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    Home » Recipes

    Matcha Chia Pudding - Dairy Free

    Published: May 5, 2018 Modified: Jun 29, 2019 by Candice

    JUMP TO RECIPE PIN RECIPE

    Keep this matcha chia pudding in your fridge and any time you crave something sweet, have a few spoons - it is PACKED with protein and is the perfect afternoon pick me up!

    Girl holding layered chia pudding with green and purple chia pudding.

    Layered with my berry chia pudding above.

    Step by step green tea chia pudding

    Add the chia seeds to a medium-large bowl. Blend the milk and the culinary grade matcha and the rest of the ingredients until smooth.

    Step by step blending sweetened matcha latte.

    Matcha chia pudding with coconut milk (or other nut milk)

    Add the blender contents to the chia seeds and stir well (photos 1 & 2). Then, let the mixture sit at room temperature for 10 minutes (photo 2).

    Step by step stirring matcha latte into chia seeds in a square container on a white marble counter with kitchen towel.

    Stir again (photo 1). Then, refrigerate overnight. Stir in the morning (photo 3). It should be the texture of tapioca pudding. If it is too dry, add more non-animal milk. If it is too wet, add chia seeds.

    Stirring matcha chia pudding in a square container on a white marble counter with a matcha latte.

    How long does the chia pudding with nut milk last?

    Will keep for 5 days in the refrigerator.

    Three cups of matcha chia pudding with three metal spoons on a white marble counter.

    What kind of nut milk to use

    You can make this matcha chia pudding with any nut milk. My favorite is to use homemade hazelnut nut mylk or the coconut beverage from Trader Joes.

    Print Recipe
    5 from 7 votes

    Matcha Chia Pudding

    Keep this matcha chia pudding in your fridge and any time you crave something sweet, have a few spoons - it is PACKED with protein and is the perfect afternoon pick me up!
    Prep Time30 mins
    Total Time30 mins
    Course: Breakfast, Dessert
    Cuisine: American, Japanese
    Servings: 6
    Calories: 200kcal
    Author: Candice

    Ingredients

    • ¾ cup chia seeds
    • 3 ½ cups non-dairy milk hazelnut, coconut, almond, soy
    • ¼ cup agave nectar
    • 3 ½ tablespoon matcha powder culinary grade
    • 1 teaspoon vanilla extract optional
    US Customary - Metric

    Instructions

    • Add the chia seeds to a medium-large bowl.
    • Blend the milk and the rest of the ingredients until smooth.
    • Add the blender contents to the chia seeds and stir well. Let sit 10 minutes, stir again. Refrigerate overnight. Stir in the morning. It should be the texture of tapioca pudding. If it is too dry, add more non-animal milk. If it is too wet, add chia seeds.
    • Will keep for 5 days in the refrigerator.

    Notes

    You do not need to heat the milk like you would for a latte. The matcha powder does not need to steep any more than it does overnight. 

    Nutrition

    Calories: 200kcal | Carbohydrates: 20g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 86mg | Fiber: 7g | Sugar: 10g | Vitamin A: 450IU | Vitamin C: 0.3mg | Calcium: 191mg | Iron: 3.2mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!
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    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Woman with a flower.

    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

    READ MORE

    Follow

    • Instagram
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    • YouTube

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