First, prepare the pudding: in a small cup, mix the pudding powder and 70 ml of plant-based drink.

Put 230 ml of plant-based drink in a pot, add vanilla extract and agave syrup and bring to a boil. Then pour in the pudding mixture and stir constantly to prevent lumps from forming.

Cook for 2 to 3 minutes, then allow to cool.

Roll out the dough into a square measuring approximately 30 cm x 30 cm (12" x 12") and cut into 9 squares measuring 10 cm x 10 cm (4" x 4").

Put vanilla pudding in the middle of each square, fold all the corners and add raspberry in the middle.

Bake for 15 minutes at 200 °C. Coat with powdered sugar if desired.