First, start by sifting the Matcha powder through a sieve into a bowl, so that there are no lumps.

Now, pour 1/4th cup of hot water into the Matcha powder and mix everything with whisk thoroughly using (regular or bamboo whisk) to mix it uniformly.

When there is a layer of fine bubbles or a foam like layer, Matcha is ready.

Now in a glass jar, first start add the dairy-free milk, prepared Matcha, vanilla extract, then the Chia seeds.

Stir to combine everything so that there are no clumps of chia seeds and let it rest in fridge for 2 hours or overnight.

Wash the strawberries and remove the leaves (hull) them if needed. Once peeled, chop them and set aside.

Add them to the blender or processor and blend to a smooth paste. At this point, you can add sweetener of choice or skip completely.

Take a glass jar and start layering the Matcha Chia Pudding at the base , filling it upto half of the jar.

Then, sweeten using sugar, maple syrup, honey, stevia or monk fruit sweetener or you can skip this completely.

Now, add the strawberry paste over the pudding and it ready to serve!

You can add your favorite toppings while serving like adding a scoop of Greek yogurt & almond flakes for crunch.