Free recipes to your inbox!

X

Feasting on Fruit

Blog

Dye-Free Sprinkles (Homemade Coconut Recipe)

· Natalie 47 Comments

These homemade dye-free sprinkles are made from unsweetened shredded coconut and colored completely naturally — pink from raspberries, purple from blueberries, yellow from turmeric, and green from spirulina. No refined sugar, no artificial food dyes, no hard-to-find ingredients. Just 20 minutes of prep and a handful of pantry staples. Perfect for birthday cakes, smash cakes, frosted cookies, yogurt bowls, and anywhere you want a pop of color without the junk. Vegan, gluten-free, and paleo-friendly.

A bowl of mixed rainbow homemade coconut sprinkles with colors blended together, viewed from above

Table of contents

If you’ve ever flipped over a bottle of store-bought sprinkles and squinted at the ingredient list, you know the drill — sugar, corn syrup, artificial dyes Red 40, Blue 1, Yellow 5. Even the “natural” brands are usually just overpriced sugar with a cleaner label. These homemade dye-free sprinkles are something else entirely.

Made from unsweetened shredded coconut and colored with fruit juice and plant powders, they’re completely free of artificial dyes, refined sugar, and anything you can’t pronounce. Pink from raspberries. Purple from blueberries. Yellow from turmeric. Green from spirulina. (And un-pictured options for orange and blue too!) And they take about 10 minutes of hands-on time to make, and no baking required.

They won’t taste like traditional sprinkles — there’s no sweetness, just a subtle hint of coconut — but on top of a frosted cake or a bowl of nice cream, the effect is exactly the same: a confetti-bright pop of color that makes everything feel like a celebration.

Four piles of naturally colored coconut sprinkles on parchment paper in a baking pan — green, pink, purple, and yellow — before drying

Why make your own dye-free sprinkles?

Most store-bought sprinkles, even the ones marketed as “natural”, are still mostly sugar with artificial dyes making up the color. Flip over a bottle and you’ll find Red 40, Blue 1, Yellow 5, and a handful of other ingredients that have nothing to do with real food. The natural brands are a step up, colored with natural sources instead of food dyes, but they are often $8 for a tiny jar and sugar is usually still the first ingredient.

These homemade dye-free sprinkles sidestep all of that. The base is just unsweetened shredded coconut (naturally the perfect shape and size for a sprinkle!) colored with ingredients you can actually name: raspberry juice, blueberry juice, turmeric, spirulina. No sugar, no wax, no mystery stabilizers. And because you’re making them yourself, you control exactly which colors you make and how much of each. They’re also genuinely fun to make, especially with kids. Consider that a bonus!

Ingredients

You only need a handful of simple ingredients to make a full rainbow batch of dye-free sprinkles. The base is always unsweetened shredded coconut, but the colorants change depending on which color(s) you’re making.

  • The base: unsweetened shredded coconut (one ¼ cup portion per color)
  • The colors:
    • Pink: frozen raspberries (or pitaya/dragon fruit puree for a deeper pink)
    • Purple: frozen blueberries
    • Yellow: ground turmeric + water
    • Green: spirulina powder + water

A few notes on sourcing: spirulina is the ingredient most likely to require a trip to a health food store or a quick online order. Everything else (frozen berries, turmeric, shredded coconut) is easy to find at any supermarket. The coconut should be unsweetened and finely shredded, not the thick flake variety, so it mimics the size and shape of jimmies style sprinkles.

Four separate piles of homemade dye-free coconut sprinkles in a speckled ceramic bowl — pink, yellow, purple, and green

Natural Color Guide

This is the most fun part of the whole process and the most flexible. Each color comes from a different plant-based source, and the intensity can be adjusted just by adding a little more colorant. Here’s a breakdown of what makes each shade:

  • Pink — raspberry juice or pitaya powder. Raspberry gives a bright, warm pink. Pitaya (dragon fruit) powder pushes it more magenta. Either works beautifully.
  • Purple — blueberry juice. Fresh or frozen both work, blackberries would work too and also create a gorgeous shade of purple
  • Yellow — turmeric. Just a pinch goes a long way. Start small, turmeric is potent and can start to affect the flavor if you use too much.
  • Green — spirulina powder. Earthy in flavor but the color payoff is excellent. Again, a little goes a long way so start small. Matcha powder would also work.
  • Blue — blue spirulina. This one is worth tracking down if you want a true blue. It’s flavorless and the color is stunning.
  • Orange — carrot juice. Fresh or bottled works, or you could try combining a bit of raspberry juice and turmeric.

Always start with less colorant than you think you need and add more gradually. The color deepens as you mix and intensifies as the coconut dries out too.

How to make dye-free sprinkles?

This is a simple process, no special equipment, no candy thermometer, no piping bags. Just coconut, color, and a little patience while they dry.

Step 1: Prepare your colorants. For fruit-based colors (pink and purple), blend a small handful of frozen raspberries or blueberries and strain through a fine mesh sieve to get a concentrated juice. You only need about 1 tablespoon per color. For powder-based colors (turmeric, spirulina, blue spirulina), mix ¼ teaspoon of powder with 1 teaspoon of water to form a thin paste.

Step 2: Color the coconut. Add ¼ cup of unsweetened shredded coconut to a small bowl. Add your colorant one teaspoon at a time, tossing well between additions until the coconut is evenly coated and you’re happy with the color.

Step 3: Spread and dry. Spread each color in a single layer on a paper towel-lined baking sheet, keeping the colors separate. Let them dry completely for 24 hours at room temperature or in the refrigerator. This is the most important step, rushing it leads to colors bleeding or clumping.

Step 4: Store and combine. Once fully dry, transfer each color to its own small airtight container or zip-lock bag. Store them separately and mix just before using. This keeps the colors crisp and prevents bleeding over time. When you’re ready to decorate, combine as many or as few colors as you like.

