Vegan Gluten-free Chocolate Raspberry Pudding


This month Recipe Redux asked us to share a healthy recipe that incorporated tasty liqueurs. Since I do my free food thing, keeping my food free of dairy, eggs, wheat/gluten (for the most part), I know how difficult it is to find liqueurs that are gluten-free or vegan, much less both.

How to Use Liqueurs when You’re Gluten-free and Vegan

Even when I discover a gluten-free spirit, I find my elation short lived. I don’t know if it’s a spirit for me until I ingest it. Even if it’s promised to be gluten-free, that never assures that I won’t have a reaction to it. That’s why I like to have a B Plan, a back pocket option.

I used Chambord in this Chocolate Raspberry Pudding, which most seem to agree is gluten-free.

But, as with any gluten-free food, I always recommend that you go by how a food makes you feel. If Chambord gives you any distress, by all means, use a natural raspberry oil/flavoring instead.

Chambord is definitely not vegan since it’s made with honey. Options?

  • Make your own Raspberry Liqueur. I haven’t done this, but there are recipes online.
  • Use a vegan flavored raspberry oil/flavoring. I like LorAnn and Frontier. Many vegans recommend Flavorganics.

Dairy-free, Egg-free, and Vegan Ingredients 101

If you are gluten-free and/or vegan, I’m sure you have your favorite brands for ingredients, like flavorings and cocoa powder. But if you are new to dairy-free/egg-free/vegan eating, some of these ingredients may look strange.

Agar Powder

Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards.

I use it in the powder form because it dissolves faster and easier. Agar agar gels liquids, so to create creaminess you have to combine it with a thickener. I buy it online, usually through Amazon.


Kuzu root starch, also called kudzu or kuzuko, is a traditional starch widely used in Japan for its superior thickening properties. Kuzu root starch is natural and unprocessed unlike corn and potato starch.

It creates a silky texture and works well with the agar agar to create a consistency of an eggy, dairy-filled custard or pudding, even though there are no eggs, whole milk or heavy cream! I buy it at Whole Foods. You can find it with the Sea Vegetables and Asain ingredients. I see it at many Natural Markets, too.

Vegan Gluten-free Chocolate Raspberry Pudding Recipe

Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Wheat-free, Vegan, Soy-free, Nut-free

Chocolate Raspberry Pudding (Vegan, GF)
Prep time
Cook time
Total time
Serves: Makes 3-4 cups
  • 3 cups unsweetened non dairy milk
  • 1 cup coconut palm sugar
  • ½ cup unsweetened dark cocoa powder
  • 2¼ tsp agar powder
  • 3 TBS kudzu
  • 1-1½ tsp espresso powder
  • ⅛ tsp sea salt
  • 2 tsp vanilla extract
  • 2½ -3 TBS Chambord (or homemade raspberry liqueur) OR 2-3 tsp vegan raspberry oil/flavoring
Prep Your Kudzu Slurry
  1. Reserve 3 TBS of the non dairy milk. Mix the 3 TBS of non dairy milk, vanilla extract, Chambord/liqueur OR vegan raspberry oil (or flavoring) with kudzu to make a slurry.*
Cook and Chill
  1. Put the rest of the non dairy milk in a large sauce pan with the agar, palm sugar, cocoa powder, espresso powder, and salt.
  2. Whisk together and bring to a boil over medium high heat as you stir the mixture.
  3. Reduce heat to keep mixture at a simmer. Keep stirring.
  4. As you stir add the kudzu in a slow and steady stream. DO NOT POUR IN ALL AT ONCE (or it will thicken in clumps).
  5. Stir constantly, let cook and thicken for about 3 minutes, or until it coats the back of the spoon.
  6. Remove from heat.
  7. Pour it into a shallow bowl/pan (like a 9x9 baking pan) and let cool. (Freezer for 35-45 minutes or refrigerator for 55-60 minutes, or until firm.
Whip and Chill
  1. Whip chilled mixture until smooth and creamy in a high powered blender (like a Vitamix) or a high powered food processor.
  2. Scrape sides down and blend until fully creamy. It should be silky.
  3. Pour into individual serving cups or one large bowl and chill thoroughly. Pudding will thicken as it sits (about 2 hours for small cups, 4-6 for large bowl).
*Most consider Chambord gluten-free, but it is made with honey, so it isn't vegan. If you are gluten-free and sensitive to alcohols and/or need a vegan option, you can use a GF, vegan raspberry oil/flaovring in place of the Chambord. I generally use LorAnn, Frontier, or Flavorganics.

Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2014

Here’s what the pudding looks like once it’s cooked and it’s ready to pour into a shallow pan:


Here’s what the pudding looks like once it’s set and it’s ready to be whipped:


Here’s what the pudding looks like once it’s whipped and is ready to go into serving cups for final chillin’:


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