Chocolate Raspberry Dessert

Chocolate Raspberry Dessert

This recipe for Chocolate Raspberry Dessert with everyday ingredients is a show-stopper. Whether served for a fancy (Valentine's Day) breakfast or as a dessert, this gluten-free vegan dessert is irresistible.

Type: breakfast, dessert

Cuisine: British

Keywords: millet, dessert, pudding, chocolate, raspberry,

Recipe Yield: 3

Calories: 559

Preparation Time: 5

Cooking Time: 30

Total Time: 35

Recipe Video Name: Chocolate Raspberry Dessert

Recipe Video Description: This recipe for Chocolate Raspberry Dessert with everyday ingredients is a show-stopper. Whether served for a fancy (Valentine's Day) breakfast or as a dessert, this gluten-free vegan dessert is irresistible.

Recipe Ingredients:

  • ~ 1 1/2 cup (200 gr) raspberries, frozen or fresh
  • ½ cup (100 gr) uncooked millet
  • 300 ml (1.5 cups) water
  • 2-3 tablespoons xylitol (or another sweetener such as maple / date syrup)
  • 1 tbs lemon- or lime juice
  • 1 tbs ground flaxseeds
  • 2 tsp cacao powder
  • 2 tsp hot water
  • 1 tsp date syrup (add more to taste)

Recipe Instructions: Step 1 - Rinse the millet. Thoroughly rinse the millet under running water to remove any impurities. Step 2 - Cook the millet. Place the rinsed millet in a pan with approximately 3 cups of water. Bring it to a boil, then reduce the heat to allow the millet to simmer, ensuring it cooks longer. Add a little water if it dries too quickly or sticks to the bottom. Be cautious not to add too much water; aim for a thick porridge consistency. Step 3 - Add raspberries and sweeteners. After 10 minutes of cooking, add the (frozen) raspberries, xylitol, and lemon juice to the millet. Stir the raspberries into the millet until they are all mashed. Continue cooking for an additional 20 minutes at a low temperature to thicken and bind the millet. Ensure thorough stirring for a smooth pudding. Step 4 - Add flaxseeds and cool the millet. Stir in the ground flaxseeds to enhance texture. Allow the millet to cool for approximately 20 minutes. Step 5 - Cool. Transfer the cooled millet into a glass or bowl, using smaller glasses to create individual pudding forms if desired. Refrigerate the millet for an hour or overnight. Step 6 - Serve. To serve, invert the glass upside down and shake gently to loosen the millet. Run a sandwich knife along the sides of the glass to help the pudding slide down. Alternatively, serve the pudding directly in the glass itself. Step 7 - Prepare the Chocolate Sauce. In a small bowl, combine all ingredients for the chocolate sauce. Mix the ingredients with a spoon until well combined. Serve the chilled pudding with the prepared chocolate sauce, adding a delightful layer of richness and flavor.

Editor's Rating:
5

This fuss-free recipe for Chocolate Raspberry Dessert with simple ingredients is a show-stopper. Whether served for (a Valentine’s Day) breakfast or as a dessert, this gluten-free plant-based dessert is irresistible with the combination of raspberry and chocolate.

⭐️ Why you should try this Chocolate Raspberry Dessert

  • Delicious Combination: this recipe combines the rich depth of chocolate with the vibrant tanginess of ripe raspberries, making it irresistible.
  • Gluten-Free & Plant-Based: this recipe is vegan and gluten-free, thanks to millet, a naturally gluten-free whole grain. 
  • Make-Ahead: this dessert can be made ahead, perfect for celebrative gatherings or romantic dates, such as Valentine’s Day.
  • Easy to Make: even with zero dessert skills, you can make this recipe in about 30 minutes.

🍫 Ingredients Chocolate Raspberry Dessert

  • Raspberries: the vibrant and tangy flavor of raspberries combines so well with the richness of the chocolate.
  • Millet: not only nutritious, but it adds a gluten-free base for this pudding-like dessert.
  • Xylitol (or another sweetener): to sweeten the dessert.
  • Lemon- or lime juice: adds a hint of citrusy brightness to contrast the tangy raspberry flavors.
  • Ground flaxseed: a subtle nuttiness that contributes to the dessert’s texture.
  • Cacao powder & date syrup: to create a chocolate drizzle.

🥣 Substitutions and Variations

  • Substitute xylitol with maple syrup or date syrup for a natural sweetness.
  • Experiment with quinoa instead of millet for a different texture and nuttier undertones.
  • Instead of just raspberries, use a mix of berries to diversify the fruit profile, adding layers of flavor.
  • Add a crunch by using chopped nuts (such as walnuts) as a topping. 
  • Use a plant-based milk instead of water to add a creamier texture to the millet pudding. Any plant-based milk with a higher fat content, such as coconut milk, will be delicious.
A raspberry red pudding shaped dessert with a chocolate drizzle.

🥣 How to Make Chocolate Raspberry Dessert

Follow these easy step-by-step instructions for the best vegan and gluten-free chocolate raspberry dessert.

Step 1 – Rinse the millet.