A baby's first birthday smash cake decorated with rainbow coconut sprinkles and a wooden "ONE" banner topper

How To Use The Sprinkles

Dye-free sprinkles work anywhere you’d use traditional sprinkles, the main difference is the coconut base which adds a very subtle texture and flavor rather than pure sweetness. Here are some of the best ways to use them:

  • Cakes and cupcakes — press gently into frosting right before serving for the best color payoff, these work especially well on white or light-colored frosting.
  • Smash cakes — this is actually one of the most popular reasons people make these. If you’re making a first birthday cake (my own baby’s first birthday cake is pictured above, THIS is the refined sugar free vanilla cake recipe I used) and want something colorful that’s free of artificial dyes and sugar, these are perfect.
  • Cookies — sprinkle over a frosted or glazed sugar cookie. The colors hold well on dry surfaces.
  • Yogurt and smoothie bowls — a small handful scattered over a bowl adds color and a little texture without overpowering the other toppings. And makes a healthy snack more fun for little spoons.
  • Nice cream and ice cream — one of my favorite uses. The contrast of colorful coconut sprinkles against a pale vanilla or banana base is beautiful.

One thing to keep in mind: these sprinkles can bleed slightly if they sit on a wet or very moist surface for too long, so for the best results add them just before serving.

Storage

Once fully dry, store each color in a separate airtight container at room temperature or in the refrigerator. A small glass jar works perfectly. Kept dry and away from humidity, they’ll last for up to 1 week at room temperature or 2-3 weeks in the fridge.

Avoid storing them in a warm or humid spot, moisture is the enemy here and will cause the coconut to clump and the colors to bleed. If you live somewhere humid, the fridge is the safer bet.

Combine the colors just before using for the crispest, most vibrant result.

Recipe FAQs

Are these sprinkles vegan?

Yes! The only ingredient is unsweetened shredded coconut, colored with fruit juices and plant-based powders. No dairy, no eggs, no animal-derived ingredients.

Are they gluten-free?

Yes, all of the ingredients are naturally gluten-free. Just make sure your shredded coconut is certified gluten-free if you’re baking for someone with celiac disease.

Do they taste like coconut?

The base is unsweetened shredded coconut, so yes there is a subtle coconut flavor. It’s mild enough that most people don’t notice it once they’re on top of a frosted cake or mixed into a bowl.

Can I make them in the oven or a dehydrator?

I’ve only personally tested the air-dry method, so I can’t speak to exact times or temps for other methods, but they may work in a dehydrator or oven on it’s lowest temperature. The risk is accidentally toasting the coconut, which would mess with the vibrance of the colors.

Why are my sprinkles clumping?

They weren’t fully dry before storing. Make sure they’re COMPLETLEY dry to the touch before transferring to a container. Spreading them out in a single layer and giving them plenty of time is the key.

Can I use fresh fruit instead of frozen?

Yes, fresh fruit works fine. Frozen fruit is convenient and tends to release more juice so that’s what I recommend.

How far in advance can I make these?

They can last 2-3 weeks if stored in the fridge in separate airtight containers, so make a big batch and keep them on hand for whenever you need a little color.

Close-up of colorful homemade coconut sprinkles in pink, purple, yellow, and green, naturally dyed with fruit and plant powders

Recipes To Top With Dye-Free Sprinkles

If you try these Dye-Free Sprinkles, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dye-Free Sprinkles (Homemade Coconut Recipe)

★★★★★ 5 from 5 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Drying Time: 24 hours
  • Total Time: 24 hours 10 minutes
  • Yield: 1/4 cup 1x
  • Category: toppings
  • Method: no-bake
  • Cuisine: american
  • Diet: Vegan
Print Recipe

Description

Make your own dye-free sprinkles from shredded coconut, naturally colored with fruit and plant powders. No sugar, no artificial dyes — just pure rainbow fun!

Ingredients

Scale

Pink

  • 1/4 cup frozen raspberries (or for an even brighter pink, pitaya puree)
  • 1/4 cup unsweetened shredded coconut

Purple

  • 1/4 cup frozen blueberries
  • 1/4 cup unsweetened shredded coconut

Yellow

  • 1/2 tsp ground ground turmeric
  • 1 tsp water
  • 1/4 cup unsweetened shredded coconut

Green

Instructions

For the pink and purple:

  1. Microwave the berries to defrost.
  2. Press through a sieve extract just the juice.
  3. Add 1 tbsp of juice to the coconut, and stir to coat.
  4. Spread on a paper towel-lined plate.

For the yellow and green:

  1. Mix the spirulina/turmeric with the water.
  2. Add the coconut, and stir to coat.
  3. Spread on a paper towel-lined plate.

To dry out:

  1. Leave uncovered in the fridge or on the counter for 24 hours until COMPLETELY dry to the touch.
  2. Transfer to an airtight container in the refrigerator. Use within 1 week.

Notes

For blue: use blue spirulina powder and follow the same process as green/yellow.

For orange: use 1 tbsp carrot juice and follow the process of pink/purple.

Keywords: cake, birthday, funfetti, vegan, no sugar, dye free, homemade, coconut, blue, organic, purple, pink, green, yellow, healthy, smash cake

Pin image of colorful homemade coconut sprinkles in pink, purple, yellow, and green, naturally dyed with fruit and plant powders

Chocolate Basil Seed Pudding Recipe

· Natalie Leave a Comment

Basil seeds are having a moment, and for good reason! They contain more fiber than chia seeds, absorb liquid faster, and create an incredibly thick, creamy pudding texture without any cooking. This chocolate basil seed pudding recipe is naturally sweetened, dairy-free, and gluten-free – it’s one of the easiest high-fiber desserts or breakfasts you can make. Just stir, refrigerate, and top with your favorites. Ready in as little as 15 minutes!

Chocolate basil seed pudding in a white container being scooped with a spoon, showing a thick, creamy texture with visible basil seeds throughout.

Table of contents

If you’ve been seeing basil seeds popping up everywhere lately, this is your sign to try them. They look a lot like chia seeds, but they actually pack even more fiber. And they thicken up faster, making this chocolate basil seed pudding recipe one of the easiest no-cook desserts you can make.

The result is a rich, creamy, chocolatey pudding that’s naturally sweetened, dairy-free, and ready to eat in as little as 15 minutes. It’s the kind of thing you can throw together before bed and wake up to a perfect breakfast — or stir it up in the afternoon and have dessert ready by dinner.

