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In a blender, add milk, pistachios, matcha, maple syrup, vanilla, and a pinch of salt. Blend until completely smooth and vibrant green.
Add Greek yogurt to a medium bowl and pour in the blended matcha pistachio milk. Whisk together until fully combined.
Stir in chia seeds and let sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 2–4 hours, or overnight, until thick and scoopable.
Scoop into bowls and finish with toppings.