Matcha Choco-Chia Dessert
Pudding
- 60g Chia seeds
- 350ml Plant based milk
- 1/2 Tsp Vanilla extract
- 1TBSP maple syrup
- 1TBSP premium culinary matcha powder
Chocolate Layer
- 50g dark chocolate
- ¼ tsp Coconut oil
Method
- Blend all dry ingredients except the chocolate and coconut oil.
- Let it set in the fridge while you prepare the chocolate layer.
- Melt the dark chocolate in a mixing bowl over hot water and add the coconut oil/ Alternatively you can use the microwave.
- Place in the fridge for a few hours and allow the chocolate to harden.
- Once set remove from the fridge and sieve extra matcha powder on top.
You can keep the chia pudding in the fridge for 5 days, leave it out room temperature 5 minutes before serving. For the best result make a thin layer of chocolate to crack it easily.
