Raw Vegan Chai Avocado Pudding
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Chai spice
  • ½ Tablespoon cinnamon
  • 1 Tablespoon ginger powder
  • 2 teaspoons cardamom
  • ¼ teaspoon clove
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
Chai avocado pudding
  • 1 fully ripe and soft avocado
  • ¾ cup Medjool dates
  • 1 Tablespoon chai spice
  • ½ cup almond milk
  • 1 Tablespoon + 1½ teaspoons non-alcohol vanilla extract
  • A pinch of salt
  • *Maple syrup to taste
Chai spice
  1. Put all the spices into a coffee grinder or a blender, and grind it fine.
  2. Transfer the chai spice into an air-tight container. Store it in a cool place away from sunlight, and it will last for months.
Chai avocado pudding
  1. If your dates are firm, soak them in water until they become soft for about 1 hour.
  2. Add all the ingredients into the food processor, and blend until smooth.
  3. Transfer into ramekins or glass of your choice. Refrigerate for 2-3 hours.
  4. Top with a generous dollop of coconut whipped cream and lightly dust some pumpkin spice.
Please make sure to use a fully ripe and soft avocado. If you use an under ripe one, it might taste bitter. If you end up with an under ripe avocado, add some maple syrup to improve the flavor. But do your best to use a fully ripe and soft one to do justice to this recipe.

*The sweetness of your pudding can be affected by the sweetness of your dates you are using also. After blending the pudding in the food processor, taste test to check the level of sweetness. Add some maple syrup if necessary.

You can eat it straight away without refrigeration, if you'd like.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-chai-avocado-pudding/