Matcha Chia Pudding
Healthy Matcha Chia Pudding with the creamiest texture, the perfect amount of matcha, and is naturally sweetened with dates. Dairy-free.
Servings: 2 people
Calories: 317kcal
Equipment
- High-Speed Blender
Ingredients
- 1 cup unsweetened nondairy milk (almond milk, soy milk, oat milk, or milk of choice)
- 2 teaspoons matcha green tea powder
- ¼ cup chia seeds
For the cashew cream:
- ½ cup raw cashews or walnuts, almonds, hemp hearts, or pumpkin seeds
- ¾ cup unsweetened nondairy milk (almond milk, soy milk, oat milk, or milk of choice)
- 2 to 3 pitted medjool dates
- 1 teaspoon matcha green tea powder
Optional for serving:
- ½ cup raspberries
- 1 tablespoon hemp seeds
Instructions
- Soak almonds or walnuts (if using) in boiling water for at least 15 minutes, or overnight in room temperature water, before blending. If using cashews, soak them first if you do not own a high-speed blender. Seeds do not require soaking.
- Make the matcha chia seed pudding: Add the milk, and 2 teaspoons matcha powder to a large measuring cup or bowl. Whisk well until smooth and not clumped. Add the chia seeds and whisk again until fully incorporated. Set aside.
- Make the cashew cream: Transfer the cashews, nondairy milk, dates , and 1 teaspoon matcha powder to the canister of a high-speed blender. Blend on high until smooth.
- Combine: Pour the creamy cashew mixture into the bowl with the matcha chia pudding. Mix well to combine.
- Transfer: Pour the mixture into two single serve containers with lids. Top with fresh raspberries, and hemp seeds if using. Refrigerate for at least two hours, or overnight.
Notes
-
- For nut-free, use unsoaked hemp hearts or pumpkin seeds.
- To use ground chia seeds instead of whole, replace ¼ cup whole chia seeds with 2 tablespoons ground chia. That said, I prefer whole chia seeds in this recipe for their fun tapioca-like texture.
- Make sure to use fresh chia seeds. Expired seeds sink to the bottom and do not plump up when mixed with liquid.
- If you do not own a high-speed blender, soak the cashews in boiling water for at least 10 minutes before blending.
- Stir well. Between the matcha powder and the chia seeds, you may get some clumping. To avoid that, I recommend that you stir it, let it sit for at least a minute, and then stir it again. Before you set it in the fridge, make sure there are no clumps.
- For sweeter: Use 3 dates or add maple syrup for serving.
- Storage: Refrigerate Best Matcha Chia Seed Pudding in two single-serve jars or one larger airtight container for up to 4 days in the fridge.
- Freezer Instructions: Freeze the Matcha Chia Pudding for up to 3 months in individual servings. Use freezer-safe ziplock bags or small mason jar containers. To thaw, place in the refrigerator overnight.
Nutrition
Calories: 317kcal | Carbohydrates: 35g | Protein: 16g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 2g | Sodium: 83mg | Potassium: 554mg | Fiber: 12g | Sugar: 11g | Vitamin A: 836IU | Vitamin C: 8mg | Calcium: 431mg | Iron: 5mg
