Desserts/ Snacks

Chocolate Raspberry Pudding with Caramel Sauce

chocolate raspberry pudding covered in dairy-free caramel sauce on a whitei plate with a stainless spoon

I make homemade nut milks frequently, so I end up with quantities of nut meal I need to use up. Usually, I stick the fresh nut meal into a glass container and freeze it. When I’m feeling energetic, I spread the fresh nut meal on an ungreased cookie sheet and dry it in the oven set to its lowest temperature setting for a few hours. Voilá! Nut flour!

Wet nut meal doesn’t work well as a flour substitute, but it bakes into a lovely pudding. For a super-fast dessert, I combine fresh nut meal with eggs and raspberries, and bake the puddings in ramekins. They come out looking like hockey pucks, but they cook evenly. If you bake them in a larger pan they’ll be dry on the edges and soggy in the center.

If you prefer, you can use other berries, fresh or frozen, such as blueberries, strawberries or black raspberries.

These puddings are loaded with flavor, but free of refined sugar. All by themselves these puddings are a not-too-sweet snack, but I prefer to eat them smothered in dairy-free caramel sauce. They also taste great drizzled with melted chocolate and topped with coconut whipped cream and a dusting of cocoa powder. These puddings will keep in the fridge for as long as a week, if your fridge is very cold.

Springhouse Turtle Eats

Chocolate Raspberry Pudding with Caramel Sauce

By Springhouse Turtle Serves: 8
Prep Time: 20 minutes Cooking Time: 35 minutes Total Time: 55 minutes

Low in sugar, high in flavor, these puddings pair well with dairy-free caramel sauce.


  • 2 eggs
  • 1/2 tsp liquid stevia
  • 1/4 cup maple syrup
  • 2 tablespoons vegetable glycerin
  • 1 tablespoon vanilla
  • 1.5 cups nut meal (I use cashew and hazelnut)
  • 1/4 cup frozen raspberries, thawed and mashed
  • 3 T cocoa powder, plus extra for spritzing
  • 1 tsp baking powder
  • 1/2 tsp pink salt
  • 1 cup vegan caramel
  • Coconut whipped cream (optional)



Preheat oven to 375 degrees F.


Grease 8 ramekins with vegetable shortening or dairy-free butter, and set aside.


In a stand mixer, beat eggs, stevia, maple syrup, vegetable glycerin and vanilla.


Mix in the nut meal and raspberries.


In a small bowl, stir the cocoa powder, baking powder and salt together.


Slowly mix the dry ingredients into the wet ingredients to make a batter.


Half-fill the prepared ramekins with the batter.


Bake at 375 degrees F for 25-35 minutes.


They are done when the top springs back when pressed lightly.


Remove from oven and let the puddings cool.


Unmold the puddings.


When ready to serve, place each pudding in the center of a small plate and spoon a tablespoon or two of caramel sauce over the top, allowing it to drip down the sides.


For even more texture and extra sweetness, top with a dollop of whipped coconut cream and a spritz of cocoa powder.

Combine wet and dry ingredients in separate bowls, then stir together into a batter. Pour into ramekins. Bake at 375 degrees F for 25-35 minutes.

chocolate raspberry pudding before baking in a blue ramekin

After baking, the puddings are full of flavor, moist and delicious.

Smother the puddings with dairy-free caramel sauce and serve. They’re also great as a low-sugar snack all by themselves.

chocolate raspberry pudding covered in dairy-free caramel sauce on a whitei plate with a stainless spoon

Springhouse Turtle Eats



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