Description
Matcha-infused almond milk transforms chia seeds into a silky, jade-green pudding that thickens overnight. Fresh raspberries are folded in and artfully swirled, adding bright, tangy pops to every creamy bite.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk
- 1 teaspoon matcha powder
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch salt
- 1/2 cup fresh raspberries
Instructions
- In a mixing bowl, whisk together almond milk, matcha powder, maple syrup, vanilla extract, and salt until the matcha is fully dissolved.
- Stir in chia seeds until evenly distributed.
- Cover the bowl and refrigerate for at least 4 hours or overnight to allow the pudding to thicken.
- Gently fold in half of the raspberries, crushing some to create a swirl effect.
- Divide the pudding into serving glasses and top with the remaining fresh raspberries.
- Serve chilled and enjoy.
Notes
- Adjust sweetness by adding more or less maple syrup.
- Use coconut, oat, or dairy milk as an alternative to almond milk.
- For a creamier texture, let the pudding sit for at least 8 hours.
- Matcha powder quality affects flavor; use ceremonial-grade for best results.