Description
A bright, creamy, and refreshing no-cook lemon chia pudding made with almond milk, cream, fresh lemon juice, and natural sweetener. Perfect for breakfast, snack, or dessert.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk (or milk of choice)
- 1/4 cup heavy cream or coconut cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a mixing bowl, whisk together the almond milk, heavy cream (or coconut cream), fresh lemon juice, lemon zest, maple syrup (or honey), vanilla extract, and salt until well combined.
- Stir in the chia seeds and mix thoroughly to ensure they are evenly distributed and not clumping.
- Let the mixture sit for about 5 minutes, then stir again to break up any clumps.
- Cover the bowl or transfer the mixture into jars and refrigerate for at least 2 hours, preferably overnight, until thickened.
- Before serving, stir well and add desired toppings such as extra lemon zest, fresh berries, or yogurt.
Notes
- For a dairy-free version, use coconut cream instead of heavy cream.
- For a richer texture, substitute almond milk with coconut milk.
- If pudding is too thin, add an extra teaspoon of chia seeds and chill longer.
- If pudding becomes too thick, stir in a splash of milk before serving.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 317 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 40 mg
