raspberry lemon chia pudding

Looking for a delicious and nutritious make-ahead breakfast option? This vegan and gluten-free raspberry lemon chia pudding is the perfect meal prep recipe! Packed with fiber, protein, and antioxidants from fresh raspberries and chia seeds, it's a healthy and satisfying way to start your day. It also makes for the perfect snack or healthy dessert.

If you don’t like chia pudding, I firmly believe you just haven’t tried a good one.mWhen it comes to chia pudding, texture is everything. Chia seeds absorb liquid to create that pudding-like consistency. However, when the chia pudding doesn't have enough liquid, you get that thick, unpleasant texture.

This raspberry lemon chia pudding is incredibly creamy. The bright lemon flavor and tart raspberries paired with the rich coconut milk create the most delicious combination. Say goodbye to gritty, dry chia puddings and hello to a smooth, indulgent breakfast, snack, or dessert!

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Tips for the Best Creamy Raspberry Lemon Chia Pudding:

• Meal Prep

  • This vegan and gluten-free raspberry lemon chia pudding is perfect for meal prepping. Make a big batch ahead of time and store individual portions in airtight containers, such as mason jars, for up to 5 days in the refrigerator.

• Serving Size

  • The recipe as written makes one single serving of chia pudding. Double or triple the ingredients to make multiple portions.

• Texture

  • Keep in mind that the chia pudding will continue to thicken as it cools and chills in the refrigerator. For a thicker, more pudding-like consistency, allow it to chill for at least 2 hours before enjoying.

• Toppings

  • Get creative with your toppings! Fresh berries, shredded coconut, chopped nuts, and a drizzle of maple syrup all make delicious additions to this healthy chia pudding.

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nourish your body.

Raspberry Lemon Chia Pudding

Prep time: 5 minutes Chill time: 20 minutes Total time: 25 minutes

ingredients:

• 1 cup coconut milk

• 2 tsp lemon juice

• 1 tsp lemon zest

• 1 tsp vanilla extract

• 1 Tbsp maple syrup

• 3 Tbsp chia seeds

• 1/2 cup raspberries

directions:

1. In a bowl, whisk together coconut milk, lemon juice, lemon zest, vanilla extract, 1/2 Tbsp maple syrup, and chia seeds until well combined.

2. Refrigerate the chia pudding mixture for 20 minutes, stirring halfway through to prevent clumping.

3. In a separate bowl, mash together fresh raspberries and the remaining 1/2 Tbsp maple syrup until a chunky puree forms.

4. To assemble, layer the chilled chia pudding and mashed raspberry puree in a jar or bowl.

5. Enjoy :)