cookies are simply pressed in to make a crust. There’s no finicky crumb-fat balance to worry about. To “seal the deal” these triple chocolate pudding tartlets get a layer of dairy-free chocolate, followed by a from scratch pudding (chocolate of course!). It’s a decadent little treat that’s kid-friendly, party-ready, and free of the top eight allergens. Yes, chocolate is dairy-free! The picture we have isn’t so pretty, but you get the idea!

This triple chocolate pudding tartlets recipe with photo was shared with us by Enjoy Life Foods.

Special Diet Notes: Triple Chocolate Pudding Tartlets

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Triple Chocolate Pudding Tartlets (Vegan & Gluten-Free)

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

These chocolate on chocolate on chocolate mini tarts are great single serve desserts for kid or adult parties. You can also store them in the freezer for an anytime treat. Please note that the Prep time is hands on time only. Allow a few hours for cooling and chilling.

Author: Adapted from Enjoy Life Foods

Recipe type: Dessert

Cuisine: American

Serves: 24 tartlets

Ingredients

2 (6-ounce) boxes Enjoy Life Double Chocolate Brownie Cookies
1 (10-ounce) bag dairy-free chocolate chips (like Enjoy Life Minis)
½ cup sugar
¼ cup cocoa powder
⅛ teaspoon salt
2 cups plain dairy-free milk beverage
3 tablespoons tapioca starch
2 tablespoons cold water
2 tablespoons water
1 teaspoon vanilla extract

Instructions

In a 24-cup mini muffin pan, press 1 cookie on the bottom and up the sides of each cup.
Melt ½ cup of the chocolate chips. “Paint” the bottom of the cookies with the melted chocolate to keep them from getting too soft.
In a small saucepan, whisk together the sugar, cocoa powder, and salt. Place the pan over medium-low heat, and gradually whisk in the milk beverage, about ⅓ cup at a time until smooth. Cook until steam rises from the surface, but do not let the mixture boil. Remove the pan from heat and stir in ⅓ cup of the chocolate chips until smooth. Let the pudding sit for about 3 minutes.
In a small bowl, whisk together the tapioca starch and cold water until the starch is dissolved.
Stir the chocolate mixture. Add the tapioca starch mixture and vanilla and stir until combined.
Return the pan to the stove over medium heat. Cook, stirring constantly, until the mixture thickens. Be careful not to let the pudding scorch the bottom of the pot.
Transfer the pudding into a heatproof dish and let it cool for about 20 minutes.
Carefully spoon the pudding into each cookie crust and place the mini muffin pan in the refrigerator. Refrigerate for at least 2 hours before serving.
Garnish the pudding cups with the remaining chocolate chips.
Cover with plastic wrap and store any leftovers in the refrigerator for up to 4 days.

Notes

Large Pie Option: Press the cookies on the on bottom and up the sides of an 8- or 9-inch pie plate. “Paint” the bottom of the pie crust with the melted chocolate to keep the cookie crist from getting too soft. Add all of the cooked pudding and refrigerate for at least 2 hours. To make slicing easier, place the pie in the freezer for 20 to 30 minutes.