Fresh Raspberry Pudding is a sweet fix that is easy, quick, and quite healthy!
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 because 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
- 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
- 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).
- 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.