Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
No-Bake Blackberry Vanilla Pudding

No-Cook Blackberry Vanilla Pudding (vegan + paleo)


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

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 1/4 cup soaked cashews (1 cup raw pre-soaked)

  • 1/4 cup frozen and then thawed blackberries (or use fresh)

  • 1/4 cup maple sugar (or coconut sugar)

  • 1 tablespoon maple syrup

  • 2 tablespoon plant-milk

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon almond extract
  • pinch of salt
  • optional: lemon zest 

Instructions

  1. 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.
  2. Taste and add more maple syrup for sweetness if desired.  It will be warm from blending at this point.
  3. 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.
  4. 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.
  • Category: Dessert
  • Method: Blender

Keywords: vegan blackberry pudding

Pin It on Pinterest