DifficultyBeginner

I can't think of many more satisfying simple and versatile recipes as chia pudding. It can be a healthy dessert, breakfast or snack. Chia seeds are packed with so much goodness, from omega 3 fats, fibre and protein. They absorb so many flavours beautifully as welll. I love topping with fresh fruit and when I made this pudding for the first time I topped with fresh raspberries from my garden as well as the first Saskatoon berries from my bush.

Save
Yields3 Servings
Prep Time10 minsTotal Time10 mins
 ¾ cup plus 2 tbsp unsweetened non dairy milk (if using almond milk use 3/4 cup)
 ½ cup canned coconut milkI recommend Thai Kitchen organic coconut milk (comes in 400ml cans)
 2 -3 tbsp date syrup, maple syrup, raw honey or liquid sweetener of your choice
 zest of 1 large lemon
 2 tbsp lemon juice
 1 pinch sea salt
 ½ cup chia seeds
 ¼ -1/2 cup fresh or frozen raspberries or blueberries
 Fresh mixed berries/fruit for topping chia pudding
1

Place all of the liquid ingredients in a medium bowl and whisk until smooth. Add lemon zest and sea salt then the chia seeds and whisk again. Gently fold in raspberries or blueberries or if using frozen simply place on top of the pudding.

2

Cover and place in the refrigerator for 6-8 hours or overnight. I prefer to make chia pudding before bed and then it's ready for breakfast! Sometimes the pudding may clump up in spots overnight. If this is the case, stir well before serving. Top your serving of pudding with more fresh or frozen berries and enjoy!

Ingredients

 ¾ cup plus 2 tbsp unsweetened non dairy milk (if using almond milk use 3/4 cup)
 ½ cup canned coconut milkI recommend Thai Kitchen organic coconut milk (comes in 400ml cans)
 2 -3 tbsp date syrup, maple syrup, raw honey or liquid sweetener of your choice
 zest of 1 large lemon
 2 tbsp lemon juice
 1 pinch sea salt
 ½ cup chia seeds
 ¼ -1/2 cup fresh or frozen raspberries or blueberries
 Fresh mixed berries/fruit for topping chia pudding

Directions

1

Place all of the liquid ingredients in a medium bowl and whisk until smooth. Add lemon zest and sea salt then the chia seeds and whisk again. Gently fold in raspberries or blueberries or if using frozen simply place on top of the pudding.

2

Cover and place in the refrigerator for 6-8 hours or overnight. I prefer to make chia pudding before bed and then it's ready for breakfast! Sometimes the pudding may clump up in spots overnight. If this is the case, stir well before serving. Top your serving of pudding with more fresh or frozen berries and enjoy!

Raspberry/ Blueberry Lemon Chia Pudding (Paleo Vegan)