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Recipe: Matcha Chia Seed Pudding

It’s no secret that I love matcha green tea — if you follow my IG Stories (find me at @patriceachow), you’ll often see posts of my occasional matcha latte.

So it’s no surprise that I’ve incorporated it with one of my daily superfoods to create a guilt-free (i.e. low calorie) dessert.



Bowl or covered glass container
1/2 cup nut mylk
1 tsp matcha powder
1/2 cup nut mylk
1/4 cup chia seeds
1 tbsp coconut palm sugar (can be reduced or optional)
1 tsp vanilla extract (optional)

1. Place 1/2 cup of nut mylk in the bowl or glass container. Pour the matcha powder on top, and mix until all clumps are removed.
2. Add in the remaining 1/2 cup of nut mylk and stir well.
3. Add the chia seeds in and stir well.
4. At this point, if you wish to sweeten the pudding, add the coconuts palm sugar and vanilla extract. Mix well.
5. Allow the mixture to sit for at least an hour, or overnight. Put it in the fridge for a chilled dessert.
6. Serve as is or add your choice of fruit, nuts, cacao nibs etc. My favourite is a dusting of cacao powder & cacao nibs.


For the nut mylk, use any nut of your choice to make the mylk. You can even use coconut flesh. Just soak the nuts for at least an hour before you squeeze out the liquid, or use a cold pressed juicer to do so.