Endless Summer Matcha Chia Pudding Pops

• 1 1/2 teaspoons matcha powder
• 3 to 4 tablespoons agave nectar
• 1 teaspoon vanilla extract
• 2 cups unsweetened almond milk (alternatively, use sweetened vanilla almond milk and skip the agave and vanilla extract)
• 1/4 cup chia seeds

1. Whisk matcha powder, agave, and vanilla extract into the almond milk in a medium bowl. Mix in the chia seeds. Place bowl into the fridge to hang out for 1 hour, so the seeds chia-fy (the mixture should get thicker and more gelatinous).
2. ZOOM: An hour has passed and now you have dino egg green chia glop in a bowl! Mix it up with a spoon to unclump the bigger bits. Divide the mixture between 4 molds. Wedge a wooden stick into each mold (the mixture will be thick enough that the stick will stand on it's own). Freeze for three hours or overnight.
3. Unmold and eat for breakfast because you can't wait.

matcha powder, nectar, vanilla, unsweetened almond milk, chia seeds

Taken from food52.com/recipes/38264-endless-summer-matcha-chia-pudding-pops (may not work)