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In a medium mixing bowl, pour in the Silk Protein. Add the chia seeds to the bowl. Sift 1 teaspoon of matcha powder over the liquid ingredients to prevent clumps.

Whisk all the ingredients together thoroughly until they are well combined and there are no visible lumps of matcha powder. Ensure the chia seeds are evenly distributed.

Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to swell and the pudding to thicken to a creamy consistency.

While the pudding is chilling, prepare the raspberry compote. Place the 1 1/2 cups of raspberries into a small saucepan over medium heat.

Cook the raspberries, mashing them gently with a spoon or fork as they soften, until they break down and form a thick compote. This should take about 7-10 minutes. Remove from heat and let cool completely.

Once the matcha chia pudding has thickened, give it a final stir. Spoon the pudding evenly into 4 individual serving jars or glasses.

Layer the cooled raspberry compote on top of the chia pudding in each jar, dividing it evenly among the servings.

Add a layer of yogurt on top of the raspberry compote in each jar. The amount can be adjusted to your preference.

Garnish each serving with a light sprinkle of matcha powder and some crumbled freeze-dried raspberries for added texture and flavor.

Serve immediately, or cover and refrigerate until ready to enjoy. Stir all layers together before consuming for the best flavor experience.


In a medium mixing bowl, pour in the Silk Protein. Add the chia seeds to the bowl. Sift 1 teaspoon of matcha powder over the liquid ingredients to prevent clumps.

Whisk all the ingredients together thoroughly until they are well combined and there are no visible lumps of matcha powder. Ensure the chia seeds are evenly distributed.

Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to swell and the pudding to thicken to a creamy consistency.

While the pudding is chilling, prepare the raspberry compote. Place the 1 1/2 cups of raspberries into a small saucepan over medium heat.

Cook the raspberries, mashing them gently with a spoon or fork as they soften, until they break down and form a thick compote. This should take about 7-10 minutes. Remove from heat and let cool completely.

Once the matcha chia pudding has thickened, give it a final stir. Spoon the pudding evenly into 4 individual serving jars or glasses.

Layer the cooled raspberry compote on top of the chia pudding in each jar, dividing it evenly among the servings.

Add a layer of yogurt on top of the raspberry compote in each jar. The amount can be adjusted to your preference.

Garnish each serving with a light sprinkle of matcha powder and some crumbled freeze-dried raspberries for added texture and flavor.

Serve immediately, or cover and refrigerate until ready to enjoy. Stir all layers together before consuming for the best flavor experience.
