Adzuki pudding tarts

When it comes to baking for family, friends or special occasions, some people think it’s necessary to use ingredients outside their diet philosophies. I’m definitely not one of those people. I won’t break out the eggs and butter in order to please other palates. Rather, I like to think my sweet treats can be used as a tool for vegan outreach by opening others’ hearts and appetites to healthier, cruelty-free options. We all know the way to a person’s heart is through the stomach, after all. So far, it seems to work. I rarely meet a person who sticks their nose up at a slice of chocolate cake or a chocolate chip cookie.

I’m pretty unpredictable when it comes to baking for a crowd though. Sometimes I’m in the mood to “wow” the crowd, and other times I settle for comfort food recipes that are popular and recognizable. Either way, I always put a spin on it. Sometimes it’s obvious and sometimes it’s not.

Adzuki Pudding Tarts | A Dash of Compassion

This delicious pudding is one such example. Can you tell by the photos that it’s full of beans? You can’t tell by the taste either. It’s a thick, creamy chocolate-and-nut heaven thanks to the addition of silken tofu, cocoa and nut butter. It’s also incredibly versatile—I’d consider using it as a tart filling, a cream centre for cupcakes or even on its own as a pudding parfait. Here, I used some of 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 or piped or layered the day of your celebration…or just eat it as a simple fibre-rich pudding!

I was inspired to create this delicious recipe for this month’s SOS Kitchen Challenge, featuring adzuki beans. If it wasn’t for the challenge hosts, Ricki of Diet, Dessert and Dogs, and Kim of Affairs of Living, this pudding would have never happened. The recipe below makes enough crust and filling for about 20 mini tarts. Enjoy!

Adzuki Pudding Tarts | A Dash of Compassion

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Adzuki pudding tarts

Yield: 20 tartlets

Ingredients:

Crust:

    • 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

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

Directions:

Crust:

    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. 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.

Crust recipe adapted from More Great Good Dairy-Free Desserts.

      

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12 Responses to “Adzuki pudding tarts”

  1. peasoupeats — March 18, 2011 @ 3:56 pm

    Looks gorgeous! I'll definitely be giving these a whirl:)

  2. VegSpinz — March 19, 2011 @ 7:04 am

    I must try this- it looks heavenly!

  3. Patty — March 20, 2011 @ 2:01 am

    Oh I love sweet bean treats – these tarts look awesome!

  4. Pearl (Crunch and Chew) 10480 /2011/01/cutie-clementine-cupcakes-gluten-free.html — March 20, 2011 @ 4:01 am

    Chocolate and beans – what a weird combination. Definitely going to give this a shot, though! Do you think it's possible to use any other bean apart from adzuki?

  5. Ricki — March 20, 2011 @ 7:18 pm

    They're just beautiful, and they sound absolutely delicious, too! It makes sense that tofu would work well with the beans, as both are legumes. I really can't wait tot try these out! Thanks so much for submitting them to the SOS Challenge this month. :)

  6. Nicole — March 20, 2011 @ 9:49 pm

    Thanks for the compliments, everyone! Pearl: I can't say whether or not another type of bean would work for this recipe since I haven't tried others, but it certianly wouldn't hurt to experiment :)

  7. Mihl — March 21, 2011 @ 9:47 am

    These tarts are so cute! I would never have guessed there were beans in them. Absolutely gorgeous!

  8. ahealthypassion.com — March 21, 2011 @ 7:38 pm

    I havent tried adzuki beans before but have some in my pantry, this sounds like an awesome way to use them up!

  9. Food Frenzy — March 22, 2011 @ 11:39 pm

    Beautiful tarts. I like the fact that you added the almond on top. We invite you to share this post and some of your favorite food posts on Food Frenzy.Please check out our community at http://blogstew.net/foodfrenzy

  10. The Blissful Chef — March 23, 2011 @ 2:56 pm

    Wow this is right up my alley! I can't wait to make this!

  11. Kip — March 24, 2011 @ 8:32 am

    Wow, those are just gorgeous! I love the texture adzuki beans impart, so I'm definitely going to have to give this a try. Thanks!

  12. carolyn — March 10, 2014 @ 5:35 am

    Love your recipes but surprised to see you still use Canola Oil and use agave nectar which also has bad press!! :-)
    What could I substitute for agave nectar .. honey??
    And Canola Oil!! … do people who wish to eat healthy still use this oil … it is very dangerous Oil …Canola is a made-up word which stands for “Canadian oil low acid”, and is a genetically modified product. It is a Canadian invention that is backed by the government. It’s a cheap product to manufacture, and many processed or packaged foods contain canola oil….. do some research and see for yourself … I certainly will not have it in my diet.

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