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This Paleo Pistachio Pudding tastes just like the Jello mix, but it’s gluten free, grain free, dairy free, and vegan! It’s made with real food, no additives, and is perfect for all of your St. Patrick’s Day festivities!
With St. Patty’s (or Paddy’s? It’s actually Paddy’s, I think.) Day right around the corner, I wanted to come up with a semi-healthy dessert to have after our traditional boiled dinner of corned beef and cabbage! Growing up (½) Irish, my mom used to make a green bundt cake made with Jello Pistachio Pudding mix to celebrate our heritage….and it was the bomb.com. I wanted to create something similar in taste, but without all of the additives and sugar. This pudding tastes SO similar – I could not believe it! And it’s dairy free, gluten free, grain free, vegan, and JAM packed with healthy fats.
What Ingredients do I need to make this Paleo Pistachio Pudding?
- Pistachios – I used the Wonderful brand of pistachios (shells removed) with sea salt. Any shelled ones will work!
- Coconut milk – make sure to blend or mix it before measuring, as it separates in the can!
- Avocados – Look for ripe, softened ones (but not brown!)
- Almond Extract – I make sure to look for a brand that says gluten free on the bottle!
- Vanilla Extract – same for this – pure vanilla extract is best.
- Maple Syrup – Try to find 100% pure organic maple syrup
- Spinach – organic, raw
I used my Vitamix to make this pudding. A high powered blender will work best! I got a refurbished version for a lot cheaper than a brand new one.
If you make this Paleo Pistachio Pudding, be sure to tag me on Instagram @maryswholelife!
Looking for some other fun Paleo desserts? Check out my No-Bake Strawberry Cheesecake Bars or Paleo Vegan Chocolate Mousse!
Slainte!
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Paleo Pistachio Pudding
Ingredients
- 2 ripe avocados, peeled and pitted
- 1 cup raw spinach leaves, packed
- ½ cup full-fat coconut milk (blend or stir before measuring- I used Native Forest canned brand)
- ¼ cup 100% pure maple syrup
- ½ cup pistachios, shells removed, I used salted
- 1 tsp almond extract
- 1 tsp pure vanilla extract
Instructions
- Place the pistachios in a bowl. Boil 1 cup of water and pour over the nuts. Let them soak for 10-15 minutes (or longer is fine). Drain and rinse.
- Combine all ingredients in a high-powered blender like a Vitamix. Blend on high for 30 seconds until smooth and creamy.
- Pour into whatever jars or containers you prefer to use. I used pint sized glass mason jars that come with lids (from Target). Put in the fridge to chill for 5-6 hours, or in the freezer for 1 hour +. Enjoy topped with coconut, more pistachios, or dairy-free whipped cream!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
I use this recipe every year for my watergate salad for Easter, and it’s so wonderful. I saw you can put it in the freezer… could I make it a week or so in advance and keep it in the freezer?
Hi! I think that should be ok!
I made this and folded it into So Delicious Coco Whip with some fresh pineapple that I chopped up in the food processor and then drained most of the juice from. I also added toasted pistachios and vegan mini marshmallows. So it really isn’t “paleo” anymore, but I was looking to make a “healthier” version of the pistachio fluff salad that we always had at holiday potlucks growing up in Utah. It was a huge success, and at least I was able to skip the weird chemicals and artifical flavors that are in the Jello pudding mix and the Jet puff marshmallows.
Did you use roasted or raw pistachios?
Has anyone used this recipe to make Watergate Salad/Green Flulff/Pistachio Fluff?
I’m doing that right now!
Did you try using the pistachio pudding to make the by step cake? I know the exact recipe you’re talking about – it’s a holiday staple for us!
I didn’t try it but I bet it would be delicious!! 🙂