Japanese Chia Chai Matcha Pudding

INGREDIENTS

  •  3 cups milk of your choice
  • 1/3 cup + 1 Tablespoons white chia seeds
  • 1/3 cup honey or liquid sweetener
  • 2 Tablespoons coconut oil, liquefied
  • 2 Tablespoons psyllium husk
  • 2 teaspoons 10th Avenue Tea Chai Matcha
  • 3–5 drops stevia
  • ½ teaspoon green mineral powder (spirulina, chlorella, etc.)
  • 1/8 teaspoon sea salt
  • 1½ cups diced mango, ½ lemon squeezed, mint sprigs for garnishing
 
PROCEDURE
Set aside dice mango coated in lemon juice and the mint sprigs for the topping. In a jar, combine all other ingredients and shake for about 10 seconds to loosen the chia seeds and psyllium husk. Shake well and pour into serving bowls. Before serving, set on the counter 20 minutes or chill 2 hours in the refrigerator or even overnight for a thicker consistency.   Before serving, garnish with mango and mint sprigs.
 
Enjoy this dessert chilled, at room temperature, or warmed if desired.  Store in the refrigerator in an airtight container up to 5 days.  Note:  for a thick pudding consistency, prepare the day before.  Serves 4.
Recipe developed by The Jennifer Mac
2017-07-12T00:40:48+00:00

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