Description
Rich and creamy matcha pudding with a dark chocolate hazelnut ganache layer underneath. Easy, vegan, and paleo-friendly!
Ingredients
Scale
- 1 cup full-fat coconut milk
- 1 cup almond milk*
- 1/4 cup maple syrup (or agave/honey)
- 3 tbsp arrowroot starch (or tapioca/corn starch)
- Pinch of salt
- 2 tsp matcha powder
Chocolate Hazelnut Ganache
- 2 Hu Hazelnut Butter Dark Chocolate Bars**
- 1/2 cup full-fat coconut milk
Instructions
- Melt the chocolate and coconut milk together (I microwaved for 60-90 seconds on high). Stir until smooth.
- Divide into the bottom of 4 small jars or ramekins. Freeze.
- Combine matcha pudding ingredients in a saucepan and whisk to combine (or blend and then pour into the saucepan).
- Bring to a boil over medium heat, reduce heat to simmer, simmer 4-5 minutes whisking frequently until thick.
- Pour into a heat proof bowl, place a piece of plastic wrap on top (touching the top surface), and refrigerate one hour.
- Divide cooled pudding between the jars/ramekins on top of the ganache layer.
- Chill overnight.
- Top with chopped dark chocolate, nuts, etc. Enjoy!
Notes
*You can use all full-fat coconut milk for a richer pudding
**Or 4oz dark chocolate chips
Keywords: paleo, dairy-free, matcha, green tea, coconut milk, ganache, healthy, desserts, easy