Matcha Mint Chia Pudding
Try and try and try again. That's basically the theme when it comes to recipe developing. Sometimes you nail it on the first attempt; other times it takes three or four attempts. That's what happened with this Matcha Mint Chia Pudding.
This recipe started off as an ambitious Matcha Mint Chocolate Chia Pudding (and when I say chocolate, I really mean cacao nibs!) My first attempt was overdone with mint and maybe a bit too much matcha, and failure to blend the mint leaves with the nut milk. The second attempt, I cut back on the mint leaves, blended them up with the nut milk and a bit less matcha, and it tasted a bit better. The third attempt, out of pure laziness to make nut milk, I used a cinnamon cashew milk blend from Greenleaf Juicing, a local juice and smoothie shop here in Portland. I was on to something here! This inspired what would be my final attempt to get this recipe right. I blended up homemade cashew milk with coconut shavings, a couple of mint leaves, vanilla bean, cinnamon, and dates. It was magic and time to add some matcha to the mix.
This chia seed pudding recipe is pretty darn delicious! The hints of mint and the shift between grassy to sweet of the matcha are complimented by the slight hints of vanilla and coconut. It was reminiscent of my favorite Tea Bar drink, Matcha Latte with Coconut Milk, but with an added hint of mint. Hope you enjoy this recipe as much as I did!
What You'll Need
1 1/2 cup Cashew Milk, unsweetened
1/4 tsp vanilla extract
1/8 tsp cinnamon
1 tsp matcha green tea powder (I used Tea Bar's brand)
2 fresh mint leaves
1 tbsp coconut shavings, unsweetened
2 Medjool dates, pitted (or 1 tbsp honey)
Pinch of sea salt
1 scoop Vital Proteins Collagen Peptides (optional)
1/4 cup chia seeds
1 tbsp hemp seeds
What You'll Need To Know
In a high-speed blender, combine all the above ingredients, except for the chia seeds, hemp seeds, and toppings. Blend until smooth.
Pour into a medium sized bowl and gently whisk in chia seeds and hemp seeds.
Cover and refrigerate overnight, or for at least 1 hour so the chia seeds can absorb the liquid.
Top with blueberries, hemp seeds, and cacao nibs.
Stores well in the fridge, covered for up to 2 - 3 days.
Recipe makes 1 serving.