If you’re already a chia pudding fan, consider this your upgrade.

Chocolate basil seed pudding served in a clear glass with yogurt, almond butter drizzle, and dark chocolate chips, with a spoon resting on the rim.

What Are Basil Seeds?

Basil seeds are the tiny black seeds harvested from sweet basil plants, the same herb you use for making pesto. But don’t let that throw you off, when it comes to using them in recipes they behave nothing like the herb, and are completely flavorless on their own.

You might also see them called sabja seeds depending on where you’re shopping. They’ve been used for centuries in Southeast Asian and South Asian cooking, particularly in drinks and desserts, and they’re now gaining traction in the wellness space as a chia seed alternative.

Why are they worth trying? Well basil seeds absorb liquid and form a gel even faster than chia seeds, which means your pudding is ready in as little as 15 minutes instead of hours. They’re also higher in fiber than chia seeds per serving (15g per 2 tablespoons!), which helps with satiety and digestion. You can find them online or at most Asian grocery stores.

Why You’ll Love This Recipe

This chocolate basil seed pudding is about to earn a permanent spot in your weekly meal prep rotation, and here’s why:

  • It’s faster than chia pudding. Basil seeds absorb liquid and set up in as little as 15 minutes, so you don’t have to wait overnight if you don’t want to.
  • It’s high in fiber. Basil seeds contain more fiber than chia seeds, making this pudding genuinely filling and delivering more than half of your RDA of fiber in a delicious way.
  • It tastes like dessert. Rich cocoa flavor, creamy texture, naturally sweetened with just a touch of maple syrup. It’s the kind of thing that feels indulgent but isn’t.
  • It’s endlessly customizable. Use any plant-based milk and dairy-free yogurt you have on hand, and top it with whatever sounds good — granola, fresh fruit, almond butter, chocolate chips, etc. Even leave out the cocoa if chocolate isn’t your thing!
  • It’s vegan, gluten-free, and dairy-free. No refined sugar, no complicated ingredients, no cooking required.
Overhead view of chocolate basil seed pudding without toppings in a glass cup.
Chocolate basil seed pudding in a glass bowl topped with dairy-free yogurt, almond butter drizzle, and dark chocolate chips, with a spoon lifting a bite.

Ingredients and Substitutions

This recipe comes together with just six simple ingredients, most of which you probably already have on hand.

  • Basil seeds. The star of the show! I ordered the Zen Basil brand on Amazon, I haven’t seen them in stores yet. Chia seeds will work too, but you’ll need to add an extra tablespoon, refrigerate overnight for the best texture, and the fiber content won’t be quite as high.
  • Milk of choice. Any plant-based milk works here — oat, almond, coconut, soy, cashew. Or dairy milk is fine too if you aren’t vegan/dairy-free. For a richer, creamier pudding, full-fat coconut milk would be delicious (you could skip the yogurt in this case and just use 3/4 cup full-fat coconut milk).
  • Yogurt of choice. This is what gives the pudding its extra creamy texture. I like coconut yogurt, but any variety of dairy-free yogurt is fine of even greek yogurt.
  • Cocoa powder. Use a good quality unsweetened cocoa powder for the richest chocolate flavor. Or you could substitute in a scoop of chocolate protein powder instead.
  • Maple syrup. Just a small amount to sweeten things up without refined sugar. Agave or honey would both work as alternatives. Start with one teaspoon and add more to taste.
  • Salt. Just a pinch, but don’t skip it, it makes the chocolate flavor pop.
Close-up of thick, creamy chocolate basil seed pudding with a dollop of yogurt on top, served in a clear glass bowl.

How To Make Chocolate Basil Seed Pudding

This is genuinely one of the easiest recipes on the blog. No blender, no stovetop, no special equipment. Just a bowl and a whisk.

Add all of the ingredients to a bowl or container and whisk everything together until the cocoa powder is fully dissolved and the mixture is well combined. It will be lumpy, don’t worry about that, just make sure there aren’t any dry pockets of cocoa or large seed clumps.

From here, you have two options. If you’re in a hurry, let the pudding sit at room temperature for about 15 minutes, give it another whisk, then transfer to the fridge for another 15 until set. If you’re meal prepping, cover the container and refrigerate overnight. The texture gets even thicker and creamier the longer it sits, and personally I prefer the flavor cold too.

That’s really it! When you’re ready to eat, give it a stir, scoop into a bowl or glass, and add your toppings.

Prefer a Perfectly Smooth Pudding?

If you prefer a completely smooth, seed-free texture, blend the pudding after it’s refrigerated overnight. A high speed blender works best here, I recommend blending on high for 30 to 60 seconds until completely creamy. The result is closer to a silky chocolate mousse than a traditional pudding, and it’s honestly just as good. Pop it back in the fridge for 15 minutes after blending to cool back down before serving.

Overhead view of blended chocolate basil seed pudding in a high speed blender, showing a smooth, creamy mousse-like texture.
Overhead view of thick and creamy chocolate basil seed pudding set in a white container, showing a smooth, mousse-like texture with visible basil seeds.

Serving Suggestions and Storage

This pudding works just as well for breakfast as it does for dessert, so don’t be afraid to lean into both. For a breakfast bowl, top it with granola and fresh fruit for some crunch and brightness. For a more dessert-y situation, a dollop of coconut whipped cream, a drizzle of almond butter, and a handful of indulgent dark chocolate chips is the move.

Other topping ideas that work really well: fresh berries, sliced banana, coconut flakes, a drizzle of maple syrup, or a sprinkle of cacao nibs for extra chocolate crunch.

For storage, keep the pudding in an airtight container in the fridge for up to one week days. It actually gets thicker the longer it sits, so it’s a great recipe to make in a big batch at the start of the week. If you blend, store it the same way. Give it a quick stir before serving if any separation has occurred.

Recipe FAQs

What do basil seeds taste like?

Basil seeds have virtually no flavor on their own, which is what makes them so versatile. Once soaked, they take on whatever flavor surrounds them (nothing like the herb!)

