Irresistibly Creamy Lemon Raspberry Chia Pudding for Joyful Mornings
This creamy lemon raspberry chia pudding is a refreshing and nutritious no-cook dessert perfect for busy mornings.
Equipment
- Medium Bowl
- Whisk
- Saucepan
- jars
Ingredients
For the Base
- 2 cups Almond Milk substitute with oat or coconut milk if desired
- 1/2 cup Chia Seeds key thickening agent
- 2 tablespoons Maple Syrup can replace with honey or agave
- 1 tablespoon Lemon Juice essential for brightness
- 1 teaspoon Lemon Zest use fresh for best results
- 1/2 teaspoon Vanilla Powder or swap with vanilla extract but use less
For the Swirl
- 1 cup Raspberries fresh or frozen
Instructions
How to Make Creamy Lemon Raspberry Chia Pudding
- In a medium bowl, whisk together almond milk, chia seeds, maple syrup, lemon juice, lemon zest, and vanilla powder vigorously for 1 minute to prevent clumping.
- Let the mixture sit for 5 minutes, then stir again to ensure even distribution of chia seeds.
- In a saucepan, heat half the raspberries with a teaspoon of water for 3-5 minutes until they break down into a chunky sauce; cool slightly.
- Fold the raspberry mixture into the chia pudding, swirling for a marbled effect.
- Divide the mixture into jars, cover, and refrigerate for at least 6 hours (preferably overnight) to set.
- Remove from fridge, stir gently, and top with fresh raspberries and lemon zest before enjoying.
Notes
Consider adding a sprinkle of granola for extra crunch!