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Prep time
10 minutes -
Cook time
2 hours -
Serves
4
Author Notes
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! —Jennifer Hutzel
Ingredients
1.5 cups
oat milk
2 tablespoons
oat milk
3 to 4 tablespoons
maple syrup or honey
1 tablespoon
agar agar flakes
2 tablespoons
arrowroot powder
3 tablespoons
chopped cacao butter
1 teaspoon
vanilla extract
1 pinch
sea salt
2 teaspoons
matcha powder (preferably ceremonial grade)
Directions
- 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.
- 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.
- 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.
- Pour into small ramekins or glasses and chill for about 2 hours.
- Top with fresh fruit for serving (optional)
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