$ $ $ $ $
• • • • •
15 mins

gluten-free & raw

Makes 2 serves
Time 15 minutes plus setting and freezing (optional)

Posted by Murdoch Books Published See Murdoch Books's 78 projects »

© 2022 Kyra De Vreeze / Murdoch Books · Reproduced with permission. · Vegan: Recipes for a More Delicious Life by Kyra de Vreeze (Murdoch Books, £12.99). Photography by Kyra de Vreeze.
  • Step 1

    Make the chia layer by mixing the pumpkin purée,

    coconut cream, orange juice, grated ginger, cayenne and vanilla in a food processor. Let the motor run while you slowly add the olive oil until you have a smooth liquid. Pour into a bowl and add the chia seeds. Stir the seeds carefully into the liquid with a spoon or spatula so that they are fully covered and do not stick together.

  • Step 2

    Spoon the pudding into 2 glasses or bowls and set aside for at least an hour or overnight.

  • Step 3

    Make the matcha layer by whisking the coconut cream, rice syrup, matcha powder and vanilla in a bowl to make a beautiful creamy mixture. Pour over the pumpkin-chia layer, then leave in the freezer for 30 minutes to make firmer. Don’t have the time? Skip this stage and serve the pudding immediately. 

    TIP For a completely raw version, use pumpkin juice, raw coconut cream, a vanilla bean and a natural liquid sweetener.

    * You can buy pumpkin purée or make it yourself by baking chopped pumpkin for 30–40 minutes in a 190°C (375°F) oven and then mashing.
    ** I use the solid parts of a BPA-free tin of coconut milk.

Made this project? Share your version »


Square 2021 04 02 173905 img 4855

More Projects