Matcha Chia Pudding with Chocolate Cream
Matcha chia pudding with chocolate cream - A healthy dessert can be this delicious!
Healthy, because
Even smarter
Nutritional values
Chia seeds thanks to its antioxidants, acts as a natural fountain of youth and makes the skin glow. Dark chocolate Contains flavonoids, which can help lower blood pressure and reduce the risk of harmful deposits in blood vessels.
If you would like to make the matcha chia pudding with chocolate cream vegan, simply replace the honey with a plant-based alternative such as maple syrup or agave syrup.
(Percentage of daily recommendation)
| Calorie | 318 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 598 mg | (15 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 4 Tbsps honey
- 14 ozs Oat Milk
- 2 ¼ ozs Chia seeds
- ¼ oz Matcha tea powder (1 TBSP.)
- 3 ½ ozs Dark chocolate (min. 85% cocoa content)
- 7 ¼ ozs Silken tofu
- 4 ozs Blueberries
- ¼ oz Shredded coconut (1 TBSP.)
- 1 tsp cocoa powder
Preparation steps
Mix 2 tablespoons honey with oat drink, stir in chia seeds and matcha powder and mix everything well. Cover and let swell in the refrigerator for about 3 hours.
Coarsely chop dark chocolate and melt over a hot water bath. Then let cool for 5 minutes. Stir silken tofu with remaining honey until smooth. Stir the still liquid chocolate into the tofu and chill in the refrigerator.
After the swelling time, pour chia pudding into 6 glasses, spread the chocolate cream on top and chill everything again for about 3 hours.
To serve, wash and drain blueberries. Sprinkle dessert with coconut flakes, spread blueberries on top and dust with cocoa powder.
