I had to google blue matcha only to find out its something called "butterfly pea powder". And it isn't available on Amazon!

Send your tastebuds to another galaxy with this Cosmic Chia Pudding recipe!

![Cosmic Chia Pudding](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/CosmicChiaPudding_lznv4n/1517827048.jpg/w=700 "Cosmic Chia Pudding")
###### *Cosmic Chia Pudding*

#### Hi everyone! It’s Marina, the Eco Goddess and I am so excited to share with you an exclusive recipe for abV. Can I tell you a secret? I am obsessed with space. Yes, it's true. I am that girl who browses the internet late at night learning about black holes and supernovas. Everything about space intrigues me. Especially the intricate color patterns released by the explosion of a dying star.

#### Inspired by the brilliance of the world above, I decided to create my own supernova (in edible form, of course!). This recipe is gluten-free, vegan and even candida cleanse friendly, because that's how I roll. I hope you enjoy making and eating this cosmic creation, and feel free to adapt and modify according to what you have in the kitchen. If you are on the candida cleanse like I am, refrain from adding fruit or sugars.

#### Ready to bring some space magic to your life?

## **Cosmic Chia Pudding**

##### Serves: **2**
##### Active Time: **15 minutes**

### **Ingredients**
* 1 1/2 cups (360 ml) light coconut milk unsweetened
* 1/3 cup (63 g) chia seeds
* 1/2 tbsp sweetener of your choice (options: maple syrup, stevia, dates, banana)
* 1/2 tsp ground cinnamon
* 1/2 tsp vanilla extract
* Sprinkle of sea salt
* Sprinkle of blue matcha
* Sprinkle of spirulina

**Topping Ideas**
* Fruit (banana, raspberry, blackberry, strawberry)
* Cocoa nibs
* Coconut shreds
* Hemp seeds
* Granola
* Nuts (walnuts, pecans, pistachios, pepita seeds)
* Coconut whipped cream

### **Directions**
1. Add all of your ingredients except your sweetener to a beautiful bowl and whisk vigorously to combine.
2. Then begin sweetening your pudding to taste. If your are blending your mixture, you can sweeten later with sweetener of choice. Blend until your pudding is completely smooth and creamy, scraping down the sides as needed.
3. Cover your pudding with a cloth, and let your pudding rest in the fridge overnight or at least 3-5 hours.
4. Keep your leftovers covered in the fridge for 2-3 days, though best when fresh. Serve chilled with desired toppings.


![Cosmic Chia Pudding](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/CosmicChiaPudding_lznv4n/1517827048.jpg/w=700 "Cosmic Chia Pudding")
###### *Cosmic Chia Pudding*

#### Hi everyone! It’s Marina, the Eco Goddess and I am so excited to share with you an exclusive recipe for abV. Can I tell you a secret? I am obsessed with space. Yes, it's true. I am that girl who browses the internet late at night learning about black holes and supernovas. Everything about space intrigues me. Especially the intricate color patterns released by the explosion of a dying star.

#### Inspired by the brilliance of the world above, I decided to create my own supernova (in edible form, of course!). This recipe is gluten-free, vegan and even candida cleanse friendly, because that's how I roll. I hope you enjoy making and eating this cosmic creation, and feel free to adapt and modify according to what you have in the kitchen. If you are on the candida cleanse like I am, refrain from adding fruit or sugars.

#### Ready to bring some space magic to your life?

## **Cosmic Chia Pudding**

##### Serves: **2**
##### Active Time: **15 minutes**

### **Ingredients**
* 1 1/2 cups (360 ml) light coconut milk unsweetened
* 1/3 cup (63 g) chia seeds
* 1/2 tbsp sweetener of your choice (options: maple syrup, stevia, dates, banana)
* 1/2 tsp ground cinnamon
* 1/2 tsp vanilla extract
* Sprinkle of sea salt
* Sprinkle of blue matcha
* Sprinkle of spirulina

**Topping Ideas**
* Fruit (banana, raspberry, blackberry, strawberry)
* Cocoa nibs
* Coconut shreds
* Hemp seeds
* Granola
* Nuts (walnuts, pecans, pistachios, pepita seeds)
* Coconut whipped cream

