Spiced Pumpkin Chia Pudding with Matcha Vanilla Cream

I got this recipe from chef Kyra of www.rawfoodrecipes.com.

This pumpkin chia parfait contains warming cayenne and ginger and liver cleansing olive oil and orange. The chia layer is like a warm blanket, the matcha layer like a sweet embrace. Matcha green tea is a perfect winter food for it gives back that bit of energy that might be lost throughout the darker cooler days. A low GI sweetener balances its natural bitter tones and vanilla adds a final luxurious touch.


Chia Layer
  • 5 tbsp raw pumpkin juice
  • 2 tbsp raw coconut cream (blend young Thai coconut meat with just enough coconut water to form a cream)
  • 1 orange, juiced
  • 5×1 cm fresh ginger root, peeled and grated
  • 1 tsp extra virgin olive oil
  • 1 pinch cayenne pepper
  • 3 drops organic vanilla extract
  • 3 handfuls chia seeds
Matcha Cream Layer
  • 3 tbsp raw coconut cream (blend young Thai coconut meat with just enough coconut water to form a cream)
  • 2 tbsp brown rice syrup – or clear liquid sweetener of choice
  • ½ tsp matcha green tea powder
  • 15 drops organic vanilla extract


  1. To make the chia layer: place pumpkin puree, coconut cream orange juice, grated ginger root, cayenne and vanilla in food processor, or use handblender.
  2. Blend until a smooth liquid appears. Whilst blending, slowly add the olive oil.
  3. Pour liquid in a bowl, add chia seeds to it and combine delicately, using a spoon or spatula. Make sure all chia seeds are covered by liquid, to prevent them from clotting together. Place in glass or bowl and let sit for an hour or overnight.
  4. Make the matcha cream by placing coconut cream, sweetener, matcha and vanilla in a bowl. Use whisk to make into a smooth (liquid) cream. Pour on top of the chia layer and (preferably) place into the freezer for 30 minutes. This will make the cream firm up a little. In case of little time, skip the freezer, sprinkle with fresh mint and eat straight away.

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