Healthy Pistachio Pudding (Raw, Vegan, Paleo, Refined Sugar-Free )

We love healthy cooking here at Borna HQ, especially with pistachios. When I saw this recipe by Audrey, the fabulous creator, and woman behind the blog ‘Unconventional Baker’, I just HAD to give it ago!

“Did you love pistachio pudding as a child? I sure did! All those alien-looking green treats {cookie bars with a pistachio pudding layer, pistachio pudding jello…} — yum! Then again, I’ve always been a huge fan of colorful happy-looking food — colors make me happy :). So when I got requests for a healthier pistachio pudding on the blog, I was more than happy to comply 😉

Since January I’ve gotten multiple reader requests for a pistachio pudding that would fit a gluten-free, vegan, and refined sugar-free diet — something people said they’ve been missing a lot and didn’t think they’d ever be able to eat again. Here’s something one person said when reminiscing about this favorite childhood treat during a January giveaway I ran:

My absolute favorite childhood dessert was my grandmother’s pistachio pudding dessert. As a kid, I only knew it as the Yummy Green Dessert. Pistachio pudding sandwiched between a bottom layer of yummy cake like crust and topped with whipped cream. I’m sure everything about this dessert was artificial, but it sure was good. ~ Dru

So a few weeks ago {while working on this pistachio ice cream} I set out to see what I could do and came up with this delicious pistachio pudding that is far from the artificial green goopy goodness we all remember from our childhood and dare I say actually good for you! I even one-upped the requests and made this recipe paleo, raw, and SCD too. I’ve had a crazy few weeks and kept running out of time to share the recipe, but in honor of today’s universal celebration of green goodness {St. Patrick’s Day} I decided to put my foot down and get it out already :), so here goes!

Oh, a few notes before we begin:

– This recipe only makes 1-2 servings {about a cup in total}, but you can easily multiply it as needed if you’re making desserts with pistachio pudding {such as the one described by Dru above}.

Serves 2

Ingredients:

1 ripe avocado, peeled and de-pitted
¼ cup pistachios, pre-soaked 15 mins in warm water {or longer in cold water}, then strained
5 tbsp maple syrup
5 tbsp water or coconut water
dash of salt
1 tsp pure vanilla extract
1 tsp rose water
½ tsp almond extract
1 tsp lemon juice
Optional: 1 handful of baby spinach leaves {add if you want to adjust the color if your pistachios are not very vibrant — I did not need to add any to the pudding in the pictures, but I had some gorgeous-looking pistachios to work with}
Garnish: more chopped pistachios + salt flakes

Instructions:

♥ Place all ingredients, except garnish, in a high power blender {I used my Vitamix for this} and blend everything into a smooth consistency. Stop and scrape down the sides as needed {or use your Vitamix tamper if necessary}.

♥ Once the mixture is smooth, transfer the pudding into 2 small jars or glasses {I used 2 of the jars pictured}, cover and place in the freezer for about 30 minutes to an hour to chill. When ready to eat, garnish with extra pistachios {chopped or whole} and sprinkle with some coarse salt flakes, and enjoy!” 

Thank you for the scrumptious recipe Audrey, it didn’t last 5 minutes! Has this inspired you to get cooking with Borna Products? Let us know by using our hashtag #nutsaboutborna.

Emma Langston, Content Writer at Borna Foods