Description
A refreshing and healthy Matcha Mint Chocolate Chia Pudding that combines the antioxidant power of matcha with the rich flavors of cocoa and mint. This vegan and gluten-free pudding is perfect for a make-ahead breakfast or a guilt-free dessert, featuring creamy almond milk, chia seeds for texture and nutrition, and optional toppings like dark chocolate shavings and fresh mint for an extra indulgent touch.
Ingredients
Scale
Base Ingredients
- 1 ¾ cups unsweetened almond milk (or milk of choice)
- 2 tablespoons maple syrup or honey
- 1 teaspoon matcha green tea powder
- ¼ teaspoon peppermint extract
- â…“ cup chia seeds
- 2 tablespoons unsweetened cocoa powder
- Pinch of salt
Optional Toppings
- Dark chocolate shavings
- Fresh mint leaves
- Coconut whipped cream
Instructions
- Combine Ingredients: In a mixing bowl or large jar, whisk together the almond milk, maple syrup, matcha powder, peppermint extract, cocoa powder, and salt until the mixture is smooth and fully combined.
- Add Chia Seeds: Stir in the chia seeds ensuring they are evenly distributed throughout the liquid to prevent clumping.
- Initial Rest: Let the mixture sit for 10 minutes at room temperature to allow the chia seeds to begin absorbing the liquid.
- Stir Again: After 10 minutes, stir the pudding thoroughly to break up any early clumps and ensure even thickness.
- Refrigerate: Cover the bowl or jar and refrigerate for at least 4 hours or overnight, allowing the pudding to thicken to a creamy consistency.
- Serve: Before serving, give the pudding a good stir. Portion into individual cups or jars and garnish with optional dark chocolate shavings, fresh mint leaves, or coconut whipped cream as desired.
Notes
- Adjust the sweetness according to your preference and depending on the milk choice used.
- For a smoother texture, blend the pudding mixture before refrigeration.
- This pudding can be stored in the refrigerator for up to 4 days.
