• 120g fresh ripe raspberries
  • 3 tbsp desiccated coconut
  • 3 tbsp black chia seeds
  • ½ tsp ground vanilla or vanilla extract
  • 250ml plant milk of choice
  • Hazelnut butter (or any other nut butter)
  • Kiwi chopped
  • Fresh raspberries and blackberries
  • Fresh mint leaves
  • Hemp seeds


  1. 1

    Put the raspberries in a bowl and mash them with a fork. Stir in the coconut, chia seeds and vanilla, then pour over the milk and mix until well combined. Stir every now and again for 10 minutes to prevent lumps from forming.

  2. 2

    Set aside to soak in the fridge for at least 30 minutes, or overnight. The pudding is ready when the consistency is thick and jelly-like.

  3. 3

    Spoon into two medium-sized glass jars or one large one. Cover with a layer of nut butter and finish with the fruit, a few mint leaves and a sprinkling of hemp seeds.

Green Kitchen Smoothies by David Frenkiel and Luise Vindahl (Hardie Grant, £15)

Nutritional Details

Each serving provides
  • Energy 2516kj 601kcal 30%
  • Fat 47.6g 68%
  • Saturates 15.0g 75%
  • Sugars 13.9g 15%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 729kj/174kcal

Each serving provides

19.0g carbohydrate 13.3g fibre 17.5g protein

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