This vegan chia seed pudding is a great breakfast or afternoon snack – the caffeine and antioxidants from matcha and fiber and protein from chia seeds will keep you energized and satisfied for hours. This is a great recipe to make ahead of time and take with you on the go!

Ingredients

  • 2 cups Unsweetened Cashewmilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or agave nectar (optional)
  • 1/2 cup chia seeds
  • 2 tablespoons organic matcha powder
  • 4 tablespoons shredded coconut flakes

Prep

Mix Forager Project Cashewmilk, vanilla and maple syrup, if using. Slowly, whisk in matcha powder, breaking up any clumps that form. Add chia seeds and shake or stir until well incorporated.

Divide evenly into three mason jars and place in the fridge for two hours or overnight. When ready to serve, top with shredded coconut and enjoy!

CoCo Matcha Chia

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