### **Directions**
1. Add all of your ingredients except your sweetener to a beautiful bowl and whisk vigorously to combine.
2. Then begin sweetening your pudding to taste. If your are blending your mixture, you can sweeten later with sweetener of choice. Blend until your pudding is completely smooth and creamy, scraping down the sides as needed.
3. Cover your pudding with a cloth, and let your pudding rest in the fridge overnight or at least 3-5 hours.
4. Keep your leftovers covered in the fridge for 2-3 days, though best when fresh. Serve chilled with desired toppings.


Cosmic Chia Pudding Recipe

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Love Kaju Katli! I had a bit of failure making these last Diwali, I should probably give it another shot.

Sweet! Going to try making these with my mom 😄

Characterized by a diamond shape and superfine silver lining, Kaju Katli is super easy to recognize. Find out how you can veganize this iconic dish in this recipe!

![Kaju Katli](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/abv_2c_kvadbz/1519640842.jpg/w=700 "Kaju Katli")

#### This recepie is a part of our "Reinventing Classic Indian Deserts" series. This series is dedicated to preparing some of the most popular classical Indian desserts with a focus on healthy, fresh ingredients that bring the true flavors of these sweets to life! Indian desserts have a reputation for putting people to bed, mostly because of all the excessive dairy and oil that goes into them. We’re here to show you how to make these desserts so much better, and we kicked off the series with a refreshing take on carrot halwa, one of the most popular Indian desserts of all time! If you haven’t had a chance to make it you’ll love our recipe.

#### For our second piece in the series, we’re tackling Kaju Katli. Non-Indians often remember Kaju Katli as those 'diamond shaped indian sweets'. Kaju Katli is super easy to recognize thanks to its unique shape and silver foil coating. ‘Kaju’ means Cashew, and Kaju Katli is a cooked-down cashew butter fudge soaked in sugar syrup. That’s right, cashew fudge! And that delicate foil sheet (also known as ‘Chandi ki Varak’) that’s seen on many traditional Indian sweets is made up of pure silver, and is believed to make food items look more appetising. However, in recent years it has been revealed that the process of manufacturing this varak involves the use of animal parts! While this may not be the case everywhere, it’s still very hard to tell. So keep that in mind the next time you see something that is silver-coated and edible! I only found out about this recently and chose to leave it out of this recipe.

#### For every cup of cashews required for this recipe, a lot of shops across India substitute half the cup with milk solids instead, to make it more economical and profit-friendly. As always, ghee and butter also manage to find their way into such products. I made this vegan version of Kaju Katli a few days ago, and not a single person could tell the difference! I guess it goes to show that ghee, butter, milk powder, etc. are sometimes merely accessories and don’t really have a scientific role in many of these recipes.

#### I used a considerably smaller amount of sugar, and it still turned out very sweet! This version uses only 4 ingredients and requires very little prep. In this recipe, it’s all about the timing – If you get it right, you’ll see that it’s one of the simplest desserts to make.

## **Kaju Katli**

##### Serves: **12**
##### Active Time: **25 minutes**

### **Ingredients**
* 1 cup raw cashews
* 1/3 cup raw sugar (powdered)
* 1/2 cup water
* A generous pinch of cardamom

### **Directions**
1. Using a small grinder or food processor, pulse the cashews just enough to get a soft powder (check after every 2 seconds of pulsing). If you overdo this step, the cashews will start to release their own oils and will get pasty. It’s important for it to just be a dry powder.
2. Add a pinch of cardamom to the cashew powder, give it a quick mix, and keep aside.
3. Pour the water and sugar into a small non-stick pan (on low-medium heat) and stir to combine. When it begins to simmer, continue stirring till it reaches a slightly stringy consistency. This might take up to ten minutes.
4. Lift your spatula, and if you see a very thin, single string of syrup starting to form, that’s when you know it’s time to throw in the powdered cashew and cardamom.
5. As soon as you add the powder, begin to stir and fold vigorously for a few seconds, ensuring that it gets mixed well with the sugar syrup.
6. Remember, if you leave it on the stove too long, the cashews will release too much oil. If you don’t leave it on long enough, your mixture might be too sticky. Take it out when it looks and feels like a smooth, soft dough that’s easy to work with.
7. Let it cool on a large sheet of baking paper for a few minutes, and then flatten with your hands. Place another large sheet of baking paper on top of the dough, and use a rolling pin to spread it out until the thickness is about half of a centimeter.
8. Use a pizza cutter or a knife to cut out diamond-shaped pieces, and there’s your irresistible Kaju Katli!

