|8 h||0 min||2|
|1 1/4 cup||Hemp milk (or any dairy-free milk you prefer; for pudding)|
|1 cup||Coconut milk (or any dairy-free milk you prefer; for pudding)|
|1/3 cup||Chia seeds (for pudding)|
|2 tsp||Matcha, green tea powder (for pudding)|
|1 tbsp||Maple syrup, pure (for pudding)|
|1/4 cup||Raspberries (for topping)|
|1/4 cup seeds||Pomegranate seeds (if it's in season; for topping)|
|1/2 small||Apple (green apple; slivered; for topping)|
Top pudding with berries, pomegranate and apple slices.
To save time, you can add in the fruit in advance and seal up the jar, keep in the refrigerator.
Whisk the matcha into the milk in a bowl (make sure there are no clumps). Then whisk in all of the other pudding ingredients. You can taste it and add more maple syrup if you'd like it to be sweeter. Pour into 2 mason jars (or 3, if you want smaller servings). Cover and place the jars in the fridge overnight. The pudding will be thick in the morning.