Raw Vegan Caramel Pudding

Paleo and Raw Vegan Caramel Pudding {Refined Sugar-Free, Gluten-Free, SCD, AIP}

{Gluten-Free, Vegan, Paleo, Refined Sugar-Free, SCD}

I had this idea in my mind for a while now to make a caramel pudding out of some fresh coconut and dates. Somehow I just knew it would work, and the result was indeed this delectable paleo and raw vegan caramel pudding!

Doesn’t it look just gorgeous? A caramel pudding that’s free from dairy, refined sugars, the big 8 allergens, and all kinds of starches and preservatives may sound too good to be true, and this totally looks like something that’s too good for me to be able to indulge in considering all my dietary restrictions… You can therefore understand why I’m so happy about this recipe! Caramel pudding is something I haven’t enjoyed in in ages, so this was a real treat — and one that tastes amazing and only takes minutes to make from only 5 wholesome ingredients. Are you hooked yet? ;)

Paleo and Raw Vegan Caramel Pudding {Refined Sugar-Free, Gluten-Free, SCD, AIP}

This recipe only makes about 1 cup of pudding {2 servings}, but you may {definitely} want to make more than that ;) . It keeps well frozen and doesn’t solidify one bit even after days of being frozen {only gets more pudding-y and delicious somehow!} — so make as much of this as you’d like in one go and place it in the freezer in a glass container. It will keep a while and you can enjoy it anytime you’re feeling like a quick dessert or snack!

Paleo and Raw Vegan Caramel Pudding {Refined Sugar-Free, Gluten-Free, SCD, AIP}

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Paleo and Raw Vegan Caramel Pudding {Refined Sugar-Free, Gluten-Free, SCD, AIP}

Raw Vegan Caramel Pudding


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: about 1 cup pudding {1-2 servings}

Ingredients

  • 1 young thai coconut {the white kind, not the mature brown ones}
  • 10 soft medjool dates
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract {or better yet, a tiny pinch of raw ground vanilla bean}
  • dash of salt
  • Optional: 1 tbsp coconut oil, softened {for a firmer pudding once chilled}

Instructions

  1. Carefully remove the top of the coconut. {Watch this video on how to do it, if you haven’t done it before}. Pour coconut water off into a glass or storage container — most of it will be reserved for other uses {it’s delicious in smoothies or other cooking and baking}.
  2. Scrape out the flesh of the coconut into your blender {I used my Vitamix for this}. Add in 3 tbsp of the coconut water you’ve just set aside and all remaining ingredients. Blend until mixture is smooth. Adjust sweetness as needed. Transfer into a glass storage container or serving bowls — enjoy it fresh or place in the freezer for at least an hour for a firmer pudding {note: it will not freeze into solid form no matter how long it’s frozen for — it will only gelatinize and get even more pudding-like and delicious!}.

Enjoy it!

Audrey

P.S. I loved it so much I made some for a quick and easy non-dairy cheesecake dessert — see the recipe here if you’re interested: Raw Vegan Caramel Cheesecake.

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Disclaimer: This post contains an affiliate link to the high power blender used.

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