I have been eating the same oatmeal porridge for breakfast for way too long. Not just oatmeal with almond milk. No, it’s exactly the same recipe with the same ingredients in the same quantities each and every morning (I will share the recipe soon). There is nothing wrong with oatmeal, but after a while I’m ready for a change. I vary with buckwheat porridges, chia puddings, extra large smoothie bowls or recipes with millet. And now Valentine’s Day is right around the corner, I grabbed this opportunity to share my love for raspberries with you. Raspberries in combination with chocolate sauce is so romantic! This SUPER easy (it looks difficult, but it’s really not) raspberry pudding with chocolate sauce is the end result and I’m super happy to share it with you today.
I experimented with a millet recipe before and by coincidence I discovered that if you cook millet too long it quickly adopts a puddinglike consistency. Add a bit of ground flaxseeds and place the millet in the fridge and in no-time you’ll have a pudding ready to be served. Perfect to make the day before and to serve for breakfast.
For Valentine’s Day it’s great to go out for dinner, but personally I think a cozy breakfast at home is just as delicious and romantic. This recipe is very suitable for this. If you still want to make this pudding after Valentine’s Day (which I can imagine), then I can recommend the following variations:
✓ warm pear with hot chocolate sauce and roasted walnuts
✓ strawberries with vanilla
✓ apricots with pistachio nuts
If you are going to make this recipe or if you are going to make this millet pudding with a variation, I would like to see it! Give it a try and let me know what you think in the comment section below or on Facebook or Instagram. Oh and don’t forget to tag your picture with #thegreencreator on Instagram.
Frambozen Pudding met Chocoladesaus
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 3-4 glasses of pudding 1x
- Category: breakfast, snack, sweet, dessert
- Cuisine: vegan, plant-based, dairy-free, gluten-free
Description
This easy raspberry millet pudding requires little time, no fancy ingredients and leaves room to vary endlessly. Delicious as breakfast or as a dessert.
Ingredients
- FOR THE PUDDING:
- 200 grams (frozen) raspberries
- ½ cup (100 grams) millet
- 300 ml (3 cups) water
- 2–3 tablespoons xylitol (or another sweetener such as date syrup: a banana can also sweeten up this pudding)
- 1 tablespoon lemon- or lime juice
- 1 tablespoon ground flaxseed
- FOR THE CHOCOLATE SAUCE:
- 2 teaspoons cacao powder
- 2 teaspoons hot water
- 1 teaspoon date syrup / pasta (add more to taste)
Instructions
- FOR THE PUDDING:
- Rinse the millet well under running water. Place in a pan with about 3 cups of water. Bring to a boil and then reduce the heat so that the millet can cook a little longer. Add a little bit of water and reduce the heat if the millet dries too quickly or sticks to the bottom. Make sure no to add too much water as you want to create a thick porridge. After 10 minutes add the (frozen) raspberries, xylitol and lemon juice. Stir all raspberries through the millet until they are all mashed. Cook for 20 minutes at low temperature so that the millet can thicken up and bind. Make sure you stir everything thoroughly so that you have a smooth pudding.
- Stir in the ground flaxseeds and let the millet cool off.
- When the millet has cooled off for about 20 minutes place the millet in a glass or bowl. I used little glasses to create a pudding form. Put the millet for an hour (or overnight) in the fridge. To serve keep the glass upside down and shake to loosen up the millet. Run a sandwich knife along the sides of the glass to help the pudding slide down.
- You can also serve this pudding in the glass itself.
- FOR THE CHOCOLATE SAUCE:
- Combine all ingredients in a small bowl and mix with a spoon.
- Serve the pudding with chocolate sauce.
Notes
You can serve this pudding as a cold pudding, but warm from a glass or a bowl is also delicious!
