Vegan raspberry hemp pudding
Vegan raspberry hemp pudding made with sweet raspberries, hulled hemp seeds and almond milk. A quick everyday dessert.
At a glance
- Serves 2
- Prep time: 10 min
- No cooking needed
- Total time: 10 min
- Calories: 290 kcal per serving
- Protein: 12 g
- Fat: 18 g
- Carbs: 20 g
Ingredients
- 250ml almond milk
- 3 tbsp hemp seeds
- 2 tbsp chia seeds
- 150g raspberries
- 2 tbsp maple syrup
Method
You’ll need: mixing bowl · whisk
- Rinse the raspberries in cold water and mash half of them with a fork into a fine purée.
- Put the almond milk in a mixing bowl with the hulled hemp seeds, chia seeds and maple syrup.
- Fold in the raspberry purée and whisk everything until there are no lumps left.
- Leave the mixture to rest in the fridge for at least 1 hour, until the seeds have absorbed the liquid.
- Spoon the pudding into two small glasses and decorate with the remaining raspberries before serving.
Good to know
Hemp seeds in a pudding? Definitely. They don't just give the dessert a slightly nutty note – they also pack it with nutrients.
Swaps
Maple syrup → yacon syrup (a fully low-carb-friendly alternative).
Cooking tips
Stir the pudding vigorously again after the first ten minutes of soaking so the chia seeds don't clump together at the bottom.
Storage
Covered, this raw pudding easily keeps in the fridge for three days and also makes a great breakfast.
Allergens
Fully vegan, lactose-free and gluten-free. Contains almonds.
Frequently asked questions
How long does raspberry hemp pudding keep in the fridge?
Covered, this raw pudding easily keeps in the fridge for three days and also makes a great breakfast.
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