Are basil seeds the same as chia seeds?

They’re similar but not the same. Both absorb liquid and form a gel, but basil seeds absorb faster, contain more fiber per serving, and have a slightly different texture.

Can I add protein powder to this recipe?

Absolutely. A scoop of chocolate or vanilla protein powder blends in easily and gives the pudding a nice protein boost without changing the texture much. If your protein powder is sweetened, you may want to reduce or skip the maple syrup. You may want to blend the milk base instead of whisking by hand in this case. Even without the protein powder addition, this recipe packs almost 15g of protein per serving!

How much fiber is in basil seed pudding?

One serving of this recipe contains around 15 grams of fiber, mostly thanks to the basil seeds. More than you’d get from the same quantity of chia seeds, and makes this pudding genuinely filling as a breakfast or snack.

Close-up overhead view of a spoonful of chocolate basil seed pudding topped with yogurt, almond butter, and dark chocolate chips in a glass.

If You Love Basil Seed Pudding, You’ll Also Love…

If you try this Chocolate Basil Seed Pudding Recipe, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Basil Seed Pudding Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 5 minutes
  • Chilling Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 1 serving 1x
  • Category: pudding
  • Method: no bake
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

Basil seeds are having a moment, and for good reason! They contain more fiber than chia seeds, absorb liquid faster, and create an incredibly thick, creamy pudding texture without any cooking. This chocolate basil seed pudding recipe is naturally sweetened, dairy-free, and gluten-free – it’s one of the easiest high-fiber desserts or breakfasts you can make. Just stir, refrigerate, and top with your favorites. Ready in as little as 15 minutes!

Ingredients

Scale
  • 1/2 cup (120ml) milk of choice (I used almond)
  • 1/4 cup (55g) yogurt of choice (I used coconut)
  • 2 tbsp (25g) basil seeds
  • 1–2 tsps maple syrup
  • 2 tbsp (12g) cocoa powder
  • Pinch of salt

Instructions

  1. Whisk everything together.
  2. Cover and refrigerate for 15-30 minutes, or overnight.
  3. Spoon into a bowl or glass, and top with yogurt, fruit, granola, chocolate chips, etc. before serving.
  4. Keep leftovers in the refrigerator for up to a week.

Keywords: dairy free, snack, meal prep, dessert, healthy, chia pudding, easy, high fiber

Waffle Iron PB&J Ice Cream Sandwiches (Nut-Free!)

· Natalie Leave a Comment

Take SunButter Jammies, press them in a waffle iron with cinnamon sugar until golden and crispy, then sandwich with dairy-free vanilla ice cream and roll in freeze-dried fruit dust. The easiest nut-free, vegan ice cream sandwich of the summer!

waffle iron PB&J ice cream sandwiches rolled in freeze dried grape dust in hand

SPONSORED BY SUNBUTTER

Table of contents

Think: sandwich turned into a triple-stuffed melty dessert sandwich. Childhood nostalgia meets summertime sweet treat in the easiest to make ice cream sandwiches with no baking or churning required.

We’re taking SunButter Jammies — those adorable little nut-free “PB&J” uncrustable-style sandwiches — pressing them in a waffle iron with a coating of cinnamon sugar until they’re golden and crispy, then sandwiching them around a big scoop of dairy-free vanilla ice cream. Last but not least for an extra pop of fruity flavor, we’re rolling the whole thing in freeze-dried grape or strawberry dust for this gorgeous, tangy, crackly coating that makes them look as good as they taste.

No nuts, no dairy, no baking. Just pure summer nostalgia in a handheld frozen treat.

What Are Jammies? (The Secret Ingredient)

SunButter Jammies are delicious nut-free, pre-filled PB&J-style sandwich squares. Think of them like a sunflower butter uncrustable. They’re school-safe, allergy-friendly, and the perfect base for this recipe because the SunButter and jam is already built right in. They come in grape and strawberry, either of which works deliciously here. And they have 3g of fiber and 7g of protein per serving, which is a nice little bonus! All you have to do is press them and let the waffle iron turn them into a delicious churro-y bread for our ice cream sammies.

Why the Waffle Iron Changes Everything

Look, you could absolutely use a Jammie straight out of the bag, they’re delicious. But pressing one in a waffle iron for a few minutes? That’s where the churro-y magic happens.

The heat caramelizes the outside into a crispy, golden shell while the sunflower butter and jam filling gets warm and melty on the inside. Spritz with oil and sprinkle on a little cinnamon sugar before it goes in, and you’ve got a lightly spiced exterior that pairs perfectly with cold ice cream.

The waffle iron also gives you those signature ridges, which means more surface area for the cinnamon sugar to crisp up on. The whole process takes about 4-5 minutes, and completely transforms a grab-and-go snack into a legitimate dessert “cookie.”

Stack of cinnamon sugar Jammies pressed in waffle iron golden and crispy and sandwiched with vanilla ice cream

How to Make These PB&J Ice Cream Sandwiches

  1. Step 1: Press the Jammies. Preheat your non-stick waffle iron. While that’s warming up, tear open the Jammies and coat both sides of each with avocado oil spray and a generous sprinkle of cinnamon sugar. Press for about 4-5 minutes until browned and crispy on the outside. Move to a plate or wire rack, and freeze for 15 minutes. It’s pretty tricky to slice them in half when warm, that’s why this step is important.
  2. Step 2: Make the freeze-dried fruit dust. While the Jammies are cooling, add your freeze-dried grapes, strawberries, or a mix of both to a blender and blend to coarse crumbs. Alternatively you could crust them in a ziplock bag with a rolling pin until you have a colorful powder. Pour onto a shallow plate and set aside.
  3. Step 3: Assemble. Once your Jammies are cool, slice each in half to create two sides of the sandwich. Scoop a generous portion of dairy-free vanilla ice cream onto one side of each sandwich, and press a second Jammie on top. Work quickly here, you want the ice cream cold and firm enough to roll.
  4. Step 4: Roll in the fruit dust. Immediately roll the edges of your ice cream sandwich through the freeze-dried fruit dust, pressing lightly so it sticks to the ice cream. Serve right away, or place on a parchment-lined plate and freeze for 30–60 minutes for a firmer sandwich that holds its shape.
Waffle iron PB&J ice cream sandwich made with SunButter Jammies, filled with dairy-free vanilla ice cream and rolled in freeze-dried grape dust, held up to show the cross section

The Freeze-Dried Fruit Dust Trick

If you’ve ever had a Chipwich, you know the move — roll the edges of your ice cream sandwich in something that sticks, adds texture, and makes every bite more interesting. That’s exactly the energy here, just with a fruity twist.

