- WHIRL almond milk, spinach, banana, honey, matcha and salt in a blender until smooth. Stir in chia seeds and pour into 6 small jars or glasses. Cover and refrigerate until mixture thickens like a pudding, at least 6 hours, preferably overnight.
- TOP with banana slices, orange segments and berries just before serving.
Kitchen Tip: We found Matsu Matcha powder (a ceremonial grade from David’s Tea) to give the brightest green colour to this chia pudding.
Protein 3 g
Carbohydrates 24 g
Fat 4 g
Fibre 5 g
Sodium 55 mg
Chatelaine Quickies: Chia and coconut pudding