This is a non-fermented nut yogurt, heavily influenced by a combination of the Tom Yum Yogurt and Chai Nut Mylk recipes from “Rainbow Green Live Food Cuisine”. This brings together two of my great loves: Chocolate and Indian cuisine! The walnuts provide more of a yogurt-like consistency than other nuts.

Recipe Directions

1) Add all ingredients to a blender, and start out the blender on low.

2) Use your spatula to scrape down the mixture, and then blend on high. You might also need to use the pulse mode for about 20 seconds in order to adequately grind up the vanilla bean.

3) Pour into a small mug or glass, and enjoy right away! This yogurt is best when it’s still slightly chilled.

Notes: This yogurt is assertively spiced, so spice it down if you like. You can substitute a combination of water and agave for the coconut water, but in my experience, the coconut water really elevates the recipe to another level! Lastly, I tried to add 1/8 teaspoon of lemon juice to give the recipe a little of that fermented tang, but it seemed to interfere with the flavor of the chocolate and of the chai spices.

Achin70's Thoughts

This is a non-fermented nut yogurt, heavily influenced by a combination of the Tom Yum Yogurt and Chai Nut Mylk recipes from “Rainbow Green Live Food Cuisine”. This brings together two of my great loves: Chocolate and Indian cuisine! The walnuts provide more of a yogurt-like consistency than other nuts.

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Mopoke: I hope it works!

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I wonder if this would work with my fermented macadamia nut yoghurt? THanks for the combination Achin70. I haven't tried chai flavours with raw yet.

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MicheleSS: I think 1/2 teaspoon should do it. It's a pretty small serving, but it's pretty filling with all the walnuts in it! :)

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How much vanilla do you add if you don't have an actual bean?

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