Freeze-dried fruit is the perfect coating for a few reasons. It’s intensely flavored, grinds down into a fine dust in seconds, and stays crispy against the ice cream instead of getting soggy the way fresh fruit would. The result is this bright almost candy-like crust around the edges that’s naturally tangy-sweet

For this recipe I used freeze-dried grapes, which crush down into a deep burgundy-purple powder that leans right into the grape jelly filling of the Jammies. Freeze-dried strawberries work beautifully too and give a brighter pink result. Or mix both would be delicious and beautiful too.

Tips for the Best Results

  • Give the Jammies their chill time before assembling. Not only does this make them easier to slice in half, it also ensures the ice cream doesn’t melt instantly and ruin that crispy shell.
  • Don’t skip the cinnamon sugar. It sounds like a small detail but it’s what takes the Jammie from “toasted” to “dessert.” The sugar caramelizes against the waffle iron and creates that crackly, golden exterior that makes these SO good.
  • Work quickly when rolling. Once the ice cream sandwich is assembled, you have a short window before things get melty. Have your fruit dust ready to go before you scoop so you can roll immediately.
  • Use a cookie scoop for the ice cream. It gives you a uniform round scoops that are easier to press and sandwich. Slightly softened ice cream works best, not melty just pliable enough to spread to the edges.
  • Freeze before serving a crowd. If you’re making these for friends, assemble them all, place on a parchment-lined tray, and freeze for at least 30–60 minutes.
  • Press firmly but gently. You want good contact between the waffle iron and the Jammie for even crisping, but pressing too hard can burst the filling.
Stack of three waffle iron PB&J ice cream sandwiches made with SunButter Jammies, filled with dairy-free vanilla ice cream and coated in freeze-dried fruit dust on a white surface

Recipe FAQs

Are these ice cream sandwiches nut-free?

Yes! SunButter Jammies are made with sunflower seed butter rather than peanut butter, making them completely tree nut and peanut free. The ice cream element is up to you, opt for a coconut or oat based frozen dessert to keep the sandwiches nut free.

What is the best ice cream to use?

Any dairy-free vanilla ice cream works. I like coconut milk-based ice cream as it tends to hold its shape the best when sandwiching and rolling. Or if you aren’t dairy-free, you can use regular vanilla ice cream too.

What freeze-dried fruit works best?

To keep with the flavor profile of Jammies, I like freeze dried grapes (unusual, but Trader Joe’s has them!) or strawberries. But anything works!

Do I need to freeze them before serving?

You can serve them immediately for a soft melty experience, or freeze for 30–60 minutes for a firmer sandwich that holds its shape better for parties.

Nut free dairy free ice cream sandwich with freeze dried fruit coating with a bite out of it

More Nut-Free Frozen Desserts You’ll Love

If you try these Waffle Iron PB&J Ice Cream Sandwiches, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Waffle Iron PB&J Ice Cream Sandwiches (Nut-Free!)

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Chilling Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 sandwiches 1x
  • Category: ice cream
  • Method: freezer
  • Cuisine: american
  • Diet: Vegan
Print Recipe

Description

Take SunButter Jammies, press them in a waffle iron with cinnamon sugar until golden and crispy, then sandwich with dairy-free vanilla ice cream and roll in freeze-dried fruit dust. The easiest nut-free, vegan ice cream sandwich of the summer!

Ingredients

Scale
  • 4 SunButter Jammies (grape or strawberry or a mix!)
  • Avocado oil spray
  • Cinnamon sugar (1/4 cup cane sugar + 1 tbsp cinnamon)
  • 1 pint dairy-free vanilla ice cream
  • 1 cup freeze dried strawberries or grapes (or fruit of choice)

Instructions

  1. Preheat the waffle iron.
  2. Spray each Jammie with avocado oil spray and coat with cinnamon sugar on both sides.
  3. Press each Jammie in the waffle iron for 4-5 minutes until toasted and crispy.
  4. Place the Jammies in the freezer for 15 minutes. Once chilled, you can slice them in half more easily.
  5. Place a scoop of ice cream on one half of the sandwich, press with the other half of the sandwich. Repeat with all 4 sandwiches.
  6. Grind the freeze dried fruit in a blender to coarse crumbs.
  7. Roll the edges of the ice cream in the freeze dried fruit (or mini chocolate chips or sprinkles would be fun too!)
  8. Enjoy immediately, or freeze until ready to serve.

Keywords: dairy free, vegan, summer, dessert, ice cream, frozen, healthy, nut free

Mint Chocolate Chip Pie (No Bake, Vegan + Gluten-Free)

· Natalie Leave a Comment

This no bake mint chocolate chip pie has a creamy dairy-free filling made with coconut cream and vegan cream cheese, a rich chocolate ganache layer, and a naturally sweetened date-nut crust — no oven required. The mint filling gets its gorgeous green color from spirulina + matcha, making it as beautiful as it is delicious. Vegan, gluten-free, and naturally sweetened, this is the show-stopping dessert you’ll want to make on repeat!

slice of no bake mint chocolate chip pie with a green creamy filling studded with chocolate chips, a dark chocolate ganache layer, and a date-nut crust, topped with whipped coconut cream, served in a white pie dish.

Table of contents

If mint chocolate chip is your favorite ice cream flavor, this pie was made for you. Cool, creamy, and loaded with chocolate chips in every bite. We’re talking a fudgy chocolate ganache layer, a dreamy mint chip filling, a fluffy cloud of dairy-free whipped coconut cream on top, and a no-bake chocolate date crust holding it all together. It’s the kind of dessert that looks impressive and tastes even better than it looks.

