VEGAN-FRIENDLY MATCHA CHIA CUP RECIPE
Article

VEGAN-FRIENDLY MATCHA CHIA CUP RECIPE

Method

  1. In a bowl, mix the chia seeds with almond milk and allow to sit for about 20 minutes to thicken. Keep stirring with a fork every now and then. 
  2. While the chia pudding is sitting to thicken, start making the base by mixing all the base ingredients in a food processor. Mix well until it turns into a sticky paste.
  3. Line a cupcake tray with liners and press the base batter into the bottom of each cupcake liner. Place in the freezer to firm up.
  4. Once the chia seed mixture has thickened, add the maple syrup and matcha powder. You can add more maple syrup if you want the extra sweetness. 
  5. Pour the chia mixture over the base and allow to sit in the freezer for about 1-2 hours.
  6. Once the cups are set, take out of the freezer and remove from the cupcake tray and serve.

 

Recipe from The Snack Society

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