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–+ servings
two glasses of raspberry lemon chia pudding on a table

Raspberry Lemon Chia Pudding (Vegan)

Print Recipe
This raspberry lemon chia pudding is perfect for breakfasts and snacks during spring & summer! Healthy, tasty, versatile, and easy to make.
Course Breakfast
Cuisine American
Keyword breakfast, healthy, quick
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 296
Author Alena Schowalter

Ingredients

Chia Pudding

  • ½ cup chia seeds 80 g
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 cup coconut milk 250 ml
  • ½ cup soy milk 120 ml
  • 1 tsp vanilla extract
  • 2 tbsp agave syrup
  • ½ tsp turmeric color (optional)

Toppings

  • 1 cup fresh raspberries 120 g
  • ½ lemon cut into thin slices
  • ½ tsp lemon zest
  • 4 tbsp vegan whipped cream

Instructions

  • To a large bowl, add chia seeds, lemon juice, lemon zest, vanilla, agave, turmeric, and 4-5 tablespoons of coconut milk. Slowly pour the rest of the coconut milk and the soy milk, mixing continuously.
  • Set aside for 15 minutes until all the liquid is absorbed.
  • Divide into serving glasses or bowls, top with whipped cream, and garnish with fruits and lemon zest. 
  • Serve straight away.

Notes

  • Use your favorite toppings when making your own chia pudding!
  • Any plant-based milk works for this recipe.
  • The chia pudding keeps well in the fridge for up to 4 days.

Nutrition

Calories: 296kcal | Carbohydrates: 24g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Sodium: 29mg | Fiber: 11g | Sugar: 9g