Ingredients
Scale
- 1.5 cups milk of choice (unsweetened almond or coconut milk)
- 6 tbsp chia seeds
- 1 tsp culinary matcha powder
- 1.5 tbsp honey or pure maple syrup
- 1/2 cup fresh raspberries
Instructions
- Add the milk, chia seeds, matcha powder, and honey to a blender.
- Blend on high for 30 to 45 seconds until the chia seeds are fully broken down and the mixture looks thick and uniform.
- Pour the matcha mixture into a jar or bowl and refrigerate for 15 minutes.
- Wash the raspberries and pat them dry with a paper towel.
- Mash the raspberries with a fork in a small bowl until you get a thick puree. Do not add water.
- Remove the matcha pudding from the fridge and spoon the raspberry puree over the top or layer it in a glass.
Notes
- Blending the chia seeds breaks them down so they absorb liquid faster and create a smooth pudding texture instead of a gelled one.
- Pat the raspberries completely dry before mashing to keep the fruit layer thick and jammy.
- Blended chia seeds hold the milk better and prevent the pudding from separating or releasing liquid into the fruit layer.
- You can use any milk you prefer, but unsweetened almond or coconut milk works best for a neutral base.
- Swap honey for maple syrup to keep the recipe fully plant-based.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: Blending, No-Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg