Vanilla Chia Matcha Parfait
Recipe type: Dessert
Serves: 2-4 servings
  • Chia Matcha
  • • ¼ cup chia seeds
  • • 1½ cups non-dairy milk (I used ½ rice milk and ½ water)
  • • ½ tbsp agave syrup or maple syrup
  • • 2 tsp Numi Ceremonial Matcha Powder
  • Vegan Mousse
  • • 1 400g can of chickpeas (you will only be using the liquid in this recipe -- save the chickpeas for another use!)
  • • 1 cup of roughly chopped dark chocolate
  • • 2 tbsp of maple syrup or agave syrup
  • Vanilla Yogurt
  • Forager Project Creamy Dairy-free Vanilla Bean Cashewgurt (or any vanilla yogurt / fauxgurt)
  • To Decorate
  • • 1 Banana
  • • 2 Chopped / shredded almonds
  • • Olive tree leaves (or any leaves, just wash before you put them in the cup!)
  • • Cookie crumbles from Leah Wise’s Rooibos Chai Shortbread Recipe (which is one of my favorite quick cookie recipes to make!)
  1. The Chia Matcha
  2. Make your chia matcha mixture by combining the chia seeds, nut milk and maple syrup and Numi Ceremonial Matcha Powder in a cup or jar and putting it in the fridge overnight. You need to stir this well so the matcha doesn’t clump!
  3. The Vegan Pudding
  4. Follow the recipe for the vegan chocolate mousse on Vanilla Crunnch here.
  5. The Parfait
  6. Layer the chocolate pudding into the cup with the matcha chia mixture on top. Then top with vegan vanilla yogurt.
  7. Place the olive tree leaves with the banana and sprinkle almonds and shortbread on top. I meant to do a layer of cookie crumbles at the bottom of the cup but forgot and then ate the cookies by dipping them in, but a cookie layer would look excellent as well!
  8. Enjoy!
Recipe by Numi Tea Blog at