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.

Yields3 Servings
Prep Time10 minsTotal Time10 mins
 ¾ - 1 cup unsweetened non dairy milk
 ½ cup canned coconut milk
 3 -4 tbsp date syrup, maple syrup, raw honey or liquid sweetener of your choice
 zest of 1 large lemon
 2 tbsp lemon juice
 ¼ tsp sea salt
 ½ cup chia seeds
 ¼ -1/2 cup fresh or frozen raspberries
 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.

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! Top your serving of pudding with fresh berries and enjoy!

Ingredients

 ¾ - 1 cup unsweetened non dairy milk
 ½ cup canned coconut milk
 3 -4 tbsp date syrup, maple syrup, raw honey or liquid sweetener of your choice
 zest of 1 large lemon
 2 tbsp lemon juice
 ¼ tsp sea salt
 ½ cup chia seeds
 ¼ -1/2 cup fresh or frozen raspberries
 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.

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! Top your serving of pudding with fresh berries and enjoy!

Raspberry Lemon Chia Pudding (Paleo Vegan)