We’re getting a head start on St. Patrick’s Day with this naturally green goodness! Kelly LeVeque (of Be Well By Kelly) is showing us an honestly easy way to satisfy your sweet tooth. We’re certain you’ll want seconds of this creamy, dreamy dessert.

Matcha Avocado Chia Seed Pudding

Elevate your protein and fiber rich chia seed pudding with added antioxidants, vitamins and heart healthy monounsaturated fats. A special tea that delivers caffeinated energy without the buzz, Matcha is a powdered whole leaf green tea that can be mixed into puddings, baked goods or made into a latte. It’s unique in that it supports relaxation (without drowsiness) and the production of happy hormones dopamine and serotonin thanks to the amino acid L-Theanine. Avocado adds satisfaction to this chia pudding while adding vitamin K, vitamin C, potassium and folate. Enjoy!

Matcha Avocado Chia Seed Pudding

Matcha Avocado Chia Seed Pudding


4 tbsp. chia seeds
1 can coconut milk
1/2 Avocado
2 tbsp. Matcha
½ cup Coconut Cream
Organic Vanilla Stevia Drops


1. Blend coconut milk, avocado and Matcha in a high speed blender.
2. In a medium bowl, pour coconut milk mixture over chia seeds and mix thoroughly
3. Cover bowl and place in the fridge.
4. Stir after 30 minutes and place back in the fridge for 90 more minutes.

Matcha Avocado Chia Seed Pudding

Matcha Avocado Chia Seed Pudding

5. In a medium bowl, whisk coconut cream with 4 drops of vanilla stevia drops
6. Layer chia pudding and coconut cream into a cute parfait!

Matcha Avocado Chia Seed Pudding

Photography by Annie Shak.

~Kelly LeVeque of Be Well by Kelly

Kelly is a certified holistic nutritionist, wellness expert and health coach based in Los Angeles, California. Guided by a practical and always optimistic approach, Kelly helps clients improve their health, achieve their goals and develop sustainable habits to live a healthy and balanced life. Kelly is extremely passionate about the science of human nutrition and the desire to help clients achieve their personal health goals. Learn more by following her @bewellbykelly!

For even more shamrockin’ ideas click here, here or here. Have fun!

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14 thoughts on “Matcha Avocado Chia Seed Pudding

  1. I just tried this recipe. Are you sure it’s 2 tablespoons matcha, not teaspoons? Whoa! It tastes very, very strong! Not in a good way. Too much matcha. Also the coconut cream does not whip into the consistency of whipped cream… is there something I need to know?

    1. If you refridgerate a can of whole coconut milk overnight and gently open it, using only the top most layer of the hardened cream, it will whip pretty nicely. I sometimes add a little tapioca starch to help it stiffen up a bit.

    2. I used a whole avocado and 2 tsp of matcha (after reading this). I also added a little honey. It’s still setting so I don’t know how it will come out, but the taste was good going into the fridge.

  2. I agree, way too much matcha! Very bitter and unappealing and not a pretty green shade, but more of a brownish green color. I had to throw out the whole batch.

  3. This sounded so delicious, and after reading the other comments I made with two teaspoons instead of tablespoons. I thought it was still too bitter, and quite frankly, this recipe was just gross. I even tried adding some sweetener to make it taste good but I still threw it all out in the end.

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