The best part? No oven, no dairy, no refined sugar, and no complicated steps. The filling is made with dairy-free cream cheese and coconut cream whipped until impossibly creamy, flavored with peppermint extract (or peppermint oil!), and naturally colored with a combination of spirulina and matcha powders.

Whether you’re making this for a summer crowd, prepping ahead for a holiday, or just because mint chocolate chip deserves love all year long—this pie is THE recipe you need. Vegan, gluten-free, and naturally sweetened. It’s a healthier dessert that tastes oh so decadent!

A lifted slice of vegan mint chocolate chip pie revealing a thick no-bake date-nut crust, green mint chocolate chip filling, and fluffy dairy-free whipped cream, set in a white fluted pie dish in natural light.

Why You’ll Love This Mint Chocolate Chip Pie

  • No oven needed: The crust, filling, ganache, and topping all come together without ever turning on the oven. Just blend, layer, and chill.
  • Tastes like mint chocolate chip ice cream: Cool, creamy, and loaded with chocolate chips in every bite, but in sliceable, shareable pie form.
  • Naturally green without food dye: Spirulina + matcha gives the filling that stunning mint green color. I like the combination for amore intense color, but one or the other works too.
  • Made with wholesome ingredients: Dates, nuts, and hemp seeds in the crust. Coconut milk, coconut cream, and semi-sweet keep the ganache and filling dairy-free with no compromise on flavor.
  • Perfect make-ahead dessert: It actually gets better after a night in the fridge, making it ideal for entertaining or meal prepping your week’s dessert situation.

Ingredients

The Chocolate Crust

The chocolate base of the whole pie. Medjool dates act as the natural binder and sweetener, make sure yours are soft and fresh for the best texture. Pecans or walnuts bring a rich, slightly bitter nuttiness that pairs beautifully with the cocoa powder, while hemp seeds add a subtle earthiness and a boost of plant-based protein without changing the flavor. Feel free to substitute whatever nuts or seeds you have and like, this is just the combination I enjoy. A touch of cocoa powder and salt round everything out into a crust that tastes like a brownie and holds together like a pie.

The Sneaky Chocolate Ganache Layer

Subtle but transformative, just two ingredients that come together into a silky layer of rich chocolate between the crust and the mint filling. Use full-fat coconut milk here for the creamiest result (although I have made it with almond milk before too), and choose a dairy-free chocolate you actually love eating on its own, since the quality really comes through. This layer sets firm enough to slice cleanly but stays fudgy and indulgent, it’s such a delicious sneaky addition.

The Dairy-Free Mint Chip Filling

This is where the ice cream-inspired magic happens. Dairy-free cream cheese forms the creamy base, but make sure you bring it fully to room temperature before mixing so it blends completely smooth without any lumps. The coconut cream needs to be chilled for at least 24 hours beforehand so you can scoop our just the thick stuff and so that it whips up properly, this is what gives the filling that fluffy texture that sets perfectly. Powdered sugar sweetens things just enough without watering down the texture, while vanilla and peppermint extract layer in delicious flavor. I recommend starting with the full teaspoon of peppermint and adjust to taste if you prefer a stronger mint. For the green color, a combination of spirulina and matcha gives a natural, vibrant hue with zero artificial dyes. One or the other alone will work too, it will just be slightly less bright. Finally, chopped dark chocolate or mini chocolate chips get folded in last so every slice is packed with chocolate in every bite.

A slice of no bake mint chocolate chip pie on a white plate with a fork, showing a thick chocolate date-nut crust, green mint chip filling, and swirls of coconut whipped cream, with chocolate chips scattered around.

How to Make Mint Chocolate Chip Pie

The Crust

Start by greasing your pie pan, then blitz the nuts, hemp seeds, cocoa powder, and salt in a food processor until crumbly. Add the dates and process again until everything comes together into a sticky, press-able dough. Press it firmly into the bottom and up the sides of the pan. And that’s it! No baking, no chilling required yet.

The Chocolate Ganache

Heat the coconut milk, pour it over the chocolate chips, and cover with aluminum foil for three minutes to hold in the heat and melt the chips. One good stir later and you’ve got a silky smooth ganache ready to spread across the crust. Pop it in the fridge while you work on the filling.

The Mint Chip Filling

Whip together the cream cheese, coconut cream, powdered sugar, extracts, and spirulina and matcha until light and fluffy with a hand mixer or stand mixer, then fold in the chocolate chips.

Assemble, Chill, and Serve

Spread the filling over the ganache layer, smooth the top, and refrigerate overnight. The hardest part of this recipe is genuinely just waiting for it to set. Top with dairy-free whipped cream, a handful of extra chocolate chips, and slice away!

Tips for the Best Results

  • Use soft medjool dates. This is the most important factor for a crust that holds together. If yours are firm or dry, soak them in warm water for 10 minutes and pat dry before adding them to the food processor so your crust doesn’t turn out crumbly.
  • Chill your coconut cream for at least 24 hours. Or do what I do and keep a can in the fridge at all times so you’re always ready. Full-fat coconut milk or coconut cream only, we are pouring off the milk and just using the solid stuff, light coconut milk won’t set up properly.
  • Bring the cream cheese to room temperature. Cold cream cheese will leave lumps in your filling. Set it out at least 1 hour before you start.
  • Don’t skip the overnight chill. A few hours in the fridge won’t cut it here, overnight is what gives the ganache time to fully set and the filling time to firm up into clean, beautiful slices.
  • Run your knife under hot water before slicing. A warm, dry knife glides through the layers cleanly without dragging the filling.
A close-up of a single slice of vegan mint chocolate chip pie on a dark plate, revealing distinct layers of chewy chocolate crust, rich ganache, creamy green mint filling with chocolate chips, and swirled coconut whipped cream scattered with mini chocolate chips, with the pie dish blurred in the background.

Storage

This pie keeps well in the fridge for up to 5 days, just cover it tightly with plastic wrap or store individual slices in an airtight container. It actually tastes even better on day two once the layers have had more time to meld together.