#### Let’s see if you can stop with just one - to be honest, I ate four in a row as soon as I made it! Hope you have fun trying this out too. And if you’re feeling like dressing them up try some crushed pistachios and saffron!


Easy 4-Ingredient Vegan Kaju Katli Recipe

Going to make these this weekend! Awesome recipe Kemal!

Try our no bake cookies that do more with less!

![5 Ingredient Cookies](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_6500_Post_y1ny3e/1517217499.jpg/w=700 "5 Ingredient Cookies")
###### *5 Ingredient Cookies*

#### 5 ingredients or less! These are no bake vegan cookies. I know a lot of people really prefer short and sweet recipes. Most of the time, I really don’t factor this into the equation while I’m coming up with my ideas. So today that changes - I’ve kept things simple. Not only are there just 5 ingredients (or fewer) in this recipe, but there's also no baking required! Just pop these into the freezer for a little bit of time to take shape, and they're ready for munching in no time.

#### I have always favored making raw treats that require no baking time. Whether I’m making a cheesecake or a cookie, I love not having to wait long to devour them afterwards. I keep the ingredients simple, especially when it comes to sweeteners. I always use pure maple syrup for all my raw recipes. You can also substitute with another liquid sweetener of your choice, like agave syrup, or whatever you might have laying around the house. So let’s dive right into this simple recipe below.

## **5 Ingredient Cookies**

##### Serves: **2**
##### Active Time: **15 minutes**

### **Ingredients**
* 16 oz container, or 2 cups, of cashew butter (substitute for peanut, almond, macadamia butter)
* 2+ cups coconut flour (play with the amount depending on the consistency of the dough)
* 1/2+ cup [pure maple syrup](https://amzn.to/2mgopm4)
* Sprinkles (vegan preferable)
* Vegan colouring powders are optional (I used blue spirulina, butterfly pea powder and pitaya)

### **Directions**
1. All you have to do is mix everything together in a bowl until the dough forms (if you’re using colors, separate 3 bowls of dough so you can mix in the colors individually)
2. Then form whatever shapes you prefer: cookies, animals, balls, etc
3. Let them set in the freezer for 20-30 minutes just to take shape. Use parchment paper to prevent sticking

#### That’s pretty much it, my friends. Simple and quick directions when you have very minimal ingredients to use. I will try to think of more ideas like this more often. Sometimes they are easier said than done when you really want to bring out flavor with only minimal ingredients. Luckily I am always up for challenges so this is one challenge, accepted!

![did you make this recipe?](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/s8mu3hhctrzbe1opnmty/1610685920.png/w=700)


5 Ingredient Cookies Recipe

I just tried this a few days ago at a wedding but sadly it's not vegan...hope to try making it one day when I have the time!

Our final recipe of Reinventing Classic Indian Sweets. Rasmalais are milk cakes usually soaked in dairy - with some creativity using plants, you can make it just as decadent!

#### This series is dedicated to preparing some of the most popular classical Indian desserts with a focus on healthy, fresh ingredients that bring the true flavors of these sweets to life! Indian desserts have a reputation for putting people to bed, mostly because of all the excessive dairy and oil that goes into them. We’re here to show you how to make these desserts so much better, and we kicked off the series with a refreshing take on carrot halwa, one of the most popular Indian desserts of all time. If you haven’t had a chance to make it, you’ll love our recipe! Don't forget to check out the other recipes in the series including Kaju Katli, Phirni, Shrikhand, Jalebi and Rava Laddoo. We’re wrapping up this series with one dish you wouldn’t normally imagine would be possible to veganise – Rasmalai! 

