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    Home - Fruit

    Published: Jun 15, 2014 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Vegan Summer Berry Pudding

    Jump to Recipe Print Recipe

    #Vegan Summer Berry Pudding | @cookiedesireAfter a lot of large, heavy meals and indecent amounts of chocolate, I really need to lighten things up a bit. Plus, the temperature around here is reaching 90 and ain't nobody got time to be cooking in a hot kitchen when it's that hot out. That is when I whip out this amazing little recipe that takes literally seconds to prepare.

    #Vegan Summer Berry Pudding | @cookiedesire

    My vegan summer berry pudding is famous around here. It's what our summer dreams are made of (besides pie and gobs of fried cheese) The pudding is light in calories - under 100 calories for a heaping serving and full of nutrition. What I love about this pudding is the consistency... It is super light and airy and whipped.Then the chia seeds give it a fun tapioca pudding texture. It's gorgeous. (Note, if you don't like that tapioca pudding texture, you might want to either experiment with using fewer chia seeds or steer clear altogether. I do want to say that I think this pudding is really worth trying!) It also has the perfect amount of sweet and freshness to satisfy most cravings. I recommend topping the pudding with extra fresh fruit and maybe some slivered almonds if you have them.

    #Vegan Summer Berry Pudding | @cookiedesire

    I love eating this after a long day of work when I just want to completely unwind and relax and not be weighed down by a ton of butter and sugar. It also makes a great breakfast or midday snack. You can't go wrong, ya know. I know you're going to love this recipe too. I mean, 60 seconds to make, 5 ingredients, 2 steps, and a ton of deliciousness, how can you say no?

     

    Vegan Summer Berry Pudding

    Amanda Powell
    Print Recipe Pin Recipe
    Servings 6 servings

    Ingredients
      

    • 2 cups unsweetened vanilla almond milk I prefer the Silk brand
    • 2 cups mixed fresh berries blackberry, blueberry and raspberry
    • 1 tablespoon pure vanilla extract
    • ½ cup monk fruit sweetener or stevia or agave nectar
    • ½ cup chia seeds

    Instructions
     

    • Blend all the ingredients except for the chia seeds together in a blender or food processor until completely blended together.Strain through a fine mesh strainer to remove seeds.
    • Fold in the chia seeds and allow it to set in a covered bowl for 2 - 3 hours. Serve with fresh fruit and/or slivered almonds.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

    « Brie and Spinach Stuffed Pretzel Rolls
    Simple Buttery Burger Buns Recipe »

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

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    Comments

    1. Martha says

      August 30, 2015 at 1:41 pm

      Have you done this with frozen berries? I did and it was rather soupy. Ideas?

      Reply
      • Amanda says

        September 02, 2015 at 6:11 pm

        I have not tried this with berries yet. I would suggest thawing the berries and draining the excess liquid or you can try increasing the amount of chia seeds, but I am not sure how much you would need. If it is indeed soupy, it may even take as much as double.

        Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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