1 ½ cups dairy-free milk
2 tbsp maple syrup (more or less to taste)
1 tsp vanilla extract
1-2 tsp matcha powder
1-2 cup chia seeds
2 cups ripe strawberries, hulled and quartered
2 tsp lemon juice
2 tsp maple syrup

In a mixing bowl, combine dairy-free milk, maple syrup, vanilla, and matcha. Whisk vigorously and break up any clumps of matcha. Taste and adjust, adding more matcha or maple syrup if desired.

Then add chia seeds and mix until well combined. Let sit for 5-10 minutes at room temperature, then stir again to prevent clumping. Cover and refrigerate for 45-60 minutes.

While the pudding chills, add strawberries, lemon juice and maple syrup to a small saucepan and bring to medium heat. Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit. Continue cooking over medium-low heat for 10-12 minutes, until most of the berries have broken down. Remove from heat and transfer to a clean jar to cool thoroughly.

Once pudding has fully set, top with generous helpings of the strawberry compote and serve!