![Rasmalai](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/abv_7c_cupehy/1528425322.jpg/w=700)

#### The name 'Rasmalai' was originally derived from the word ‘ras’, meaning juice, and ‘malai’, meaning cream. These round, spongy milk cakes are truly decadent - entirely composed of dairy, soaked in a sweetened and thickened milk that is flavoured with almond, cardamom, and saffron. Rasmalai originated in Bengal, India, but over time, gained popularity all across India.

#### I always knew this dish in particular was very unhealthy and fattening; I can recall that up until three years ago, every time I ate it I felt a combination of excitement and guilt! Of course, at the time I also had no clue that animal products were so harmful to our health, the animals, and the environment. Fast forward a couple of years, I finally took it upon myself to challenge the idea that this dish can only be made with milk products. It would be tricky to make it identical to the original, but I really wanted to go ahead and create something healthier, that came close enough to the original for it to still be termed Rasmalai. I would say that this comes about 80% close! 

#### The thickened milk was simple to replicate using plant-based milk. Figuring out the round cakes, however, took a good amount of patience. I was looking for a soft yet rich ingredient to use, and the first thing that came to mind was cashew flour. Held together by freshly-made date paste, this dish can even be made entirely raw. Below you’ll find a recipe for both the raw and cooked versions!

## **Rasmalai**
##### Serves: **5** 
##### Active Time: **35 minutes**

### **Ingredients**
**Milk ingredients**
* 1 cup almonds and cashews, mixed (¾  cup almond, ¼ cup cashew)
* 2 cups water
* ½ cup raw sugar
* ½ tsp cardamom
* A generous pinch of saffron
* 1 tbsp chopped pistachio, raw
* A very tiny pinch of salt

**Rasmalai ingredients**
* 1 cup raw cashews
* 3 tsp date paste* or agave syrup

##### _*To make date paste, soak 1 cup dates in lukewarm water for 10 minutes, rinse and drain. Blend with 1/3 cup water until completely smooth. Using date paste will yield a brown coloured rasmalai, but if you use agave, it will remain white. Using date paste will make it entirely raw, and using agave will make it semi-raw._


### **Directions**
**Rasmalai directions**
1. Grind the cashews in a blender until soft and powdery, but don’t over-blend or it will release oils and turn into cashew butter.
2. Take ¼ cup + 1 tbsp of cashew flour and ½ tsp of date paste (or agave), mix, and gently roll into a round ball. Once rolled, press it down to flatten it just a bit, and keep aside.
3. Use the same measurements to make four more identical rasmalai balls.
4. Lay them out on a non-stick baking sheet, and turn your oven to the lowest temperature (50 degrees C works well) and let it dehydrate for four hours. This step is optional, but it does help with the texture.

**Milk directions**
1. Rinse the nuts and fill a vessel with drinking water. Add the nuts to the water, and bring to a boil. Once it begins to boil, switch off the flame.
2. After about 5 minutes of letting it cool, gently peel the almonds. The skins should easily slip out.
3. In a high speed blender, blend the cashews and almonds with 2 cups of water until completely blended.
4. For the cooked version: Pour the almond-cashew milk into a medium-sized pan, and add the sugar, cardamom, saffron, and salt. Mix, and let it simmer. Try to make sure you switch off the flame just as it is about to boil.
5. For the raw version, don’t heat it up, but instead just add the sugar, cardamom, saffron, salt, and blend once again for a few seconds. This will yield just a slightly thinner milk as compared to the cooked version. Both versions taste the same, but just differ in consistency.
6. Soak the rasmalai pieces in this milk, and allow them to be completely coated in the milk.
7. Once completely chilled, they’re ready! Garnish with chopped pistachio, and dig in :)


Cosmic Chia Pudding Recipe

Cosmic Chia Pudding

Ready to bring some space magic to your life?

Cosmic Chia Pudding

Serves: 2

Active Time: 15 minutes

Ingredients

Directions

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