It also freezes beautifully. Wrap the whole pie or individual slices tightly and freeze for up to one month. When you’re ready to eat, let it thaw in the fridge for a few hours or on the counter for about 20 minutes. Frozen slices have an almost ice cream pie texture which is honestly just as good, if not better!

Recipe FAQs

Is this mint chocolate chip pie vegan?

Yes! Every ingredient in this recipe is completely plant-based, just make sure your chocolate chips are dairy-free. Most dark chocolate chips are, and even many semi-sweet, but always check the label.

Is this pie gluten-free?

Yes, it’s naturally gluten-free. The crust is made with nuts, hemp seeds, and medjool dates, no flour or graham crackers in sight.

Can I make this pie ahead of time?

Absolutely! Since the pie needs to chill overnight, it’s perfect for prepping the day before a gathering or event.

What if I can’t find spirulina or matcha?

You can use 3-4 drops of green food coloring instead for the same vibrant color, or skip the color entirely the pie tastes just as delicious without the green hue.

Can I make this nut-free?

Yes! Swap the pecans or walnuts for more pumpkin seeds, sunflower seeds, or even rolled oats in the crust. The texture will be slightly different but it will still work.

What dairy-free cream cheese works best?

Violife and Kite Hill are both great options that whip up smoothly and have a neutral flavor.

More Summertime Pie Recipes You’ll Love

If this pie has you in a no-bake dessert mood, here are a few more to add to your list:

If you try this Mint Chocolate Chip Pie, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mint Chocolate Chip Pie

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Chilling Time: 8 hours
  • Total Time: 8 hours 30 minutes
  • Yield: 12 slices 1x
  • Category: pie
  • Method: no bake
  • Cuisine: american
  • Diet: Vegan
Print Recipe

Description

This no bake mint chocolate chip pie has a creamy dairy-free filling made with coconut cream and vegan cream cheese, a rich chocolate ganache layer, and a naturally sweetened date-nut crust — no oven required. The mint filling gets its gorgeous green color from spirulina + matcha, making it as beautiful as it is delicious. Vegan, gluten-free, and naturally sweetened, this is the show-stopping dessert you’ll want to make on repeat!

Ingredients

Scale

Chocolate Crust

  • 3/4 cup (150g) pitted medjool dates
  • 1 cup (120g) pecans or walnuts
  • 1 cup (120g) hemp seeds
  • 1/4 cup (25g) cocoa powder
  • 1/2 tsp salt

Chocolate Ganache

Mint Chip Filling

Instructions

  1. For the crust, lightly grease a 9” pie pan. In a food processor, combine the nuts, hemp seeds, cocoa powder, and salt. Process to fine crumbs.
  2. Add the dates and process again to form a sticky clumpy mixture.
  3. Press firmly into the pie pan, covering the bottom and sides. Set aside.
  4. For the ganache, microwave the coconut milk for one minute. Pour over the chocolate chips, and cover with foil for three minutes. Stir until smooth.
  5. Spread into the bottom of the crust, and refrigerate while you prepare the filling.
  6. For the filling, combine everything except for the chocolate chips. Use a hand mixer to whip until light, fluffy, and smooth. Fold in the chocolate chips.
  7. Spread into the pie pan on top of the ganache. Refrigerate overnight.
  8. Before serving, top with dairy-free whipped (if desired). Slice and enjoy!

Keywords: dairy free, gluten free, summer, healthy, no bake, easy, chocolate crust, vegan, dessert

Strawberry Matcha Chia Pudding

· Natalie Leave a Comment

If you’ve been ordering strawberry matcha lattes all summer, this one’s for you. This strawberry matcha chia pudding takes that same irresistible flavor combo and turns it into a thick, creamy, totally scoopable breakfast you can meal prep in minutes. Two layers — a vibrant strawberry chia pudding and an earthy matcha chia pudding — come together in one container for something that looks as good as it tastes. It’s dairy-free, naturally sweetened, and gluten-free, so it fits right into your breakfast or snack routine!

Scoopable strawberry matcha chia pudding in a white container, with a spoon lifting a round scoop showing the green matcha layer beneath the purple strawberry layer.

Table of contents

Why You’ll Love This Recipe

This strawberry matcha chia pudding is about to become a regular in your breakfast/snack prep rotation because:

  • Trendy latte-inspired flavor combo: Strawberry matcha is a fruity meets earthy pairing that is genuinely delicious and works just as well in chia pudding form as it does in a latte.
  • Thick, scoopable texture: No sad, soupy, seedy pudding here. This one sets up SO creamy and thick enough to scoop, but it’s still dairy-free (a.k.a. no greek yogurt!)
  • Easy for meal prep: Stir, layer, refrigerate. That’s it! Make a big batch over the weekend, and breakfast is sorted for the whole week.
  • Dairy-free and naturally sweetened: Made with a combination of coconut and almond milks, plus no refined sugar sweetened with either maple syrup or honey. Or if you choose to add protein powder, that can do all the sweetening for you.
  • Lovely layers: The pink strawberry and green matcha layers look stunning together, and make every bite a little different.
  • Customize with toppings: Yogurt, granola, and fresh strawberries are my favorite toppings, but you can add anything you love to finish it off.
Three glasses of layered strawberry matcha chia pudding with a pink strawberry layer on the bottom, green matcha layer on top, and fresh sliced strawberries as garnish, styled with gold spoons on a white marble surface.

