This recipe is the perfect combination of protein, omega 3 fatty acids, vitamins and minerals. Cashews are one of my favourite ingredients. They add a sweetness and creaminess to anything, and are full of protein and good fats. Likewise, coconut milk also adds a creaminess to this dessert, along with a hint of sweetness, and enriches it with calcium, B complex vitamins, magnesium and phosphorus. Raspberries taste great, and also have a slew of health benefits on their own. They’re high in antioxidants, rich in vitamin C (which, aside from being a great booster for the immune system, also aids in skin health), high in fiber and rich in manganese. While this recipe seems like a delicious, simple breakfast solution, there actually are quite a few health benefits under all that creamy goodness!


The best part about this recipe is that is can be made in a large batch on Sunday, and portioned out for the week. Aside from being an excellent light breakfast option, it’s also a satisfying snack option to break you out of the 3 o’clock slump. Even when we’re busy, we should always find ways to ensure we’re filling our bodies with as much nutrition as we possibly can. Eat well to live well!

Raspberry Cashew Morning Pudding
Cook Time
10 mins
Course: Breakfast
  • 2 cups Cashew nuts, soaked overnight
  • 2 cups Frozen raspberries
  • 1 cup Coconut milk
  1. In a blender or food processor, puree all ingredients until smooth.

    2. Pour into an airtight container, and keep in the fridge for up to 5 days. 

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