This matcha pudding is light, slightly sweet, and still satisfying—with a little energy boost from the matcha. It comes together best if you prep it the night before and let it settle until the morning, but a quick 30 minutes in the morning works well if you’re pressed for time. (If you’re in the LA or OC areas, you can order this dish from goop Kitchen.)
1. In a mixing bowl, whisk together the yogurt, plant-based milk, matcha powder, coconut nectar, chia seeds, and salt until the yogurt is light green and everything is evenly distributed.
2. Transfer the mixture to a serving container, cover, and leave in the refrigerator for at least 30 minutes (or overnight). This will allow the chia seeds to soften and the pudding to thicken.
3. When you’re ready to eat, top the pudding with the toasted pumpkin seeds, dates, and puffed brown rice.
Originally featured in The Annual New Year Detox: 2024 Edition