Well, the Valentine’s buzz is on and everywhere there is…. chocolate. I love my chocolate, but honestly I don’t wait until February 14th to eat it! Nope, it’s an everyday treat for me. Not joking, I keep a stash in my purse.
Since I’ve posted my fair share of chocolate goodies for Valentine’s (and hey, just about every other occasion I can think of), I figured it’s time to share a “chocolate-free” recipe. I promise, this won’t become a regular classification. 😉
Today, I have a raspberry pudding that – for real – takes minutes to make. I use frozen raspberries, because I think the flavor is really bright and fruity and they lend a stellar pink color. However, you can easily substitute frozen strawberries here if you prefer.
All you need is a blender, the basic whole-foods ingredients, and you’re good to go! The pudding is lovely enough to serve as-is, topped with some fresh berries. Or, you can doll it up with whipped cream, maybe even layering in a parfait glass. Or, be totally radical and top with some grated dark chocolate.
Fresh Raspberry Pudding
- 1 cup ripe banana sliced
- 1 cup frozen organic raspberries
- 1 1/2 - 2 tbsp raw almond butter can substitute another raw nut butter
- 2 tsp white chia seeds
- 1/4 tsp ground cardamom optional
- 1-2 pinches of salt
- 1-2 tbsp tbsp pure maple syrup or more to taste
- 2-2 tbsp unsweetened shredded coconut optional
Using a high-powered blender (if using a standard blender, see chia seed note), add the banana, raspberries, almond butter, chia seeds, cardamom, salt, and 1 tbsp of the maple syrup. Puree on high speed for a minute or so until fully blended and smooth (do not blend too long as it will heat up the mixture). Taste, and add additional maple syrup if desired. Puree through again, then stir in coconut. Transfer to serving dishes and serve immediately, or refrigerate for a few hours before serving (see note).
- Banana Note: I do not use frozen banana slices here. Since frozen raspberries are used, your blender may have a hard time pureeing the mix if the bananas are also frozen (unless using a Blendtec.
- Chia Note: A high-powered blender will pulverize the whole chia seeds. If using a standard blender, try using 1 1/2–2 tsp of ground chia instead.
- Kitchen Tip: This raspberry pudding tastes best if served within a day of making it, as the banana will oxidize and not taste as fresh. This is why I opted for a small batch, so that there are not a lot of leftovers. But, if you have several happy mouths to feed, feel free to double the batch!
food photos credit: Nicole Axworthy
…and, if you are a chocololate-for-Valentine’s purist, try one of these…
Happy Valentine’s, kids! Anyone have special or romantic plans? Do share! I’d love to hear!