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Matcha Chia Pudding with Yogurt & Raspberry Chia Jam

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A vibrant and nutritious chia pudding layered with creamy yogurt and tangy raspberry jam, infused with earthy matcha flavor.

Ingredients

Scale
  • 1 tsp matcha powder
  • 1 tbsp water (to make matcha paste)
  • 1 cup plant-based milk (approx. 240 ml / 8 fl oz)
  • ¼ cup chia seeds (approx. 37 g)
  • 1 tbsp maple syrup (approx. 20 g)
  • ½ tsp vanilla extract
  • 1 cup frozen raspberries (approx. 142 g)
  • 1 tbsp chia seeds (approx. 9 g)
  • 1 tbsp water (approx. 15 ml)
  • Sugar or syrup (optional; add to taste)
  • 1 cup plant-based yogurt (approx. 240 g; coconut or soy)
  • ½ cup fresh raspberries (approx. 60 g)
  • 2 tbsp coconut flakes (unsweetened; approx. 7.5 g)

Instructions

  1. Create the Matcha Paste: In a small bowl, whisk together the matcha powder and 1 tablespoon of water until smooth and creamy.
  2. Combine Chia Pudding Ingredients: In a medium bowl, combine the plant-based milk, ¼ cup chia seeds, maple syrup, vanilla extract, and the matcha paste. Whisk until well mixed.
  3. Let the Chia Blend Rest: Allow the mixture to sit for about 5 minutes.
  4. Prepare the Raspberry Chia Jam: In a small saucepan over medium heat, add the frozen raspberries, 1 tablespoon of chia seeds, and 1 tablespoon of water. Cook for about 5 minutes until thickened.
  5. Chill the Chia Pudding: Pour the chia pudding mixture into serving vessels, cover, and refrigerate for at least 3 hours.
  6. Assemble the Pudding Cups: Layer the chia pudding with plant-based yogurt and raspberry chia jam.
  7. Finish with Fresh Fruit & Toppings: Top each bowl with fresh raspberries and coconut flakes.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Stir the jam before serving if it separates.

Nutrition

Find it online: https://pinrecipezbylinaa.com/matcha-chia-pudding-yogurt-raspberry-chia-jam/

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