It’s 3:00pm and if you’re anything like me, the work day can have you feeling drenched from all the things! But the day must go on and we have to get over the hump. This super creamy and delicious Matcha Chia Pudding is the quickest energy boosting snack you can reach for. Preparing this the day before or during your meal prep will give you the grab and go option. I want to add that one tablespoon of chia seeds has 4 g carbs and 4 g fiber. That means chia seeds have a net carb of ZERO! Which makes this delicious recipe keto friendly.
I've never had chia pudding? What does it taste like? Since chia seeds are neutral in flavor they take on the flavor of the ingredients with which they are mixed. I love to throw them on salads, in soups or sauces to give my recipes the extra boost of fiber.
When this recipe settles in the fridge, it has a pudding like texture, amazing flavor and lends itself to endless topping possibilities. This recipe can be modified to your liking. Add some toppings like toasted coconut flakes, nuts, seeds or fruit. You can also remove the matcha and mix in some espresso powder for a caffeine boost. The possibilities are endless.
|Prep Time: 10 minutes||Chill Time: 6 Hours|
|Servings: 2||Author: Mikiayla Dames|
- 3 tbsp black chia seeds
- 1 cup coconut milk full-fat or dairy free milk of choice
- 1 tsp matcha Powder
- 1/4 tsp vanilla extract
- 1 dash himalayan salt
- 2 tbsp raspberry jam
- 1/4-1/2 tsp liquid sweetener of choice (if using granulated sugar, dissolve in coconut milk prior to mixing in the chia seeds)
- Optional toppings: toasted coconut, berries and pumpkin seeds
Whisk the chia seeds and ½ cup of coconut milk in a small bowl.
Add the vanilla, salt and the remaining coconut milk, whisk together. Sweeten to taste.
Refrigerate and stir well after 30 minutes to prevent the chia seeds from clumping together at the bottom of the bowl. Refrigerate overnight.
Layer the thickened chia pudding with 1 tbsp of raspberry jam, toasted coconut, pumpkin seeds, and berries in a serving bowl. Stores up to 5 days in the refrigerator.
Photography by PS Studio FL