Ingredients You’ll Need

This recipe comes together with just a handful of simple, wholesome ingredients. Here’s what you’ll need and why each one matters:

  • Coconut milk: Full-fat coconut milk is the secret to that thick, creamy, scoopable texture without dairy. You need the canned stuff for this recipe to get the desired texture, THIS is the brand I always use and highly recommend since it’s made without gums.
  • Almond milk: Lightens things up slightly and balances the richness of the coconut milk. I like a 1:1 ratio, but you can go with more coconut milk if you prefer extra richness.
  • Maple syrup: My sweetener of choice for this recipe, but honey works just as well if that’s what you have or love. Both will pair so well with the strawberry + matcha flavors.
  • Vanilla extract: Delicious with strawberries, delicious with matcha, a must in this recipe (unless you want to add vanilla protein powder, then skip it!)
  • Salt: A small pinch enhances all the other flavors.
  • Fresh strawberries: Roughly chopped and blended into the milks for the pink strawberry layer. You can use fresh, or frozen and defrosted.
  • Matcha powder: The star of that gorgeous grassy green layer. Quality matters a lot here (more on that in the tips section to come!).
  • Chia seeds: The creamy thickening little seeds we need, they absorb the liquid and create that signature thick, pudding texture.
Two shallow white containers filled with matcha chia pudding mixture before setting, placed on a white marble surface with natural light casting soft shadows.
Two shallow white containers with the strawberry chia pudding layer poured on top of the matcha layer, before setting overnight, on a white marble surface.

How to Make Strawberry Matcha Chia Pudding

I tried to streamline and simplify this two layer process as much as possible—no washing out the blender and blending two separate layers. So we start by blending the milks, sweetener, vanilla, protein powder (if you want to add it), and salt for both layers. Then remove 1 cup of this mixture and use that to create the matcha layer. You can simply whisk in the matcha and chia seeds by hand in a bowl before dividing into two shallow meal prep containers or jars. I recommend popping them in the freezer while you finish the strawberry layer to keep the layers from bleeding into each other.

Back to the remaining milk mixture in the blender, we are going to add the fresh strawberries and blend until smooth and pretty pink. Instead of dirty-ing another bowl, you can simply add the chia seeds (slightly more than for the matcha layer since the berries add more liquid) to the blender and briefly pulse them in.

All that’s left to do is pour the strawberry mixture on top of the partially frozen matcha layer, cover, and refrigerate overnight. Then serve with your toppings of choice.

Three glasses of layered strawberry matcha chia pudding with the matcha layer scooped and served over the pink strawberry layer, topped with fresh sliced strawberries and mint leaves, styled with gold spoons and fresh strawberries on a light surface.

Tips for the Best Chia Pudding

  • Use quality matcha. Not all matcha is created equal! Ceremonial or at least latte grade matcha will give you that vibrant green color and smooth earthy flavor. Lower quality matcha can taste bitter and look dull. THIS has been my go-to brand for years!
  • Don’t skip the freeze step. Even just 10 minutes in the freezer is enough to firm up the matcha layer so the strawberry layer pours cleanly on top. Skip it and the two layers will mesh together, still delicious but not as pretty a presentation.
  • Sweeten to taste. Maple syrup keeps this refined sugar-free, but dates blended into the milk base would work too for a fruit-sweetened option. Or if you add a sweetened protein powder, you can skip the sweetening entirely.
  • Too thick? Stir in a splash of almond milk to loosen it up before serving.
  • Too thin? Give it another few hours in the fridge. Or if it’s still not setting, add an extra tablespoon of chia seeds, stir, and refrigerate again.
Close-up of a white container of set strawberry matcha chia pudding being scooped with a spoon, showing the thick, creamy texture and green matcha layer revealed beneath the purple strawberry layer.

Recipe FAQs

Can I use frozen strawberries?

Yes! Frozen strawberries work great here, just thaw them first before adding to the blender. You could even swap in raspberries instead.

Can I make this without coconut milk?

Coconut milk is what gives this pudding its super creamy texture, so it’s the best option. You could substitute greek yogurt to still achieve that thick texture, but it would no longer be dairy free.

How long does it keep in the fridge?

This pudding keeps well in the fridge for up to 5 days. Keep it covered and give it a stir before serving if any liquid has separated.

Can I make this in individual jars instead of a shallow container?

Absolutely, mason jars or any small glass containers work beautifully and make for easy grab-and-go servings.

Can I add protein powder?

Yes! Blend your favorite vanilla or unflavored protein powder in with the milk base, it will bump up the macros without affecting the flavor or texture much.

Can I double or triple the recipe?

Yes, this recipe scales up easily. Just make sure you have enough containers to accommodate the extra volume, and keep the ratios the same.

Close-up of a glass of strawberry matcha chia pudding topped with fresh sliced strawberries and mint leaves, with a gold spoon scooping the creamy green matcha chia pudding.

More Chia Pudding Recipes You’ll Love

If you try this Strawberry Matcha Chia Pudding, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Matcha Chia Pudding

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Chilling Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 2 servings 1x
  • Category: pudding
  • Method: blender
  • Cuisine: american
  • Diet: Vegan
Print Recipe

Description

If you’ve been ordering strawberry matcha lattes all summer, this one’s for you. This strawberry matcha chia pudding takes that same irresistible flavor combo and turns it into a thick, creamy, totally scoopable breakfast you can meal prep in minutes. Two layers — a vibrant strawberry chia pudding and an earthy matcha chia pudding — come together in one container for something that looks as good as it tastes. It’s dairy-free, naturally sweetened, and gluten-free, so it fits right into your breakfast or snack routine!

Ingredients

Scale
  • 1 cup (240ml) full-fat coconut milk
  • 1 cup (240ml) almond milk
  • 2 tbsp (40g) maple syrup or honey
  • 1 tsp vanilla
  • Pinch salt
  • 1 cup (140g) chopped fresh strawberries
  • 1 tsp matcha powder
  • 1/2 cup + 2 tbsp (100g) chia seeds
  • Optional: 2 scoops vanilla protein powder (omit the maple syrup/honey if your protein powder is sweetened!)

Instructions

  1. Blend the milks, sweetener, vanilla, salt, and protein powder (if using).
  2. Remove 1 cup, add the matcha and ¼ cup chia seeds. Whisk to combine.
  3. Pour into two shallow containers. Freeze.
  4. To the blender, add the strawberries and blend until fully broken down.
  5. Add ¼ cup + 2 tbsp chia seeds and pulse to combine.
  6. Pour on top of the matcha pudding.
  7. Refrigerate overnight. 
  8. Serve with fresh fruit, granola, or toppings of choice.

Keywords: dairy free, creamy, matcha, green tea, breakfast, fiber, berry, summer, healthy, snack, meal prep