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.

Easy Chocolate Raspberry Dessert (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
2–3 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)

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Instructions

Rinse the millet.
Thoroughly rinse the millet under running water to remove any impurities.
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.
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.
Add flaxseeds and cool the millet.
Stir in the ground flaxseeds to enhance texture. Allow the millet to cool for approximately 20 minutes.
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.
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.
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