Antioxidant-Packed Raspberry Coconut Tahini Pudding (Raw, Vegan, Paleo!)
It's nearing the end of August, however that does not mean summer is over yet. Or berry season for that matter. And we plan to take full advantage while it lasts!
Have you visited a u-pick raspberry farm this summer? Stocked up on several pints at your local farmer's market? If so this will be the perfect treat to highlight one of summer's juiciest and most flavorful gifts. Aside from an explosion of fruity sweet-tart flavor, raspberries also offer a wealth of health benefits - most notably due to their high antioxidant content. Raspberries contain a flood of Vitamin C and quercetin, both of which help squelch free radicals - particularly important if you're spending time soaking up the sun's UV rays. They are also a good source of fiber, manganese, magnesium, potassium, copper, vitamin K,vitamin E, panthothenic acid, biotin, and omega 3 fatty acids. True nutritional power houses!
Any raw tahini lovers in the house? Your favorite sesame butter just so happens to be another all-star ingredient in this recipe. The flavor combination going on here with fresh raspberries, coconut, tahini, and vanilla is simply to die for. It really is the perfect summer treat and it couldn't be easier or quicker to make.
Antioxidant-Packed Raspberry Coconut Tahini Pudding
1.5 cups frozen organic raspberries
1/2 cup young Thai coconut meat
1 Tbs Dastony Stone Ground Raw Tahini
1.5 Tbs raw honey - or liquid sweetener of choice
1/2 hass avocado (brings additional creaminess and silkiness to the texture without shifting the flavor)
.5 tsp vanilla extract
1/3-1/2 cup young Thai coconut water (or purified water)
pinch of Himalayan sea salt
1. Place coconut meat and coconut water in your blender carafe first. The moisture content of these two ingredients will help the blades catch properly.
2. Add remaining ingredients to blender carafe and blend until smooth, silky, and pudding-like.
Serve, garnish, and dig in!
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