Creamy Matcha White Chocolate Pudding
Jennifer Hutzel
Photo by Jennifer Hutzel
- Serves
- 4
- Prep Time
- 10 Minutes
- Cook Time
- 2 Hours
I was inspired by a vegan pudding recipe I found on one of my favorite sites, Golubka Kitchen. Since I love all things matcha, especially matcha lattes with oat milk, I thought it would be fun to try this recipe with a few tweaks!
I'm very happy with the texture- its so creamy and just like regular pudding!
Ingredients
- 1.5 cup oat milk
- 2 tablespoon oat milk
- 3 to 4 tablespoon maple syrup or honey
- 1 tablespoon agar agar flakes
- 2 tablespoon arrowroot powder
- 3 tablespoon chopped cacao butter
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- 2 teaspoon matcha powder (preferably ceremonial grade)
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Directions
- Step 1
Combine 1.5 cups of oat milk with the maple syrup, vanilla, agar agar flakes and salt in a medium saucepan and bring to a boil over medium high heat. Lower the heat to a simmer and cook for 5 minutes, stirring frequently.
- Step 2
Combine the arrowroot powder with the 2 tbsp of oat milk in a small bowl. Slowly pour the arrowroot mixture into the agar-agar milk, whisking, until thickened.
- Step 3
Add the cacao butter and matcha powder to a blender along with the milk mixture. Blend until smooth. Taste for sweetness and add more maple syrup, if desired.
- Step 4
Pour into small ramekins or glasses and chill for about 2 hours.
- Step 5
Top with fresh fruit for serving (optional)