Matcha Chia Pudding with Crumble
Ingredients
- 1/3 cup plain plant-based yogurt (soy-based)
- 3 tablespoons dairy-free cream cheese
- 1-2 tablespoons agave syrup (adjust as needed)
- 3/4 cup unsweetened plant-based milk (soy-based)
- 1/2 teaspoon vanilla bean paste or extract
- 1 lemon
- 1/4 teaspoon kosher salt or more to taste
- 1 1/2 teaspoons good quality matcha powder
- 1/3 cup hot water (about 175F)
- 1/3 cup chia seeds
- Strawberry jam for serving (optional)
Crust crumble
- 3 tablespoons almonds
- 3 tablespoons gluten-free oats or banana chips
- 3 medjool dates
Preparation
Dissolve matcha powder in hot water and set aside
To a blender cup, add the yogurt, cream cheese, agave syrup, milk, vanilla, zest and juice of half a lemon, and salt, then blend until smooth
Combine the blended mixture with the matcha water and chia seeds in a bowl
Stir well and refrigerate for at least 2 hours or until set
For the crust crumble, blend the almonds, oats or banana chips, and dates until crumbly
Serve the chia pudding topped with the crust crumble and optional strawberry jam
