Vegan Chocolate Pudding with Raspberry Swirl (Healthy + Gluten-Free)
This Vegan Chocolate Pudding is ultra rich and super creamy. It’s also gluten- and guilt-free!
Can we talk about the power of the banana for a few moments? It’s quite the magical fruit. Not only are bananas an excellent source of potassium, vitamin B6, manganese, and vitamin C, this heart-healthy fruit can turn any fat-laden dessert in to an exceptionally healthy alternative.
Bananas aren’t just for banana bread. Sure, I’ve made my fair share of banana bread–Nutella & Toasted Pecan Swirl Banana Bread being one of my favorite–but there are so many other banana possibilities that go beyond bread.
I very rarely make shakes with an ice cream base these days. Instead, I prefer to reach for my stock of frozen bananas to create a healthy shake base that is both decadent and creamy. Learn how to freeze your own bananas by following this tutorial. I’ve become so obsessed with frozen bananas that I never leave the grocery store without purchasing a bunch of bananas so I can replenish my stock.
My current late-night snack addiction is this recipe for Vegan Chocolate Pudding. Instead of using milk as the base, I opted for frozen bananas instead. No cooking, stirring, or waiting is involved since this pudding gets made right in the bowl of your blender or food processor. It’s instant pudding satisfaction.
To give this pudding a hint of summer flavor, I added a swirl of Just Jan’s Seedless Red Raspberry spread. It gives the pudding a sweet and tart burst of red raspberry flavor. On its own, the Just Jan’s Seedless Red Raspberry spread is ultra smooth–it reminds me of the texture of curd. It has a velvety smooth mouth feel and tastes like pure red raspberries.
Grab a spoon and dig in!
Vegan Chocolate Pudding with Raspberry Swirl
This chocolate pudding is made with frozen bananas to create a rich, creamy texture while staying healthy and guilt-free. A swirl of raspberry jam makes it extra special.
- 2 ripe frozen bananas
- 2 tablespoons cocoa or cacao powder
- 1/4 cup coconut milk
- 10 pitted medjool dates
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
- 2 teaspoons raspberry jam
- 1 tablespoon toasted almonds
- Place bananas, cocoa (or cacao) powder, coconut milk, dates, maple syrup, almond butter, and vanilla extract in the bowl of your blender or food processor. Pulse until smooth and creamy (it could take a few extra minutes if you’re not using a high-powered blender).
- Transfer the mixture to a bowl. Add the raspberry jam to the top. Using a knife, swirl the jam into the pudding. Top with toasted almonds. Serve immediately.
Disclosure: This post was sponsored by Just Jan’s Spreads. As always, all opinions are 100% my own. Thank you for supporting my site while I work with brands I adore and use in my kitchen daily.