Chia seeds are still all the rage. And for legit reason: the tiny seeds pack a serious punch of fiber, antioxidants and omega-3 fatty acids that make any recipe more filling. What’s not to love?
That’s why we’re all kinds of excited that our friend Oh, Ladycakes just divined our newest chia obsession. Whether you whip it up for breakfast, indulge in it for dessert, or down it for a snack, this pudding will be everything you need and more.
VANILLA BEAN + MATCHA CHIA PUDDING
- 2 tablespoons (22g) chia seeds
- Pinch of vanilla bean powder
- Pinch of fine sea salt
- 1/2 cup (106g) Califia Farms Matcha Almondmilk
- 1-2 teaspoons (5-10g) pure maple syrup
You’ll also need:
- Coconut whipped cream
- Flaked coconut
- Matcha powder
Add the chia seeds, vanilla bean powder, and salt to a small jar. Slowly stir in the Matcha Almondmilk, followed by the maple syrup, then cover the jar and let the pudding chill in the refrigerator overnight (or for at least two hours). When you’re ready to eat, top with coconut whipped cream, flaked coconut (toasted is delicious, too), and a pinch of matcha powder (just because). Best if consumed within two days of making.
Yield: 1 serving