Overhead shot of Matcha chia seed pudding with blueberries and almond slices framed by blue sky

Mother Earth Matcha Chia Pudding

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Serves 2-4

When it comes to great loves, matcha (have you tried our Matcha Kelp Noodles?!), chia pudding (or our Raw Vanilla Bean Chia Pudding?!), and Mother Earth top our list, so you can imagine that our minds were blown (in the best way) when we figured out a way to combine all three. We whipped up this Mother Earth Matcha Chia Pudding in celebration of Earth Day. Plant-based food is naturally earth friendly, and the colors in this pudding bring to mind our beautiful green and blue planet. So grab a spoon and join us in celebration of Earth Day!

Recipe courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.


1 ¾ cups water

½ cup cashews, soaked and drained

2 tsp vanilla extract

3 Tbsp pure maple syrup

2 Tbsp unsweetened coconut flakes

2 tsp matcha powder

¼ cup chia seeds

fresh blueberries, sliced almonds, and fresh mint leaves

pinch of sea salt


Soak and drain cashews.

Slice almonds.

Place chia seeds in a medium sized bowl or large mason jar and set aside.


Place water, drained cashews, vanilla extract, pure maple syrup, coconut flakes, matcha powder and sea salt in a high speed blender. Blend on high until smooth.


Pour matcha cashew milk mixture on top of chia seeds and stir to combine. Let mixture stand for 10 minutes, stirring occasionally to prevent clumping.

Cover tightly and transfer to refrigerator– let chill for at least 4 hours or overnight.


When ready to serve, transfer chia pudding to bowls and top with fresh blueberries, sliced almonds, fresh mint leaves. Serve immediately.

Chia pudding can stored in an air-tight container in the refrigerator for up to 5 days.