YT Recipe

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

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. Set Matcha Pudding

    Cover and refrigerate for 15 minutes, stirring once after 5 minutes.

    Time: PT15M

  7. 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

  8. 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

  9. Set Chocolate Pudding

    Cover and refrigerate for 15 minutes, stirring once after 5 minutes.

    Time: PT15M

  10. 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)

Last updated: May 20, 2026

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5 RAW VEGAN MEALS I EAT EVERY WEEK

Recipe by Gillian Berry

Three delicious raw vegan chia puddings made with fresh homemade plant‑based milks – a classic almond milk version, a bright matcha‑infused pudding, and a decadent chocolate hazelnut pudding. Perfect for breakfast, a snack, or a light dessert.

EasyRaw VeganServes 3

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
56m
Prep
0m
Cook
10m
Cleanup
1h 6m
Total

Cost Breakdown

$3.37
Total cost
$1.12
Per serving

Critical Success Points

  • • 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

Safety Warnings

  • • Ensure the milk maker blade is securely attached before blending.
  • • Handle raw nuts with clean hands to avoid bacterial contamination.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of raw vegan chia pudding in the modern plant‑based movement?

A

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.

cultural
Q

What are the traditional regional variations of chia pudding in vegan cuisine?

A

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.

cultural
Q

How is raw vegan chia pudding traditionally served in the United States?

A

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.

cultural
Q

What occasions or celebrations is raw vegan chia pudding associated with in raw food culture?

A

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.

cultural
Q

What makes raw vegan chia pudding special in the raw vegan cuisine?

A

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.

cultural
Q

What are the most common mistakes to avoid when making raw vegan chia pudding?

A

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.

technical
Q

Why does this raw vegan chia pudding recipe use a plant‑based milk maker instead of pre‑made almond milk?

A

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.

technical
Q

Can I make raw vegan chia pudding ahead of time and how should I store it?

A

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.

technical
Q

What texture and appearance should I look for when the raw vegan chia pudding is done?

A

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.

technical
Q

How do I know when the raw vegan chocolate chia pudding is fully set?

A

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.

technical
Q

What does the YouTube channel Gillian Berry specialize in?

A

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.

channel
Q

How does the YouTube channel Gillian Berry's approach to raw vegan cooking differ from other vegan channels?

A

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.

channel
More like this:Raw Vegan RecipesBreakfast RecipesMore by Gillian Berry

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