Vegan Dirty Chai Pudding
Vegan Dirty Chai Pudding is a gluten free and dairy free recipe with 6 servings. One serving contains 325 calories, 5g of protein, and 22g of fat. For $1.93 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Only a few people really liked this dessert. 6 people found this recipe to be delicious and satisfying. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of sea salt, cardamom, agave nectar, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a solid spoonacular score of 77%. If you like this recipe, you might also like recipes such as Dirty Chai Tapioca Pudding with Oatmeal Raisin Cookie Crumble, Dirty Dirty Chai, and Creamy Chai-Spiced Vegan Rice Pudding.
Servings: 6
Ingredients:
Pudding
4 large avocados, ripe
1/2 cup agave nectar*
2/3 cup unsweetened cocoa powder
6 tbsp chocolate almond milk
2 tsp vanilla
2 pinches sea salt
1 tsp fine espresso grounds
1 tsp Chai Spice Blend
Chai Spice Blend (mix together)
2 tsp cinnamon
2 tsp cardamom
1 tsp ginger
1/2 tsp nutmeg
Equipment:
food processor
blender
bowl
plastic wrap
ramekin
Cooking instruction summary:
Scoop the avocado into a food processor or blender. Measure in the agave nectar, cocoa powder, almond milk, vanilla and sea salt. Pulse and blend until silky smooth, scraping down sides as needed. Scrape into a large bowl and stir in the espresso grounds and chai spice mix. Taste and adjust espresso and chai flavoring as desired. Scoop into smaller ramekins, cover with plastic wrap and refrigerate for 30 minutes or overnight to set. Notes * Agave Nectar can be substituted with maple syrup. If you do this, you may need to decrease the amount of almond milk you use to keep the pudding thick.
Step by step:
1. Scoop the avocado into a food processor or blender. Measure in the agave nectar, cocoa powder, almond milk, vanilla and sea salt. Pulse and blend until silky smooth, scraping down sides as needed.
2. Scrape into a large bowl and stir in the espresso grounds and chai spice mix. Taste and adjust espresso and chai flavoring as desired.
3. Scoop into smaller ramekins, cover with plastic wrap and refrigerate for 30 minutes or overnight to set.
4. Notes
5. * Agave Nectar can be substituted with maple syrup. If you do this, you may need to decrease the amount of almond milk you use to keep the pudding thick.
Nutrition Information:
covered percent of daily need
