Name: Matcha Chia Pudding
Yield: 2
Ingredients: ¼ cup chia seeds; 1 tbsp matcha (cafe or ceremonial grade for color); 1 cup cashew milk; 1 tbsp maple syrup; Optional toppings: Cacao nibs, shredded coconut, raspberries, coconut whipped cream, chocolate shavings; Can of full fat coconut cream; Coconut nectar or sweetener of choice

1 tbsp matcha (cafe or ceremonial grade for color)

Optional toppings: Cacao nibs, shredded coconut, raspberries, coconut whipped cream, chocolate shavings

Matcha Chia Pudding

In a jar, whisk together milk, matcha, and maple syrup.

Stir in chia seeds, cover, and refrigerate overnight. (For a breakfast option, top chia pudding raspberries, shredded coconut, and cacao nibs. For a dessert, top with coconut whipped cream and chocolate shavings.)

Coconut Whipped Cream

Place a can of full fat coconut in the fridge and chill overnight.

Open the can and drain as much liquid as possible (save the liquid for another recipe).

Scoop out the coconut cream and place into a chilled mixing bowl.

Add coconut nectar (or sweetener of your choice) and whip again.

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