Kids can make this smooth, cool, and creamy chocolate pudding in a shortbread tart shell that will make any day a celebration.
For the shortbread pie crust, kids can mix 1 ½ cups flour, ⅓ cup sugar, ⅛ tsp salt in a large mixing bowl and slowly add ¾ cup cold vegan butter, a tablespoon at a time. Kids can mix with a fork and their fingers until the dough comes together. Press the dough into a 9” pie pan and pierce the bottom and sides of crust with a fork. Put the crust in the refrigerator for 15 minutes. Set the crust on the counter and preheat the oven to 350°. Bake for 10 minutes. Rotate the pie pan and bake another 15 minutes until light brown. Let it cool completely.
Kids can make an irresistible filling by whisking together 1 ¼ cup organic plain almond milk and ¼ cup arrowroot starch in a 2 quart saucepan. Whisk in a 13.5 oz can organic coconut milk, ⅓ cup organic cane sugar, ¼ cup organic cacao powder, and ⅛ tsp sea salt. Bring to a rolling boil, turn down heat, simmer and whisk mixture for 7 minutes as it thickens. Add ½ cup organic vegan chocolate chips and allow them to melt. Stir in 1 tsp pure vanilla extract. Pour into the shortbread pie crust and let cool on the counter for 15 minutes. Cover with parchment paper to prevent a film from forming and refrigerate for 3 hours or more.
Kids can roast ⅓ cup chopped organic walnuts on a sheet pan lined with parchment paper for 15 minutes at 325°. Let cool. Sprinkle the nuts on top of the pie before serving.