21 March 2011

No Meat Zone Recipes: Vegan Adzuki Pudding Tarts

Can you tell by the photos that these tarts are full of beans? You can't tell by the taste either. I created an adzuki pudding that is a thick, creamy chocolate-and-nut heaven thanks to the addition of silken tofu, cocoa and nut butter, and I used it as a filling for mini almond-oat tart crusts. The pudding can be made a day in advance (it thickens and provides a deep chocolate and nut flavour after being refrigerated overnight), and then filled the day of your celebration...or just eat it as a simple fibre-rich pudding!

This recipe makes enough crust and filling for about 20 mini tarts.

Adzuki pudding tarts
  • 1 cup rolled oats
  • 1 cup almonds
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup brown rice flour
  • 1/2 tsp baking powder
  • 2 tbsp unsweetened coconut flakes
  • 2 tbsp canola or sunflower oil
  • 3 tbsp pure maple syrup
  • 2 tsp pure vanilla extract
1. In a food processor, process the oats and almonds to a fine meal.
2. Add the cinnamon, salt, brown rice flour, baking powder and coconut and pulse to combine.
3. Finally, add the oil, maple syrup and vanilla and process until well combined. The mixture should stick together when pressed between two fingers. If it seems too dry, add a teaspoon or two of water.
4. Press the mixture into the bottom of oiled tart tins. Bake at 350 for about 8 to 10 minutes, or until dry to the touch and lightly browned. Allow to cool completely before filling.

Adzuki pudding
  • 1 1/2 cups cooked adzuki beans (or 1 can)
  • 1 12-oz package firm silken tofu (I use Mori Nu)
  • 1/2 cup agave nectar
  • 6 tbsp natural nut butter (I use almond and peanut)
  • 1/4 cup cocoa powder, sifted
  • 1 oz. unsweetened chocolate, melted
  • 1 tsp pure vanilla extract
  • pinch of salt
1. In a high-powered blender, puree the beans and silken tofu. Add the remaining ingredients and blend for 2 or 3 minutes until smooth.
2. Refrigerate the filling in a covered container for several hours or overnight to allow it to thicken up. Pipe or spread the filling into tart crusts and refrigerate until ready to serve. Tarts are best eaten the day they are made.

Nicole Axworthy | @aDashofVegan
Nicole is a writer, editor, wife, and mother of two adorable rescue cats, Leola and Eli. She loves animals too much to eat them, and she's discovered that teaching others through food is a very effective vegan outreach tool. On her blog, A Dash of Compassion, Nicole aims to spread a positive message about healthy eating while celebrating all things sweet.

Photo credit: Nicole