Description
A delicious and nutritious matcha chia pudding topped with raspberry compote and plant-based yogurt.
Ingredients
Scale
- 1½ cups high protein non-dairy milk (I use Silk, soy milk is also great for protein)
- 1½ tsp maple syrup
- ¼ cup chia seeds
- 2 tsp matcha powder
- 1½ cups raspberries or strawberries
- 1 cup plant-based yogurt
Instructions
- In a container, combine the plant-based milk, maple syrup, and chia seeds. Stir.
- Using a fine mesh sieve, add in the 2 teaspoons of matcha powder, or more as desired for color.
- Using a whisk, combine until everything is evenly distributed.
- Place in the fridge to thicken for at least 2 hours.
- While the matcha chia pudding sets, in a pan over medium heat, add the raspberries. Using a wooden spoon or spatula, mash until you achieve a jam-like consistency. Set aside to cool. This is your raspberry compote.
- Now assemble. Transfer the matcha chia pudding into 3 small jars, top with the raspberry compote, and then a big dollop of plant-based yogurt on top. Seal and store in the fridge for up to 4 days.
Notes
- Feel free to adjust the sweetness by adding more or less maple syrup.
- This recipe can be made in advance for a quick breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 jar
- Calories: 250
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg