Chocolate Hazelnut Matcha Pudding

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Rich and creamy matcha pudding with a dark chocolate hazelnut ganache layer underneath. Easy, vegan, and paleo-friendly!


As someone who can’t do coffee past 2pm unless I want to be laying awake in bed contemplating my entire life by 11pm, I have a pretty dedicated afternoon almond milk matcha latte ritual. And as perfectly as that pairs with afternoon computer work, when I want to elevate my matcha to DESSERT status it has to be ultra creamy and it has to involve chocolate. These dreamy green tea pudding jars check both boxes and are easy to make too!

How To Make Dairy-Free Matcha Pudding

This vegan and paleo recipe is made with just 6 ingredients and pretty simple prep. Since it is a cooked pudding, you will need to chill before serving so its best to prep the day before. The chocolate layer on the bottom (or you can flip it: matcha on the bottom, chocolate on top!) is essentially a chocolate ganache. The chocolate layer sets up thicker than the pudding itself, making for a deliciously rich textural contrast when you get a bite with both.

Ingredients and Substitutions

  • Coconut milk + almond milk. This dairy-free milk combo is lovely balance of creamy but not overly rich. You could use all full-fat coconut milk instead of the almond milk for an even creamier consistency. You can also swap the almond milk for oat or soy or whatever kind of dairy-free milk you have, although neutral flavored is best since matcha is such a delicate flavor.
  • Maple syrup. Agave or honey or even a granulated sweetener would work too.
  • Arrowroot starch. This is to thicken the pudding, measure carefully (preferably by weight!) to make sure your pudding turns out thick enough but not too gummy/jello-y. Corn or tapioca starch can be substituted here one for one.
  • Salt. Just a small pinch. You could add a little vanilla too if you wish, I did not but it pairs well with matcha.
  • Matcha powder. Please please use a high quality matcha, otherwise the color and flavor will both turn out a little too “green”. My favorite is Encha, its the only brand I’ve used for years.
  • Dark chocolate. I adore Hu chocolate, and their Hazelnut Butter bar adds a delicious subtle “nutella” vibe to the chocolate layer. If you don’t have that, you can sub in Hu Gems or another dark chocolate bar/chip.

Tips For Perfect Matcha Pudding

  1. Blend the pudding ingredients before cooking. You can whisk, but blending before you pour into the saucepan will ensure not little matcha clumps.
  2. Let it cool. Both the chocolate layer and the pudding need to chill completely to set up to the proper creamy consistency, so don’t rush this recipe.
  3. Use high quality ingredients. This is a simple recipe that’s not overly sweet but a delicate combination of flavors, so I really urge your to use high quality chocolate and matcha for best results.

More Matcha Recipes You’ll Love

  • Matcha Sugar Cookies
  • Matcha Gin Fizz
  • White Chocolate Matcha Cookie Dough Cups
  • Chocolate Matcha Coconut Bars


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Chocolate Hazelnut Matcha Pudding

5 from 1 reviews

  • Author: Natalie
  • Prep Time: 1 hour 30 minutes
  • Chilling Time: 8 hours
  • Total Time: 9 hours 30 minutes
  • Yield: 4 jars 1x
  • Category: pudding
  • Method: stovetop
  • Cuisine: american

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Rich and creamy matcha pudding with a dark chocolate hazelnut ganache layer underneath. Easy, vegan, and paleo-friendly!



  • 1 cup full-fat coconut milk
  • 1 cup almond milk*
  • 1/4 cup maple syrup (or agave/honey)
  • 3 tbsp arrowroot starch (or tapioca/corn starch)
  • Pinch of salt
  • 2 tsp matcha powder

Chocolate Hazelnut Ganache

  • 2 Hu Hazelnut Butter Dark Chocolate Bars**
  • 1/2 cup full-fat coconut milk


  1. Melt the chocolate and coconut milk together (I microwaved for 60-90 seconds on high). Stir until smooth.
  2. Divide into the bottom of 4 small jars or ramekins. Freeze.
  3. Combine matcha pudding ingredients in a saucepan and whisk to combine (or blend and then pour into the saucepan).
  4. Bring to a boil over medium heat, reduce heat to simmer, simmer 4-5 minutes whisking frequently until thick.
  5. Pour into a heat proof bowl, place a piece of plastic wrap on top (touching the top surface), and refrigerate one hour.
  6. Divide cooled pudding between the jars/ramekins on top of the ganache layer.
  7. Chill overnight.
  8. Top with chopped dark chocolate, nuts, etc. Enjoy!


*You can use all full-fat coconut milk for a richer pudding

**Or 4oz dark chocolate chips

Keywords: paleo, dairy-free, matcha, green tea, coconut milk, ganache, healthy, desserts, easy

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