Blackberry Strawberry Pudding

One glance at the farmers’ market or your local grocer this time of year and you’ll notice the produce section is overflowing with berries. Put those seasonal berries to good use with this pudding recipe perfect for summer. Reprinted from Sweetly Raw Desserts by Heather Pace, this recipe will open up your eyes to raw food and all of its delicious possibilities.

Yield 2 servings

Ingredients:
¾ cup (109 g) blackberries
¾ cup (127 g) diced strawberries
¾ cup (approximately 127 g) packed young coconut pulp
1 tablespoon + 2 teaspoons (33 g) agave or coconut nectar
½ teaspoon lemon juice
¼ teaspoon vanilla extract
2 teaspoons (10 ml) melted coconut oil

Method:
1. Blend all ingredients but the coconut oil in a blender until smooth. Add the oil and blend again to incorporate. Chill the pudding in the fridge for at least 4 hours before serving.

Have you participated in the raw food movement? What other raw dishes have you made for your kids?

Sweetly Raw DessertsSWEETLY RAW DESSERTS by Heather Pace will show readers everything they need to know about making the most delicious and nutritious raw food desserts. Techniques such as soaking nuts, using a mandoline, juicing fruits, and making nut milk are included to help you become as familiar as possible with the ingredients and equipment you will be using. This recipe is reprinted with permission from Quarry Books (2015). To buy the book click here.