Jenn Eats Goood

In a large mixing bowl, add the almond milk, maple syrup and vanilla extract first. Whisk to combine the ingredients.

Add in the matcha powder and collagen powder and whisk again using force so that the matcha and collagen dissolves into the almond milk as much as possible.

Mix in the chia seeds last to avoid clumping. Whisk the chia seeds immediately as they're added to the mix and continue to whisk until it's uniform.

Transfer the mix into four small (8oz) or two large (16oz) mason jars and place in the refrigerator. Allow at least one hour and ideally overnight to let the chia pudding set.

To make the optional whipped topping, simply remove the can of coconut cream from the refrigerator and spoon the hardened top part into a mixing bowl. Whip with an electric mixer on high speed until it is light and fluffy.

Remove the chia pudding from the refrigerator and top with the whipped coconut cream. Add any other desired toppings, like fresh fruit or honey, and enjoy. Refrigerate for up to six days.