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Vegan Berry Pudding

This vegan berry pudding is an easy dessert you can throw together in less than 10 minutes. Serve with coconut or cashew cream and fresh berries.

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Tess Masters

Ingredients

  • (12oz/300g) pack  organic firm silken tofu (see notes for soy substitute)
  • 1 cup fresh raspberries
  • 1 cup fresh sliced strawberries
  • 1 cup fresh blueberries
  • 1/4 cup (60ml) pure maple syrup, plus more to taste
  • 2 teaspoons fresh lemon juice, plus more to taste
  • Pinch of Celtic sea salt 

Instructions

  1. Throw everything into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. Add lemon juice and sweetener to taste.
  2. Transfer the mixture to four cocktail glasses or small dessert bowls, and chill in the fridge for 2 to 3 hours to thicken. 
  3. Serve topped with soy or cashew cream, and sliced almonds. 

Recipe Notes

If you have soy allergies, are avoiding soy, or are on a paleo diet substitute 1 to 2 cups of fresh young coconut meat, or 1 cup raw unsalted cashews, and add raw coconut water as needed.

Photo by Trent Lanz and styling by Alicia Buszczak