A fresh raspberry pudding that can be prepped in just minutes! Creamy, light, so fresh-tasting. Dairy-free, vegan, and gluten-free.
Fresh Raspberry Pudding is a sweet fix that is easy, quick, and quite healthy.
This recipe comes from my Simply Plants ebook. You can find more oil-free vegan recipes like .
This summer we were fortunate to pick organic raspberries, straight from a friend’s garden. I shared a video about it here. Actually two videos!
I met this friend in yoga. He is in his 70’s and started yoga just a couple of years ago. Very inspiring. He has this abundant garden and takes great care with his crops of corn, berries, apples, seedless grapes (yep!), and even his own wine vineyard. It’s quite spectacular.
He invited me to pick some organic raspberries. I brought Hope with me and we were just stunned looking at the pristine raspberry bushes and all of the garden.
We returned with quite a haul of raspberries. I froze a portion and we ate the rest straight up.
With those frozen berries I will be making this Fresh Raspberry Pudding!
I call it ‘fresh’ simply because it tastes so fresh. You can use either frozen or fresh berries, so it’s a treat you can enjoy year-round.
Another reason I love this pudding is that it’s light and fresh in flavor. So often puddings are chocolate or some variation with chocolate blend. This raspberry pudding gives you something more fruity and vibrant!
Since it can be made with either fresh or frozen berries, you can blend up a raspberry pudding treat any time of the year… even though it’s especially good in the summer.
You will also love the ease of this recipe. Just a few ingredients go into the blender, puree, and it’s done!
This raspberry pudding is lovely to serve as is, or topped with a dollop of vegan whipped cream and a few fresh berries. Strawberries are easily substituted if you prefer!
You can also try layering in a glass, as with this post (maybe even with that yogurt).
However you like it, this pudding is delicious, easy, and nutritious.
I hope you whip it up soon too… enjoy! x Dreena
Fresh Raspberry Pudding
Ingredients
- 1 cup ripe banana sliced
- 1 cup frozen organic raspberries
- 1 – 1 1/2 tbsp raw almond butter can substitute another raw nut butter
- 2 tsp white chia seeds
- 1/4 tsp ground cardamom optional
- 1-2 pinches of salt
- 1-2 tbsp tbsp pure maple syrup or more to taste
- 2-2 tbsp unsweetened shredded coconut optional
Instructions
- Using a high-powered blender (if using a standard blender, see chia seed note), add the banana, raspberries, almond butter, chia seeds, cardamom, salt, and 1 tbsp of the maple syrup. Puree on high speed for a minute or so until fully blended and smooth (do not blend too long as it will heat up the mixture). Taste, and add additional maple syrup if desired. Puree through again, then stir in coconut. Transfer to serving dishes and serve immediately, or refrigerate for a few hours before serving (see note).
Notes
- Banana Note: I do not use frozen banana slices here. Since frozen raspberries are used, your blender may have a hard time pureeing the mix if the bananas are also frozen (unless using a Blendtec.
- Chia Note: A high-powered blender will pulverize the whole chia seeds. If using a standard blender, try using 1 1/2–2 tsp of ground chia instead.
- Kitchen Tip: This raspberry pudding tastes best if served within a day of making it, as the banana will oxidize and not taste as fresh. This is why I opted for a small batch, so that there are not a lot of leftovers. But, if you have several happy mouths to feed, feel free to double the batch!
food photos credit: Nicole Axworthy
This post was originally published June 2018 and updated for July 2020.
Susan says
My Whole Foods used to sell white chia seeds, but they quit last year. Now all they sell is black, which discolors the light-colored ingredients in some recipes like this. Do you know how/where to get white chia seeds?
Dreena Burton says
Hi Susan, yes the white chia can be hard to find. But amazon carries it. Here’s the whole white chia on amazon: https://amzn.to/3yt7xkT and next here’s the ground white chia: https://amzn.to/44RraiO
Cindy Read says
This is really good! I used mango & peanut butter and it was a hit!
Dreena says
Excellent! Love that combo, Cindy – thanks for the note. 🙂
Amy Flynn says
Anything I can use instead of nut butter? I hate nuts! And can I use frozen bananas with fresh raspberries? Thanks. This looks yummy…
Dreena says
Hi Amy, for sure with the berries/bananas, should work great. You can omit the nuts if you want, it add some texture and creaminess. Not sure if I’d substitute seeds, they might be bitter.
J'Ana says
We have someone with a banana allergy in our family. Is there anything I can substitute for the banana? Any this would be helpful, as banana or frozen banana is in a lot of sweet recipes I’d like to try! Thanks in advance!
Dreena says
Hi J’Ana, sometimes it’s difficult to find a replacement for banana. Here I might try frozen cubed mango, I think that would taste really good with the raspberry!
Michelle says
Hi I bought ingredients on the weekend to make your zucchini fritters (gluten free, vegan , oil free) and I’ve gone to make it today and the whole recipe has disappeared. Just wondering if some kind of setting on that page switched? Are you able to fix? They looked amazing! Thanks for your help x
Dreena says
Hi Michelle, I’m not sure if you have a broken link. Here it is again, please let me know that it works for you! http://bit.ly/zuke-fritters
Liz says
Am I missing something? How large are the servings and how many servings does this make???
Thanks Liz
Stacey says
This looks so yummy.
How many servings does it make?
I can’t find that info anywhere.
Lindsay says
I made this with frozen strawberries and black chia seeds. It was a huge hit! I’ll need to triple the batch next time. haha
Gaby says
Can I use flax seed mill instead of the chia? This looks sooo good!!
Surbhi says
How do I pin your recipes?
Dreena says
Thanks Surbhi. Just updated the plugin. Are you able to do so now?
Shantel Jones says
This looks so good! About many does this serve? I couldn’t see it on the recipe.
Maggie says
It is absolutely delicious. I really liked the fluffy texture!
I made this with black chia. The final product had pepper-like little flakes in it — it doesn’t turn the whole thing gray. The flecks are barely there. Unless you are a food blogger or obsessively Instragram all your meals, it’s a non-issue. Just eat it and enjoy! 🙂
Jamie FAber says
Thanks for the chia info! It was the only thing holding me up for making it for guests tomorrow…yay!
Raquel says
I would love to try it. Looks delicious. Could I sub almond butter for coconut butter? For a nut free option. Thank you Dreena
Dreena says
I haven’t tried it, but should work okay – just be sure to warm the coconut butter a little before blending, and I’d also be sure to blend up everything first if using frozen raspberries (so they don’t seize up the coconut butter). Hope it works nicely!
Ana @ Ana's Rocket Ship says
I love the color!!!! I mean…. I love Chocolate- but pink is just so valentines day!!
Anjali @ Vegetarian Gastronomy says
This looks delicious Dreena!
Anna says
Looks delicious! Beside the ground cardamom, you wrote see note in brackets, but there’s nothing about the ground cardamom in the notes?
Edith says
Such a delicous and easy recipe 🙂 Love it!
http://thehappyvegangirl.com
Alisa Fleming says
It’s like a romantic dessert – breakfast in bed hybrid! Love this recipe Dreena, so fresh and I’m sure delicious.
Dreena says
Now to get someone to make it for us for breakfast in bed. 😉 Thanks Alisa!
Aubrey says
This looks so yummy:)
Dreena says
Thanks Aubrey, hope you enjoy it!
Julie says
I don’t have white chia seeds…will black work? I’m guessing the color of the pudding won’t be the same.
Dreena says
For sure, it’s more an aesthetic thing, you can use black chia seeds.