For the chocolate pudding, in a medium saucepan, whisk the cornstarch, cocoa powder, salt, and date syrup together until thoroughly combined.
In a medium bowl, whisk the milk and egg yolks together, then slowly add into the saucepan until combined.
Heat the mixture over medium heat, stirring constantly. Once the mixture starts boiling, allow to gently simmer and thicken for 1 minute. Keep stirring!
Remove from the heat and stir in the butter and vanilla. Set aside to cool.
In a separate saucepan, whisk the cornstarch, matcha, salt, and date syrup together until smooth.
In the bowl, whisk together another 2 cups milk and 2 egg yolks, and then slowly stir into the matcha mixture.
Heat the mixture over medium heat, stirring constantly. Once the mixture starts boiling, allow to gently simmer and thicken for 1 minute. Keep stirring!
Remove from the heat and stir in the butter and vanilla. Set aside to cool.
In a jar or parfait cup, pour in about 1 inch of the chocolate pudding. Tap the jar gently, allowing the pudding to settle until the surface is smooth.
Gently pour or spoon in about an inch of the matcha pudding, tapping the jar gently until smooth. Alternate this way until your containers are filled and the puddings are gone.
Chill in the fridge for at least 2 hours. Top with whipped cream and fresh mint and enjoy!
