This fiber-rich matcha parfait is chock full of antioxidants, protein and healthy fats for a good-for-you snack any time of the day!
Chia: Plant-Based Powerhouse
Chia seeds are a tiny but mighty seed that plump when added to liquid. This process is called “blooming”, and helps thicken smoothies and desserts in a matter of hours. When chia seeds are left to soak in liquid, they create thick pudding-like texture and become more like miniature tapioca pearls. Chia seeds are a great source of Omega-3 fatty acids, which can help support a healthy brain and heart function.
Kiwi: Green Goodness
Kiwi fruit is not only a delicious combination of tangy and sweet, but their bright green color is indicative of the antioxidants they contain. Kiwi is a rich source of vitamin-C (more than oranges) and gut-friendly fiber. Best of all, they are easily accessible and available year-round.
Matcha: Zen Energy
Matcha tea is mixed into the chia pudding along with a touch of agave nectar for balanced sweetness. The matcha adds a vibrant green hue to the pudding and its own powerful antioxidants. Matcha green tea provides calm energy for focus and clarity without jitters thanks to the amino acid L-theanine.
As if this pudding could get any more delicious, it’s topped with a coconut oat granola for a crunchy finish with tropical notes. Other great toppings to add include raspberries, strawberries, hemp hearts or walnuts.
- 1 1/2 cups unsweetened coconut milk
- 1/4 cup chia seeds
- 1 sachet Pique Sun Goddess Matcha
- 1 tbsp agave nectar
- 1/2 cup unsweetened coconut flakes
- 1/3 cup old fashioned oats
- 2 tbsp raw shelled pumpkin seeds
- 2 tsp melted coconut oil
- 2 tsp agave nectar
- 1/2 tsp vanilla extract
- Pinch of sea salt
- 1/2 cup chopped kiwi
Stir together chia seeds, agave nectar, Pique Sun Goddess Matcha and coconut milk in a 16-ounce jar. Cover and refrigerate for at least 4 hours or overnight.
Preheat oven to 325ºF and line a small baking pan with parchment paper. Combine ingredients for coconut oat granola in a small mixing bowl and stir well to moisten. Spread evenly on a baking sheet and bake for 12-15 minutes, until coconut flakes are toasted. Remove from oven and cool for at least 30 minutes.
Divide chia pudding between 2 small jars and top with chopped kiwi and granola. Enjoy!