Raspberry Lime Chia Pudding
by: claire cary
Breakfast on the go just got a whole lot better. These easy lime raspberry chia puddings make a delicious breakfast, snack, or even dessert with some whipped cream! They're easy to make and dairy free.
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4
Ingredients
- ½ cup chia seeds
- 1 ½ cups non dairy milk
- 1 pint fresh raspberries about 2 cups
- 2-3 tbsp maple syrup or honey or more to taste
- 1 tsp vanilla extract
- Juice from 1 lime
Instructions
- Make the raspberry lime "milk" by blending the almond milk, fresh raspberries, lime juice, vanilla, and dates or maple syrup.
- Process until smooth. Taste and add more sweetener as needed.
- Add to a bowl, jar, or container with the chia seeds and mix well. Let sit for 10 minutes and stir again. You can also blend the chia with the milk for an ultra creamy and smooth consistency.
- Cover and let sit overnight or for at least 1 hour to thicken.
- Serve with fresh raspberries, coconut yogurt, and a drizzle of honey if desired.
Notes
Once prepared, this recipe will store in the fridge for 5 days.
I don't recommend using frozen berries for this recipe since it will make the milk really thick which will prevent the chia pudding from thickening properly.
Serving: 1/4 of the recipe / Calories: 218kcal / Carbohydrates: 22.4g / Protein: 6.5g / Fat: 10.7g / Fiber: 13.2g / Sugar: 4.6g
