5 Raw Vegan Meals I Eat Every Week
5 RAW VEGAN MEALS I EAT EVERY WEEK is a easy Raw Vegan recipe that serves 3. 110 calories per serving. Recipe by Gillian Berry on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $3.37 total, $1.12 per serving
Ingredients
- 1 cup Almond Milk (fresh homemade using a plant‑based milk maker)
- 3.5 tablespoons Chia Seeds (stir well to avoid clumping)
- 1 teaspoon Maple Syrup (optional, for light sweetness)
- 0.5 teaspoon Matcha Powder (high‑quality, sift before use)
- 1 cup Hazelnuts (raw, unsalted)
- 3 Pitted Dates (soft, for natural sweetness in chocolate milk)
- 0.25 cup Cacao Powder (unsweetened, raw if possible)
- pinch Sea Salt (enhances chocolate flavor)
- 4 cups Filtered Water (for making chocolate hazelnut milk)
Instructions
Make Fresh Almond Milk
Add 1 cup raw almonds and 2 cups filtered water to the plant‑based milk maker. Blend for 60 seconds, then strain through a nut milk bag into a clean jar.
Time: PT1M
Prepare Classic Almond Chia Pudding
In a mixing bowl combine the fresh almond milk with 3½ tablespoons chia seeds. Stir vigorously for 2 minutes until seeds are evenly dispersed.
Time: PT2M
Let Chia Set
Cover the bowl with a lid and refrigerate for 15 minutes (or overnight). After 5 minutes, give the pudding another quick stir to break any forming clumps.
Time: PT15M
Make Matcha Almond Milk
In a separate bowl whisk 1 cup fresh almond milk with ½‑1 teaspoon matcha powder until no lumps remain.
Time: PT2M
Prepare Matcha Chia Pudding
Add 3½ tablespoons chia seeds to the matcha‑infused almond milk. Stir well for 2 minutes, then optionally sweeten with 1 teaspoon maple syrup.
Time: PT2M
Set Matcha Pudding
Cover and refrigerate for 15 minutes, stirring once after 5 minutes.
Time: PT15M
Make Chocolate Hazelnut Milk
Combine 1 cup raw hazelnuts, 3 pitted dates, ¼ cup cacao powder, a pinch of sea salt, and 4 cups filtered water in the milk maker. Blend for 60 seconds, then strain into a clean jar.
Time: PT1M
Prepare Chocolate Chia Pudding
Mix 1 cup chocolate hazelnut milk with 3½ tablespoons chia seeds. Stir for 2 minutes, then add 1 teaspoon maple syrup if desired.
Time: PT2M
Set Chocolate Pudding
Cover and refrigerate for 15 minutes, stirring once after 5 minutes.
Time: PT15M
Serve
Top each pudding with raw coconut yogurt, fresh berries, or sliced fruit of choice. Enjoy immediately or store for later.
Time: PT1M
Nutrition Facts
- Calories
- 110
- Protein
- 4 g
- Carbohydrates
- 12 g
- Fat
- 6 g
- Fiber
- 5 g
Dietary info: Vegan, Raw, Gluten‑Free, Dairy‑Free
Allergens: Tree nuts (almonds, hazelnuts), Potential cross‑contamination with soy (if using soy‑based equipment)
Ingredient Substitutions
- Instead of Almond Milk: Store‑bought almond milk, Other raw nut milks
- Instead of Chia Seeds: Flax seeds (will change texture)
- Instead of Maple Syrup: Agave nectar, Date syrup
- Instead of Matcha Powder: Green tea powder
- Instead of Hazelnuts: Almonds, Cashews
- Instead of Pitted Dates: Medjool dates, Fig paste
- Instead of Cacao Powder: Raw cocoa nibs (ground)
- Instead of Sea Salt: Himalayan pink salt
Equipment Needed
- Plant‑Based Milk Maker
- Mixing Bowl
- Whisk
- Spoon or Spatula
- Jar with Lid
Critical Steps — Do Not Skip
- Making fresh almond or chocolate hazelnut milk with the milk maker
- Stirring chia seeds thoroughly to prevent clumping
- Refrigerating for at least 15 minutes to allow the pudding to set
Chef Tips from the Video
- Use the Nama M1 or any high‑speed milk maker for the smoothest raw milks.
