Matcha Cheesecake Chia Pudding
Ingredients
Chia pudding
- 1/3 cup plain plant-based yogurt (I used soy)
- 3 tbsp dairy-free cream cheese
- 1-2 tbsp agave syrup (adjust as needed)
- 3/4 cup unsweetened plant-based milk (I used soy)
- 1/2 tsp vanilla bean paste or extract
- 1 lemon
- 1/4 tsp kosher salt or more to taste
- 1 1/2 tsp good quality matcha powder
- 1/3 cup hot water (about 175F)
- 1/3 cup chia seeds
- Strawberry jam for serving (optional)
Crust crumble
- 3 tbsp almonds
- 3 tbsp gluten-free oats or banana chips
- 3 medjool dates
Preparation
Add the yogurt, cream cheese, syrup, milk, vanilla, zest and juice of half a lemon, and salt to a blender cup.
Set a small mesh sieve over a matcha bowl or small bowl and sift the matcha through the sieve.
Add hot water to the sifted matcha.
Whisk the matcha and water together in a W-shape motion for about 1 minute until frothy and no clumps remain.
Pour the matcha mixture into the blender cup and blend everything until smooth.
Add chia seeds to a large storage container.
Pour the blended matcha milk into the container with chia seeds and whisk well.
Cover and let the mixture set for 5 minutes, then whisk again.
Cover and refrigerate for at least an hour, preferably overnight.
In a mini-food processor, add almonds, oats, dates, zest of half a lemon, and a pinch of salt.
Pulse the mixture until it becomes crumbly to your liking.
To serve, spread a tablespoon of jam into the serving dish if using, then layer in the chia pudding and top with a generous portion of the crumble mix.
Notes
Fiber helps support good digestion and the soluble fiber in chia seeds can help reduce cholesterol.
Big tip for those not used to eating fiber: start slow and stay hydrated. Average fiber recommendations are 25-30g daily, and most people get half or less.
