Desserts & Baked Goods

Nutty Blueberry Pudding And Chocolate Pudding Alternative

Aug 23, 2022

By Esther Boateng

Are you creative in the kitchen? If so, this is the perfect recipe for you. There’s plenty of room to exercise your creative flair and improvise with this blueberry-, avocado-, and nut-based recipe; make it simple, or as complicated as you like. Customize it according to your palate by replacing ingredients with your favorites.

Sometimes I include vanilla protein powder in the blueberry topping and hemp seeds in the base, in addition to cashew nuts. Bee pollen granules are another option you could include in the base to boost the sweetness and nutritional profile. Adding many dry ingredients might make the base crumblier, which can contrast well with the creamy blueberry topping. If you want a moist base, add more nut butter, coconut oil, or raw coconut butter; bear in mind that the nut butter or coconut butter will increase the sweetness of the base.

Blueberries are inherently quite sweet, so you only need a small amount of added sweetener, if any. If you choose the chocolate topping instead of the blueberry one, you will most likely need to balance out the bitter taste of raw cacao with a sweetener. I prefer to use honey fortified with royal jelly and bee pollen, maple syrup, ripe mashed banana, or fresh coconut water, which has the added benefit of thinning out the consistency of the topping if it feels too thick.

Lastly, to heighten the chocolate flavor of the chocolate topping, add more cacao powder, chocolate chips, or chocolate nibs during the blending process.

Nutty Blueberry Pudding And Chocolate Pudding Alternative

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Ingredients

Base Ingredients

1 cup Small-Batch Pre-Soaked Granola - Classic Coconut
1/2 tsp. Dr. Cowan’s Garden Three-Beet Powder
1 Tbsp. Dr. Cowan’s Garden Almond or Pecan Nut Butter
2 Tbsp. coconut oil at room temperature, or raw coconut butter
1/2 cup sprouted cashews
1 Tbsp. vanilla extract
1/2 tsp. cinnamon
Pinch of salt

Blueberry Topping Ingredients

1 1/2 cups blueberries, fresh or frozen
2 Tbsp. coconut oil (at room temperature)
1/2 tsp. gelatin powder (optional)
1/2 cup sprouted cashews
1/2 ripe avocado
1 Tbsp. sweetener (optional)
1 Tbsp. vanilla extract or vanilla powder (optional)
Pinch of coconut flakes or shreds (optional garnish)
1/2 tsp. crushed nuts (optional garnish)

Chocolate Topping Ingredients

3-4 Tbsp. unsweetened cacao power
1/2 tsp. Dr. Cowan’s Garden Three-Beet Powder
1/2 cup sprouted cashews
1/2 ripe avocado
1/2 tsp. gelatin powder (optional)
1 Tbsp sweetener (or to taste)
1 Tbsp. vanilla extract
2 Tbsp. coconut oil (at room temperature)
1/4 ripe banana
1 cup fresh coconut water
Pinch of salt (optional)
Pinch of cinnamon (optional)

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Directions

Base Directions

Add granola, sprouted cashew nuts, coconut oil or raw coconut butter, beet powder, cinnamon, and vanilla extract to a food processor and blend at the highest speed for approximately 30-60 seconds, or until all the ingredients are well combined.
Scoop about 2 or 3 tablespoons of the granola mixture into a small glass pot or jar, and press down.

Topping Directions

To make the topping, add blueberries, coconut oil, sprouted cashews, avocado, gelatin powder, lemon juice, and vanilla extract to a blender, and blitz until all the ingredients are well combined. Do a taste test, if it needs sweetening, add your preferred sweetener, and continue to blend until you’re satisfied with the taste and texture.
Pour the topping onto the granola base, and leave it in the fridge until you’re ready to eat it.
Garnish with a few blueberries, coconut flakes, coconut shreds, or crushed nuts.

Recipe Note

When making the base, I like to grind the cashew nuts in a coffee grinder before I add it to the food processor along with the other ingredients.

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