Thoroughly rinse the millet under running water to remove any impurities.
Step 2 – Cook the millet.
Place the rinsed millet in a pan with approximately 3 cups of water. Bring it to a boil, then reduce the heat to allow the millet to simmer, ensuring it cooks longer.
Step 3 – Add raspberries and sweeteners.
After 10 minutes of cooking, add the (frozen) raspberries, xylitol, and lemon juice to the millet. Stir the raspberries into the millet until they are all mashed.
Step 4 – Add flaxseeds and cool the millet.
Stir in the ground flaxseeds to enhance texture. Allow the millet to cool for approximately 20 minutes.
Step 5 – Serve.
Transfer the cooled millet into a glass or bowl, using smaller glasses to create individual pudding forms if desired. Refrigerate the millet for an hour or overnight.

To serve, invert the glass upside down and shake gently to loosen the millet. Serve with a good drizzle of chocolate sauce.

📔 Tips

  • To store keep any remaining pudding in an airtight container in the refrigerator to preserve its freshness. Enjoy the pudding within 2-3 days to ensure optimal taste and quality.
  • You can serve it warm if you wish. Gently reheat the pudding in the microwave or on the stovetop, adding a splash of water or milk if needed to maintain the desired consistency.
  • Consider using smaller glasses for individual servings (see pictures), making them convenient for serving and storing.
  • Serve the pudding cold on a plate so that it retains its shape. If you serve the pudding warm the texture will be more like porridge and no longer have a pudding shape.

💬 Frequently Asked Questions

Can I use fresh raspberries instead of frozen raspberries?

Absolutely! Fresh raspberries are great, too.

How long does the Chocolate Raspberry Millet Pudding last in the refrigerator?

This dessert can be stored for up to 2-3 days in an airtight container.

Can I customize the sweetness level of the pudding?

Certainly! Adjust the sweetener quantity to your preference. Experiment with alternatives like date syrup, maple syrup, or other sweetener you like.

A raspberry red pudding shaped dessert with chocolate.

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🍫 Recipe

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A raspberry red pudding shaped dessert with chocolate.

Chocolate Raspberry Dessert

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: The Green Creator
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 3 (cold) 1x
  • Category: breakfast, dessert
  • Method: stovetop
  • Cuisine: British
  • Diet: Vegan

Description

This fuss-free recipe for Chocolate Raspberry Dessert with simple ingredients is a show-stopper. Whether served for (a Valentine’s Day) breakfast or as a dessert, this gluten-free plant-based dessert is irresistible with the combination of raspberry and chocolate.


Ingredients

Scale
  • FOR THE PUDDING:
  • ~ 1 1/2 cup (200 gr) raspberries, frozen or fresh
  • ½ cup (100 gr) uncooked millet
  • 300 ml (1.5 cups) water
  • 23 tablespoons xylitol (or another sweetener such as maple / date syrup)
  • 1 tbs lemon- or lime juice
  • 1 tbs ground flaxseeds
  • FOR THE CHOCOLATE SAUCE:
  • 2 tsp cacao powder
  • 2 tsp hot water
  • 1 tsp date syrup (add more to taste)

Instructions

  1. Rinse the millet.
    Thoroughly rinse the millet under running water to remove any impurities.
  2. Cook the millet.
    Place the rinsed millet in a pan with approximately 3 cups of water. Bring it to a boil, then reduce the heat to allow the millet to simmer, ensuring it cooks longer. Add a little water if it dries too quickly or sticks to the bottom. Be cautious not to add too much water; aim for a thick porridge consistency.
  3. Add raspberries and sweeteners.
    After 10 minutes of cooking, add the (frozen) raspberries, xylitol, and lemon juice to the millet. Stir the raspberries into the millet until they are all mashed. Continue cooking for an additional 20 minutes at a low temperature to thicken and bind the millet. Ensure thorough stirring for a smooth pudding.
  4. Add flaxseeds and cool the millet.
    Stir in the ground flaxseeds to enhance texture. Allow the millet to cool for approximately 20 minutes.
  5. Cool.
    Transfer the cooled millet into a glass or bowl, using smaller glasses to create individual pudding forms if desired. Refrigerate the millet for an hour or overnight.
  6. Serve.
    To serve, invert the glass upside down and shake gently to loosen the millet. Run a sandwich knife along the sides of the glass to help the pudding slide down. Alternatively, serve the pudding directly in the glass itself.
  7. Prepare the Chocolate Sauce.
    In a small bowl, combine all ingredients for the chocolate sauce. Mix the ingredients with a spoon until well combined. Serve the chilled pudding with the prepared chocolate sauce.


Notes

  • Store any leftover pudding in an airtight container in the refrigerator. The pudding can be stored for up to 2-3 days, maintaining its freshness and flavor.
  • When serving cold, serve the pudding on a plate to maintain its intended shape. Keep in mind that serving warm will result in a texture resembling porridge (no shape).
  • If serving warm, gently reheat the pudding in the microwave or on the stovetop, adding a touch of water if needed to maintain the desired consistency.

Nutrition

  • Serving Size: 3
  • Calories: 559
  • Sugar: 30 gr
  • Fat: 18 gr
  • Carbohydrates: 90 gr
  • Fiber: 20 gr
  • Protein: 16 gr

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