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Berrylicious Snack in a Jar

Vegan Foodie Leonie Molkentin


Instagram: @naturallyleyonee


A Variety of Puddings Topped with Summer Berries


2-3 tbsp chia seeds

5 tbsp plant-based milk (e.g., coconut or rice milk)

1 avocado

2 bananas

5 tbsp raw cocoa

2 tbsp agave syrup

3 tbsp plant-based milk (e.g., vanilla soy milk)

1 cup frozen raspberries

1-2 tsp peanut butter

Fresh strawberries, raspberries, and desiccated coconut for decoration


For the chia pudding, leave chia seeds and rice milk at the bottom of the jar for at least an hour. Overnight is best. For the chocolate pudding, blend the avocado, 1 banana, raw cocoa, agave syrup, 3 tbsp plant-based milk in a food processor until smooth. Slice a strawberry into thin slices and press slices onto the inside wall of the jar. Quickly fill up with the chocolate pudding. For the raspberry banana ice cream, blend 1 banana, frozen raspberries, and peanut butter in a food processor. Add on top of the chocolate pudding and top with fresh fruit and coconut.

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