As difficult as it’s been, I’ve been trying to lay off the sweets during my pregnancy. Says the woman who bought cinnamon rolls and 2 slices of cake at the grocery last weekend!

I’ve always had a pretty big sweet tooth, but I’ve become pretty good about keeping healthier sweets on-hand (such as these or these) and having dessert maybe once a day (usually at dinner or as an afternoon snack). Despite the fact that most of my “cravings” are savory or salty, I do find myself salivating over sweet breakfasts and wishing for a piece of chocolate in the afternoons.

In an effort to try something new and use some of the organic matcha powder I received last month, I thought I’d whip together an easy chia pudding.

This pudding combines 2 of my favorite flavors—mint + chocolate—with the earthy, yet mellow, taste of green tea. It sounds odd, but it works.

Mint-Chocolate Matcha Chia Pudding

serves 1

Ingredients

• ¾ cup dark chocolate almond milk*
• ½ small banana
• 3 Tbsp chia seeds
• ½ tsp matcha powder
• ⅛ tsp peppermint extract

Directions

1. In a Magic Bullet or high-speed blender (I used the Bullet since it’s a single serving), combine all ingredients until smooth.
2. Cover and refrigerate for an hour (or overnight) until mixture thickens. If it’s too thick when serving, add a splash of milk and stir.
3. When serving, top with pumpkin seeds, coconut shavings, and any other topping of choice.

*I happened to pick up some dark chocolate almond milk (it’s quite rich but delicious!) last weekend at the store, but if you only have plain milk, just add enough cocoa powder for your liking. If your milk is unsweetened, you may need to add some sweetener (agave, honey, a Medjool date, etc.), though the banana might be sufficient. Customize how you wish!

This may not be the most attractive dessert, but it is fairly healthy and will satisfy your sweet tooth in a pinch.