Matcha Blended Chia Pudding
Creamy blended matcha chia pudding with soy yogurt, raspberries, and pistachios. High protein, make ahead, and ideal as a mid-morning snack.
Servings
Ingredients
Pudding
- ½ cup white chia seeds
- 2 tbsp matcha
- 2 oz vanilla protein powder see notes
- 2 cups dairy-free milk soy recommended, see notes
Toppings
- 1 cup dairy-free yogurt
- 1 cup raspberries fresh
- 2 tbsp pistachios roughly chopped
Instructions
- In a high-speed blender, add the chia seeds, matcha, protein powder, and soy milk. Blend until perfectly smooth.
- Transfer to jars of the desired size and let them set in the refrigerator for at least 2 hours, but preferably overnight.
- When ready to serve, top the pudding with soy yogurt, fresh raspberries, and pistachios. Enjoy!
Video
Notes
Chia seeds: If you can’t get white chia seeds, use black. It will not change the taste, but it will affect the color slightly.
High-speed blender: If you are not using a Vitamix-style high-speed blender, blend the chia seeds on their own first to reduce them into a fine powder. Make sure your blender is completely dry for this step so they do not stick. This will help create a smoother texture.
Protein powder: The quality and taste of the protein powder you use will affect the recipe since it is a key ingredient. If your protein powder is chalky or you do not love the flavor, try this recipe instead, which can be adjusted without protein powder: https://plantbaes.com/cacao-blended-chia-pudding/
I use Happy Way Vegan Vanilla Protein Powder in this recipe. If you want to give it a try, you can use my code happysarah for 10% off (this is an affiliate link).
Matcha and iron: matcha contains tannins, which can reduce iron absorption.
Nutritional Information - Per Serving
Calories 313kcal | Carbohydrates 24g | Protein 25g | Fat 13g | Sodium 214mg | Fiber 10g | Vitamin A 73IU | Vitamin C 8mg | Calcium 330mg | Iron 4mg