This is a quick and easy no-cook recipe that you can make in your blender! No-Cook Blackberry Vanilla Pudding is a totally vegan dessert filled with good-for-you ingredients, including sweet Oregon blackberries.

I absolutely LOVED creating this No-Cook Blackberry Vanilla Pudding filled with some of my favorite ingredients. I can't get enough of it, and my whole family is happy I've been making it over and over again because it's so good. Serve this as a yummy dessert or as a sweet breakfast treat...bonus points if you do breakfast in bed!

Vegan Blackberry Vanilla Pudding Ingredients

This is a really smooth pudding recipe made without chia seeds. It thickens overnight in the refrigerator and becomes so thick and creamy! I made it with cashews, blackberries, maple sugar, pure maple syrup, plant milk, and vanilla. I love that these are mostly pantry ingredients you can have on hand anytime! Since I use frozen Marionberry blackberries, I really can store these ingredients to make Blackberry Vanilla Pudding whenever the craving strikes. I used soaked cashews to create a creamy, smooth texture. Read all about soaking cashews in this post about How (and Why!) to Soak Cashews.

Using Frozen Blackberries

A lot of people assume that, as a plant-based food blogger, I only recommend fresh produce. However, frozen produce is just as good of an option, and sometimes even better! Produce is frozen within 24 hours of harvest. This keeps it at its freshest, most perfect state! This lets them maintain all of their natural nutrients, vibrant color, and delicious taste. It also lets us enjoy our favorite produce year-round!

Health Benefits of Blackberries

I used marionberry frozen blackberries for this recipe. They are so flavorful and sweet (definitely not as tart or bitter as other blackberries I've tried)! Blackberries are high in vitamin C, E, and K along with calcium and magnesium. They're also great for digestion since they're high in soluble fiber! Blackberries are SO good for you, so I love including them in my diet!

All About Oregon Blackberries

If you've been to Oregon you know how abundant the blackberries are there! Oregon has the ideal climate for growing blackberries, from the soil and water to the air and climate. It all comes together to make the perfect environment for juicy, flavorful blackberries! Oregon blackberries are grown sustainably on multi-generational, local family farms. I took an online cooking class they offered and virtually met their growers/farmers! I learned about the amazing history of growing blackberries in Oregon, which is truly a labor of love! For instance, they talked about their first pick on July 4th and watching the fireworks in the fields, which sounds like an amazing and special celebration.

This recipe is vegan, paleo, and free of refined sugar, gluten, and soy. It is perfectly smooth, creamy, and also totally plant-based! This is a perfect dish to make on Saturday before Mother's Day. It thickens overnight in the refrigerator!

More Fruit Desserts

All of these recipes are vegan, gluten-free, soy-free, peanut-free and refined sugar-free:

Easy Peach Crisp
Healthy & Creamy Key Lime Pie Popsicles
Paleo Blueberry Galette
Easy Strawberry Sorbet
Raspberry Thumbprint Cookies
Lemon Bars
Easy Homemade Mango Sorbet
Blueberry Crumble Bars

No-Cook Blackberry Vanilla Pudding (vegan + paleo)

Author: Elaine Gordon
Total Time: 10 minutes
Yield: 2 servings 1x
Diet: Vegan

Print Recipe

Description

This is a quick and easy no-cook recipe that you can make in your blender! No-Cook Blackberry Vanilla Pudding is a totally vegan dessert filled with good-for-you ingredients.

Ingredients

Scale

1 ¼ cup soaked cashews (1 cup raw pre-soaked); How (and Why!) to Soak Cashews
¼ cup frozen and then thawed blackberries (or use fresh)
¼ cup maple sugar (or coconut sugar)
1 tablespoon maple syrup
2 tablespoon plant-milk
1 teaspoon vanilla extract
¼ teaspoon almond extract
pinch of salt
optional: lemon zest

Instructions

Add the soaked cashews, frozen blackberries, maple sugar, maple syrup, non-dairy milk, vanilla, almond extract and salt to a high speed blender. Add zest from 1 lemon if using. Blend until perfectly smooth and creamy. Scrape down the sides if needed and blend again to ensure all ingredients are well incorporated. I typically start on the lowest speed and then gradually increase the speed of the blender to the highest speed to achieve perfectly creamy results.
Taste and add more maple syrup for sweetness if desired. It will be warm from blending at this point.
Pour the mixture into two ramekins or small bowls and cover and place in your refrigerator for a couple of hours (6 hours). This will allow the pudding to thicken and chill.
Serve well chilled with homemade coconut whipped cream, blackberries and a sprinkle of lemon zest. Store leftovers in an airtight container and enjoy within one week.