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:

Quickview
325k Calories
5g Protein
21g Total Fat
35g Carbs
30% Health Score
Limit These
Calories
325k
16%

Fat
21g
34%

  Saturated Fat
3g
24%

Carbohydrates
35g
12%

  Sugar
16g
18%

Cholesterol
0.0mg
0%

Sodium
162mg
7%

Alcohol
0.48g
3%

Caffeine
22mg
7%

Get Enough Of These
Protein
5g
11%

Fiber
13g
53%

Manganese
0.98mg
49%

Copper
0.63mg
31%

Folate
111µg
28%

Vitamin K
28µg
27%

Potassium
814mg
23%

Magnesium
90mg
23%

Vitamin B5
1mg
19%

Vitamin E
2mg
19%

Vitamin B6
0.36mg
18%

Vitamin C
13mg
17%

Vitamin B2
0.25mg
14%

Phosphorus
142mg
14%

Iron
2mg
13%

Vitamin B3
2mg
13%

Zinc
1mg
11%

Calcium
86mg
9%

Vitamin B1
0.1mg
7%

Vitamin A
199IU
4%

Selenium
1µg
3%

Vitamin D
0.16µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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