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This is a simple and healthy vegan matcha pudding made with homemade almond milk, sweetened with dates. It uses jelly fig seeds as a natural gelling agent, resulting in a smooth, jiggly texture and a rich matcha flavor. It's a no-bake dessert that is both delicious and easy to prepare.
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Make fresh almond milk by blending overnight-soaked almonds, water, and dates, then straining it through a nut milk bag. → Add matcha powder and jelly fig seeds to the almond milk and blend briefly. → Pour the mixture into a nut milk bag set in a bowl and massage the seeds in the liquid until it thickens. → Pour the thickened mixture into serving glasses and chill in the fridge for 30 minutes to set. → Unmold the pudding, garnish with goji berries, and enjoy.
Make fresh almond milk by blending overnight-soaked almonds, water, and dates, then straining it through a nut milk bag. → Add matcha powder and jelly fig seeds to the almond milk and blend briefly. → Pour the mixture into a nut milk bag set in a bowl and massage the seeds in the liquid until it thickens. → Pour the thickened mixture into serving glasses and chill in the fridge for 30 minutes to set. → Unmold the pudding, garnish with goji berries, and enjoy.
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Soaking almonds overnight is essential for a smooth and creamy milk.
Using a nut milk bag is key to getting a smooth, pulp-free milk and later for activating the jelly fig seeds.
The thickening of the pudding happens by massaging the jelly fig seeds in the liquid, which releases their natural gelling properties.
You can substitute homemade almond milk with 600g of store-bought milk if you're short on time.
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