My mum's been transitioning into a mostly raw vegan these past few weeks and it's been pretty crazy. Despite how I feel about raw veganism, the new way of eating has her feeling much (MUCH) better and that's all that matters. Lots of crossed fingers and toes and strands of hair over here.
Ever since I've moved back to Bombay, it's been hard to find the fancy hippie ingredients that I would usually snag from Whole Foods or the Farmers Market. Luckily, chia seeds have been part of Indian cuisine and desserts for bajillions of years, dates are a staple around here, homemade almond have become my savior (even my 86 year old grandma is a convert) and raw cacao is the one indulgence that I still import from far away lands.
I happened to have one last bowl of fresh figs hanging around the house so I threw some on top. Since then we've topped it with frozen berries, crispy toasted bananas and slices of mango- all have been mind-bogglingly delicious.
(makes 2 smalls bowls)
1/4 cup chia seeds
2 cups unsweetened almond milk
8 pitted dates
3 heaping tbsp raw cacao powder
1 tsp cinnamon
Blend pitted dates, almond milk, cinnamon and raw cacao powder into a frothy, delicious milkshake-y liquid. Make sure that the dates haven't all stuck to the bottom and stayed chunky.
Pour the liquid into a bowl and add the chia seeds. Mix well. Refrigerate for about 4 hours until the chia seeds have bloomed and the mixture has reached a pudding-like consistency.
Scoop into cute bowls and top with whatever you feel like.