This matcha chia pudding is a healthy dairy free and gluten free snack that’s beyond easy to make! Packed with omega 3s and fibre, it’s a delicious way to nourish your day.
I am a stubborn person, but I’ve also been known to change my mind about a lot of things.
I hated fish as a kid, but now I love it (except tilapia – gross!). I used to be anti-smartphone, until I got one and turned over to the dark side. I used to be team Dawson, but I’ve seen the error of my ways and I’m now firmly on team Pacey.
I’ve also changed my mind about matcha. I used to find the slightly bitter flavour of matcha really off-putting – I would always opt for the vanilla ice cream at sushi restaurants instead of the matcha flavour that all my friends would go for. But then one day I was at a sushi restaurant that didn’t offer any other flavours other than matcha. And rather than go sans ice cream (because that would be just tragic), I decided to give it another shot. And this time… I didn’t hate it.
Throw in a few more matcha ice cream experiences and the most incredible matcha soy latte at my favourite local coffee joint, and now I’m officially in love. And inevitably whenever I fall in love with an ingredient, I decide I need to add it to my pantry.
My experimentation with it has been limited so far, but one thing that I’ve loved is this matcha chia pudding. I made it with almond milk because I thought its nuttiness would be a nice pairing, and I added just a few teaspoons of honey to sweeten it up. Thanks to Jessie at Faring Well, I was inspired to make a crunchy topping for it too. She had the idea of making a dessert dukkah, which I thought was just genius! Who doesn’t love crumbly toasty nuts with dessert?
I used toasted sesame in mine (which I found out is a fabulous flavour pairing with matcha) as well as toasted almonds, cacao nibs, coconut sugar, and just a pinch of salt. I like that it adds some crunch to the chia pudding so that it masks its slimy frog egg-like texture (man, I really know how to sell my food, don’t I?). It would also be great on top of yogurt with honey or a smoothie, I bet!
I made this green tinted matcha chia pudding as way to celebrate St. Patrick’s Day because beer – green coloured or not – is still gross to me. That’s one thing I definitely haven’t changed my mind about!
- 1¼ cups unsweetened almond milk
- 1 tbsp matcha powder
- 4 tsp honey
- 3 tbsp chia seeds
- ¼ cup toasted whole almonds
- 2 tbsp toasted sesame seeds
- 2 tbsp cacao nibs
- 2 tsp coconut sugar
- Pinch of salt
- Whisk together the almond milk and matcha powder until there are no lumps. Next whisk in the honey until combined, and then the chia seeds. Cover with plastic wrap and store in the fridge overnight or for 6-8 hours. Add more liquid in the morning if needed.
- In a small food processor, process the almonds until broken up into small pebble-sized pieces. Then add the sesame seeds, cacao nibs, coconut sugar, and salt, Pulse one or two times until combined.
- Divide the matcha chia pudding into bowls and top with the dukkah. Drizzle honey on top if desired.
Are you a fan of matcha powder? Have you ever made matcha chia pudding?