Gluten-Free Recipe: Raw Coconut Chocolate Pudding

Written by Wendy Mendoza

I love dessert, and I love experimenting with recipes to find the healthiest choices possible. I find the raw food movement fascinating, and I'm always looking for ways to incorporate raw food into my overall health plan. I'm not a raw foodist, but I do aim to eat 80% raw every day. I find this mix works great for me. I have more energy, clearer skin and I feel better.

This dessert has become a favorite in my household. I love to make a large batch to keep in the refrigerator, and will sometimes pack one in my lunch. It's fun to package these up in small mason jars. The size is perfect for a small treat, and the jars keep this dessert fresh for several days.

These are quick to make and easy:

Makes 6 small servings


  • 2 cups fresh coconut meat
  • 2 tablespoons raw cacao powder
  • 1/4 cup raw cashews
  • 2 tablespoons raw honey
  • 1 cup fresh raspberries
  • 2 tablespoons raw cacao nibs
  • water


Place coconut meat, cacao powder, cashews and honey in blender and mix well, until you get the consistency of pudding. Add water if needed to reach the consistency you like. Set aside.

Mash raspberries well and place a layer of raspberries in the bottom of the container you are using. Next, layer the pudding on top of the bed of raspberries. Sprinkle with raw cacao nibs. Place in the refrigerator for 15 minutes to cool.

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