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Fresh Raspberry Pudding #vegan #dairyfree #glutenfree #wholefoods #plantbased #oilfree #valentinesday #dessert #pudding #raspberries #easy #recipe www.plantpoweredkitchen.com

Fresh Raspberry Pudding

Course Dessert, Snack


  • 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


  1. 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).

Recipe 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!