Ingredients
Chia Pudding
- 1½ cups high protein non-dairy milk (such as Silk soy milk)
- 1½ tsp maple syrup
- ¼ cup chia seeds
- 2 tsp matcha powder
Raspberry Compote
- 1½ cups raspberries (or strawberries)
Topping
- 1 cup plant-based yogurt
Instructions
- Prepare the chia pudding: In a container, combine the plant-based milk, maple syrup, and chia seeds. Stir well to mix. Using a fine mesh sieve, sift in 2 teaspoons of matcha powder and whisk thoroughly until the mixture is smooth and the matcha is evenly distributed. Place the container in the refrigerator for at least 2 hours to allow the chia seeds to absorb the liquid and thicken into a pudding consistency.
- Make the raspberry compote: While the pudding sets, heat a pan over medium heat and add the raspberries. Using a wooden spoon or spatula, mash the berries gently as they warm, creating a jam-like consistency. Once thickened, remove from heat and set aside to cool completely. This compote will add a fresh, fruity contrast to the pudding.
- Assemble the pudding jars: Divide the matcha chia pudding evenly into 3 small jars or serving glasses. Spoon the cooled raspberry compote over the pudding layer, then top each with a generous dollop of plant-based yogurt. Seal the jars and refrigerate. The pudding can be stored in the fridge for up to 4 days, making it a convenient and delicious ready-to-eat option.
Notes
- For a stronger matcha flavor or more vivid green color, increase the matcha powder slightly to 2½ teaspoons.
- Use fresh or frozen berries for the compote; frozen berries may take a bit longer to cook down.
- Sweeten the compote with a teaspoon of maple syrup if you prefer it sweeter.
- Ensure to use a fine mesh sieve for sifting matcha to avoid any clumps in the pudding.
- This pudding is vegan and gluten-free by default, but always check labels if you have dietary restrictions.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
