This make-ahead chia pudding is perfect as a quick breakfast or snack. Chia, which is a species of flowering plant related to the mint family, is high in plant-based protein, which will help reduce those pesky snack cravings between meals.
For a more indulgent dessert version, top chia pudding with sweetened coconut whipped cream, strawberries, and a crumble of edible rose petals.
1 1/2 cups (350 mL) unsweetened almond milk or light coconut milk
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) matcha powder
1 Tbsp (15 mL) coconut nectar
3 Tbsp (45 mL) Matcha Pistachio Butter
1/3 cup (80 mL) chia seeds
1 cup (250 mL) Greek style yogurt or coconut yogurt
2 oranges, peeled and segmented
2 kiwis, peeled and cut into chunks
2 Tbsp (30 mL) chopped raw pistachios
Edible flowers, for garnish (optional)
In medium bowl, whisk together almond milk, vanilla, matcha, coconut nectar, and Matcha Pistachio Butter until smooth. Stir in chia seeds before covering and placing in refrigerator to set for at least 4 hours or, better yet, overnight. Chia pudding will keep refrigerated for up to 3 days.
When ready to serve, divide among small glass jars or juice glasses. Top with yogurt, orange segments, chunks of kiwi, and chopped pistachios. Garnish with edible flowers, if desired, and enjoy.