5 Ingredients or Fewer

Endless Summer Matcha Chia Pudding Pops

September 10, 2015
3 Ratings
Photo by James Ransom
  • Makes 4 pops
Author Notes

I refuse to let this summer go—and thankfully, New York City’s weather has been pretty cooperative as of late. Make these funky, subtly sweet popsicles as an act of defiance; I’ll be eating mine on the roof, in my shorts, with a Michelada, sticking my tongue out at anyone who brings up fall. —Kendra Vaculin

What You'll Need
  • 1 1/2 teaspoons matcha powder
  • 3 to 4 tablespoons agave nectar
  • 1 teaspoon vanilla extract
  • 2 cups unsweetened almond milk (alternatively, use sweetened vanilla almond milk and skip the agave and vanilla extract)
  • 1/4 cup chia seeds
  1. Whisk matcha powder, agave, and vanilla extract into the almond milk in a medium bowl. Mix in the chia seeds. Place bowl into the fridge to hang out for 1 hour, so the seeds chia-fy (the mixture should get thicker and more gelatinous).
  2. ZOOM: An hour has passed and now you have dino egg green chia glop in a bowl! Mix it up with a spoon to unclump the bigger bits. Divide the mixture between 4 molds. Wedge a wooden stick into each mold (the mixture will be thick enough that the stick will stand on it’s own). Freeze for three hours or overnight.
  3. Unmold and eat for breakfast because you can’t wait.

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1 Review

Kate September 14, 2015
Stopped what I was doing and immediately got these going. Chia gloop currently doing its thing in the fridge. Thanks for the inspiration!