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Raw Vegan Chai Avocado Pudding

November 8, 2016 By admin 2 Comments

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raw vegan chai avocado pudding
I love chai everything. Chai lattes and chai flavored anything. I usually keep a jar of my chai spice mix in the spice cupboard, so I can create new chai flavored creations anytime. I’m happy to add another chai flavored recipe to my catalog today, my raw vegan chai avocado pudding. This one will make a great addition to my avocado pudding repertoire, my chocolate avocado pudding, Mexican chocolate avocado pudding, chocolate orange pudding, and matcha green tea avocado pudding. Can you tell I love avocado puddings? They are super easy to make, and the best of all, loaded with anti-oxidants, vitamins, minerals, fiber from the avocados, dates, and almond milk. A dollop of coconut whipped cream makes this pudding top notch! It’s a perfect fall/winter dessert with the warming chai spices.

Time to make some chai avo pudding! First things first, we can’t do anything chai without the chai spice. I shared how to make your own chai spice mix in the raw vegan chai tea recipe previously so check it out here. If you love chai, I strongly recommend having it stocked in your spice cupboard. It’s super easy to whip up, and you can enjoy some fresh made chai tea anytime!

raw vegan chai tea
Once you have your chai spice ready, time to blend everything up in the food processor. Add in all the ingredients for the pudding, and blend until smooth.

raw vegan chai avocado pudding Stop the food processor in between a few times to scrape down the sides with a spatula to get it evenly blended and smooth. 

raw vegan chai avocado pudding Transfer it into a bowl or glass of your choice, and refrigerate for 2-3 hours. You can eat it straight away if you can’t wait for it to refrigerate, but chilling it will make it taste even better and give it a thick pudding like texture.

raw vegan chai avocado pudding When you’re ready to serve, top it with a generous dollop of coconut whipped cream and dust it with some pumpkin spice. How good does these look? I’m going in!

raw vegan chai avocado pudding

Raw Vegan Chai Avocado Pudding
 
Print
Cook time
15 mins
Total time
15 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
Ingredients
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

Toppings
  • Some coconut whipped cream
  • A dusting of pumpkin spice
Instructions
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.
Notes
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.
3.4.3177

Filed Under: Breakfast, Recipes, Snacks

Previous Post: « Raw Vegan Pumpkin Spice Latte
Next Post: Raw Vegan Strawberry Granola Clusters »

Reader Interactions

Comments

  1. Cia

    November 9, 2016 at 12:52 pm

    It looks amazing 💕. Do you have a recipe for pumpkinspice too? Thanks for your lovely site.

    Reply
    • admin

      November 10, 2016 at 8:26 am

      Hi Cia,

      Thank you so much for your lovely comment! I don’t have a pumpkin spice version yet, but I’ll work on it! I’ll let you know when I put it up:) Thank you so much!

      Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



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Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
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色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
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