- Stir the chia mixture once after 5 minutes; this prevents dry pockets.
- For extra creaminess, blend the finished pudding briefly before serving.
Troubleshooting
Pudding is too thick.
Stir in additional fresh plant‑based milk a tablespoon at a time until desired consistency is reached.
Pudding is runny after refrigeration.
Add an extra ½ tablespoon chia seeds, stir well, and refrigerate another 10 minutes.
Matcha clumps remain.
Sift the matcha powder before whisking and use a small whisk or milk frother to fully dissolve.
Storage
Refrigerator: Up to 5 days in a sealed jar
Freezer: Not recommended; texture changes
Room temperature: Only for the brief setting period (15 min); then refrigerate
Make-Ahead Tips
- Prepare all three puddings the night before; they keep well for up to 5 days.
- Store toppings separately to maintain crunch.
Frequently Asked Questions
What is the cultural significance and history of raw vegan chia pudding in the modern plant‑based movement?
Chia pudding became popular in the early 2010s as a convenient, nutrient‑dense raw vegan breakfast. The ancient Mesoamerican seed provides omega‑3s and protein, and raw vegans adopted it because it requires no cooking, preserving the seed’s natural enzymes.
What are the traditional regional variations of chia pudding in vegan cuisine?
While the classic version uses almond milk, variations include coconut milk in tropical regions, soy milk in East Asia, and oat milk in Europe. Flavor add‑ins like matcha, cacao, or fruit purées reflect local tastes.
How is raw vegan chia pudding traditionally served in the United States?
In the U.S., raw vegans often serve chia pudding in mason jars topped with fresh berries, sliced banana, or raw coconut yogurt. It’s common to drizzle maple syrup or agave for a touch of sweetness.
What occasions or celebrations is raw vegan chia pudding associated with in raw food culture?
Chia pudding is a staple at raw food retreats, wellness workshops, and vegan brunches because it’s quick, nutritious, and can be prepared ahead of time for gatherings.
What makes raw vegan chia pudding special in the raw vegan cuisine?
The pudding showcases the raw food principle of preserving natural enzymes and nutrients by avoiding heat. Chia’s gel‑forming ability creates a creamy texture without dairy or cooking.
What are the most common mistakes to avoid when making raw vegan chia pudding?
Common errors include not stirring the seeds enough, which leads to clumps, and refrigerating for too short a time, resulting in a runny texture. Always stir once after a few minutes and allow at least 15 minutes to set.
Why does this raw vegan chia pudding recipe use a plant‑based milk maker instead of pre‑made almond milk?
Freshly made milk contains live enzymes and a brighter flavor that enhances the pudding’s texture. Commercial milks are often pasteurized, which reduces some of the raw benefits the creator values.
Can I make raw vegan chia pudding ahead of time and how should I store it?
Yes, prepare the pudding the night before. Store each jar sealed in the refrigerator; it will keep for up to five days. Add fresh toppings just before serving to retain crunch.
What texture and appearance should I look for when the raw vegan chia pudding is done?
The pudding should be thick yet spoon‑smooth, with a uniform gel that holds its shape. The surface should be glossy and free of dry chia clusters.
How do I know when the raw vegan chocolate chia pudding is fully set?
After 15 minutes in the fridge, the pudding will have a firm, mousse‑like consistency. If it still looks watery, stir in a little more chocolate milk and refrigerate another 5‑10 minutes.
What does the YouTube channel Gillian Berry specialize in?
The YouTube channel Gillian Berry specializes in raw vegan lifestyle content, sharing weekly meal ideas, raw juice recipes, and plant‑based nutrition tips for longevity and vitality.
How does the YouTube channel Gillian Berry's approach to raw vegan cooking differ from other vegan channels?
Gillian Berry focuses on completely raw preparations, emphasizing enzyme preservation and homemade plant milks, whereas many other vegan channels incorporate cooked dishes and processed ingredients.
Last updated: August 19, 2026
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