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Creamy Raspberry Lemon Chia Pudding

Creamy raspberry lemon chia pudding is bursting with the bright flavors of spring and summer, made into a healthy breakfast, snack or dessert! It's packed with fiber, protein, and antioxidants to nourish your body and keep you full and satisfied! Vegan, paleo, and whole 30!
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Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2

Ingredients
  

Blueberry chia pudding

  • 1/3 cup chia seeds
  • 1 3/4 cup light or full-fat canned coconut milk *Or other milk of choice, but this creates the creamiest texture! Shake the can, then use.
  • 1 cup fresh or frozen raspberries *I like frozen, makes it thicker quicker!
  • 1/2-1 tbsp lemon juice
  • 3-4 tbsp maple syrup or honey (or monk fruit drops to taste, for a sugar-free option)
  • 1 tsp vanilla extract
  • 1/2 cup thick coconut yogurt or greek yogurt *see notes
  • 1 scoop of your favorite vanilla protein powder *optional

Lemon cashew cream (optional, but incredible)

  • 3/4 cup raw cashews
  • 1/3 cup thick coconut yogurt or greek yogurt
  • 2 tbsp maple syrup or honey
  • 2 tbsp lemon juice
  • 2 tsp fresh lemon zest
  • 1-3 tbsp milk (ONLY if needed)

Instructions
 

  • Add all of the chia pudding ingredients, besides the chai seeds, to a high-powered blender. Blend util smooth. Stir in the chia seeds. (You can also blend the chia seeds into the pudding, but I like to leave them whole).
  • Taste the mixture. Adjust as you'd like, if needed (more sweetener, etc). Divide the pudding amongst 2-3 small jars (I usually do two).

Lemon cashew cream

  • The lemon cashew cream in my blueberry lemon chia pudding recipe is a crowd favorite amongst my blog and social media! Highly recommend trying it. However, if you don't want to add it that's fine! You can also top the chia pudding with some yogurt or coconut whipped cream!
  • Rinse the blender. The add the lemon cream ingredients to it. Blend again until smooth. The cream should be thick, but if it's not blending well, add 1-3 tbsp milk of choice, as needed, until it blends smooth. You want it to be thick, not smoothie-like.
  • Pour the lemon cream over top of the blueberry pudding. Place in the fridge for 2-4 hours before enjoying, or leave it overnight for a meal prep breakfast!

Video

Notes

If you don't like chia seeds, I highly recommend trying zen Basil seeds! They are delicious, more easily digestible, and I prefer the texture of them! You can use my code "DANI".
*Yogurt: I like Culina for coconut yogurt! Use something THICK. Runny yogurt won't create the perfect creamy texture.
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