Berry Pudding Cups

Developed by Kristen Race, M.S., R.D., L.D.

Ingredients - For the crust:

3/4 cup almond meal
1 1/2 tbsp. unrefined coconut oil
1 1/2 tbsp. pure maple syrup
Pinch of sea salt

Ingredients - For the Pudding layer:

3/4 cup coconut milk
2 tbsp. agar-agar flakes OR approx. 1 1/2 tsp. gelatin
1 1/2 cups chopped strawberries
1/4 cup pure maple syrup
1/2 tsp. vanilla extract

Ingredients - For the topping:

Coconut whipped cream, sliced strawberries, shaved chocolate

Preparation

Mix the crust ingredients in a medium bowl until combined. Place 1 to 1 1/2 tbsp. of crust in each glass dessert cup and press down to create a crust layer. This may vary depending on the size of your dessert cup.

Place the strawberries, maple syrup and vanilla extract in a blender.

Place the coconut milk and agar-agar flakes or gelatin in a small sauce pan. Heat this mixture over low to medium heat and whisk gently for 5 minutes to dissolve the flakes or gelatin.

Pour the coconut milk mixture over the berry mixture in the blender and blend together until smooth.

Pour the berry mixture over the crust. Be sure to divide it evenly among each glass dessert cup. Let it set in the fridge for 2-4 hours or until firm. Top with coconut whipped cream, strawberry slices, and dark chocolate shavings. Pudding cups can be covered and stored in the fridge for 2 to 3 days. Enjoy!

Yield: 6 servings

Nutrition information